TRATTORIA ANGELI

I was relieved to find in “The Birth of a Restaurant” (by Karen Stabiner, Feb. 14) an explanation for my disappointing meal at Trattoria Angeli. I ordered the ravioli special entree and received 10 small, thin ravioli. Thinking this must have been an appetizer portion, I sent it back only to be told this was indeed an entree. But now, from reading this article, I understand their position: They need to gross $1.8 million annually to break even. Yes, the ravioli was delicious, but I’ll be returning to the original Angeli where the food isn’t compromised by an extravagant investment, and the diner doesn’t go home hungry.

STEFANIE SPRAY

Los Angeles