Since opening on Abbot Kinney in 2008, Gjelina has built a produce-forward program grounded in long relationships with farmers, ranchers and fishermen. Its menus range from wood-fired pizzas—pomodoro, bottarga and guanciale—to handmade pastas such as saffron spaghetti and cacio e pepe, a raw bar and grill-forward mains including hanger steak, seared salmon and wood-roasted prawn.