Photos: Alimento in Silver Lake

Bagna Caoda DOP made with bread, vegetables and egg is served on a platter for diners to share.  (Anne Cusack / Los Angeles Times)

Chef Pollack folds his freshly made tortellini by hand.  (Anne Cusack / Los Angeles Times)

Tortellini in Brodo “al contrario” features tortellini filled with hot broth. The diced mortadella and Parmesan cheese are in the sauce, rather than in the pasta.   (Anne Cusack / Los Angeles Times)

Alimento, on Silver Lake Boulevard, is one of a new wave of good restaurants to hit the Silver Lake neighborhood.  (Anne Cusack / Los Angeles Times)

Chicken liver pâté is served with slices of grilled bread and plum jam.   (Anne Cusack / Los Angeles Times)

A lively scene at Alimento’s bar. Though reservations can be hard to come by at the restaurant, there is often seating at the bar.  (Anne Cusack / Los Angeles Times)

The lightly dressed Cracked Farro Salad is made with raw vegetables, dried tomatoes and young pecorino.  (Anne Cusack / Los Angeles Times)

Anna Nozaki, daughter Naomi and husband Kirk Nozaki enjoy the food at Alimento.  (Anne Cusack / Los Angeles Times)

A server talks with diners at the popular Silver Lake restaurant.  (Anne Cusack / Los Angeles Times)