OUR STORY
At the heart of the Glendale Boulevard strip in Atwater Village, All’Acqua (which means Atwater in Italian) offers a Pan-Italian menu with crowd pleasing wood-fired pizzas, house-made pastas, salads and main courses. Complementing the vast menu is a carefully selected and fairly priced California and Italian wine and tap beer list as well as a hand crafted cocktail menu and full bar, All’Acqua has something for everyone. The brushed wood table tops, caged Edison light chandeliers and high pitched, wood-beamed ceilings give the space a warm, inviting, convivial feel.
“Ideas are like pizza dough, made to be tossed around.”
— Anna Quindlen
“Life is a combination of magic and pasta.”
— Federico Fellini
Claudio Blotta
President/CEO
Born and raised in Buenos Aires, Argentina, Claudio Blotta comes from a family of Italian immigrants whose passion for food and hospitality shaped his path early on. He moved to California in 1981 and began his restaurant career as a table steward, quickly moving up to captain at the Princess Restaurant in Century City and later managing the dining room at the iconic Bistro Garden in Beverly Hills.
In 1989, Claudio joined the legendary Campanile Restaurant, working under culinary greats Manfred Krankel, Nancy Silverton, and Mark Peel. He advanced from waiter to Maitre d’ and eventually General Manager, helping guide the restaurant through a defining era in Los Angeles dining.
After helping open the Four Seasons Aviara in San Diego, Claudio returned to Campanile as Managing Partner and Wine Director. In 2001, he joined La Brea Bakery as Vice President of Retail Operations, leading the expansion of its café division, including the first location at Downtown Disney and several others across Los Angeles.
In 2003, Claudio partnered with Chef Gino Angelini to open La Terza, a critically acclaimed restaurant that earned three stars from the Los Angeles Times. As Owner, General Manager, and Wine Director, he continued to refine his vision for creating spaces that combine great food, hospitality, and community.
Claudio founded CFB Foods in 2006, a consulting firm focused on helping restaurants across the country improve operations and guest experience. In 2007, Claudio Blotta, opened barbrix, a wine bar and restaurant in Silver Lake with Chef Don Dickman. Los Angeles Magazine named barbrix one of the Top 10 Best New Restaurants of 2009 and Best Wine Bar in 2010.
Claudio went on to open Cooks County in West Hollywood (Best New Restaurant of 2012 by Los Angeles Magazine), followed by All’Acqua in 2014, Market Provisions in 2015, and Côté Est in Highland Park in 2017.
Over the years, Claudio has earned national recognition for his leadership and wine expertise, including honors from Nation’s Restaurant News, DiRoNA, and multiple James Beard Award nominations.
Today, Claudio continues to bring warmth, integrity, and curiosity to every project he touches—whether it’s building restaurants, curating wine lists, or mentoring the next generation of hospitality professionals.