Everything I ate on the Gucci restaurant at my $230 lunch

Instead of forking out a small fortune for lunch, get your fancy food fix here.  

A foodie has lifted the lid on what dining at one of California‘s most fashionable restaurants is like, with high prices, artsy food arrangements and a spacious bathroom among the offerings.

YouTube creator Jacob Cruikshank booked into the Gucci Osteria, which is housed within a Gucci boutique on Rodeo Drive, and it boasts one Michelin star with Italian chef Mattia Agazzi at the helm. 

Jacob explains to his fans that he opted for the five-course tasting menu, which comes in at $170 per person, and an $8 bottle of still water. 

This brought the grand total to $230.51 once the tax and service charges had been applied. 

The creator said he was a little worried about not looking fashionable enough, but when he arrived, he was treated like an ‘important person’ with a fleet of staff showing him to a table.  

Jacob sat at a table that was ‘half indoors, half outdoor’ in the 50-seat restaurant. Detailing the interiors, he said: ‘It really reminded me of if you had a grandma that lived in Italy, who had like a $100 million and you were eating in her backyard.

‘Something about it really reminded me of old ladies.

‘There was Gucci furniture around the restaurant and I did notice that I think everyone working there was wearing Gucci sneakers.’

Moving on to the food, Jacob said he got a ‘welcome gift’ in the form of a bread selection. The items included a croissant with truffle butter, and some more breads with honey butter and ricotta cheese ‘with some pepper on top.’

For the first course from his tasting menu, he was then presented with a salad called ‘Spring is Here to Stay.’ 

The medley included fennel, sturgeon, persevered asparagus and nori (dried edible seaweed). 

Offering his verdict on the course, Jacob said: ‘It had sturgeon, which I actually had to Google what that is. If you’re going to eat that type of fish you should Google it before you eat it because it’s the type of fish that kind of grosses me out. 

‘With the salad, they gave me these taco type things and they told me that you could use that to put your salad in… but I just ended up crunching it into the salad to add a crunchiness factor. 

‘Definitely not the usual salad that I have but I did enjoy this course. It tasted lemony and there was little pieces of some type of creamy cheese in it, which was tasty.

‘It was good. Did it remind me of Gucci? Not necessarily, but it did remind me of fancy people food.’

For the second course, Jacob had a seafood salad with seasonal greens, which he said was his least favorite dish. 

He mused: ‘It didn’t look edible to me… but I appreciated the uniqueness of it. I just didn’t really like the taste that much but then again I did finish the whole thing so of course like still liked it.’

After a disappointing second course, Jacob said he was excited for the next offering: a ‘risotto disguised as pizza.’

He explains that chef Mattia Agazzi was inspired to make the top of the risotto look like pizza, and the servers told him that he should try each of the colors – red, white and green – individually, before mixing it up. 

His expectations didn’t disappoint, and Jacob said the risotto course was ‘delicious’ and he would have eaten ‘four times the portion they gave me.’

Before indulging in more food, Jacob took a trip to the bathroom and he described it as ‘luxurious’ and ‘very spacious’ with a chair in the corner. 

Back at his table, Jacob tucked into his final savory course which was cod Milanese with a farmer’s market tomato terrine.

Jacob described the creation as ‘basically fish that’s been put in batter and fried.’

As a result, he said ‘there’s no way this can’t be good’ and it was ‘glistening with greasiness.’

Like the risotto, he said the cod was ‘delicious’ and he would ‘cut a little bit of the fish off and then add some of the tomato stuff in each bite.’

Rounding things out, Jacob’s menu finished with a dessert called the ‘Charlie Marley,’ which contained chocolate, hazelnut and wild rice. 

He noted that the presentation was ‘cool’ and it reminded him of a building because of its tower-like shape. 

As a ‘goodbye gift,’ Jacob was presented with a ‘fruity gummy and a chocolate circle with salt on top.’

Overall, Jacob appeared to be satisfied by his fancy lunch, with ‘very attentive’ staff and good flavors. 

However, he said at the end of it, despite spending the most ever on a lunch for himself, he ‘still wasn’t full.’