Fennel-pork sausage pizza with red onions and wild fennel pollen at All’Aqua in Atwater Village. (Amy Scattergood / Los Angeles Times)
Among the antipasta at the new All’Acqua is a bowl of meatballs with whipped ricotta and tomato sauce. (Amy Scattergood / Los Angeles Times)
Putting a pizza into the giant Naples-built oven at All’Acqua. (Amy Scattergood / Los Angeles Times)
The pear-brown butter crostata with vanilla bean gelato at All’Acqua. (Amy Scattergood / Los Angeles Times)
The cozy dining room at Atwater Village’s new All’Acqua restaurant. (Amy Scattergood / Los Angeles Times)
Wood-grilled Spanish octopus with citrus and olives is among the starters at All’Acqua in Atwater. (Amy Scattergood / Los Angeles Times)
Behind the bar of All’Acqua in Atwater Village. (Amy Scattergood / Los Angeles Times)
A dessert of lemon budino with rosemary shortbread cookie at All’Acqua. (Amy Scattergood / Los Angeles Times)
Among the many pizzas, a pie with fennel-pork sausage, red onions and fennel pollen at All’Acqua. (Amy Scattergood / Los Angeles Times)
Pasta with short rib and porcini ragu and fresh mozzarella at All’Acqua. (Amy Scattergood / Los Angeles Times)
