When it comes to LA restaurants, I am a serial dater. A new eatery may capture my fancy one weekend, but invariably my attention quickly turns the next weekend to the even newer and more promising place on the block. Like a gastronomic lothario, I run from establishment to establishment in search of a seemingly unobtainable dining ideal. So it is quite surprising that lately all I can think about is one restaurant; a place with which I am hopelessly, head-over-heels in love.
The object of my affection is The Factory Kitchen. It recently opened in the Downtown Arts District and has a cool industrial chic interior with a large open kitchen and an atmosphere abuzz with fervid excitement. It has superb service, a fun cocktail menu and a thoughtfully curated wine list. But, most importantly, the food is phenomenal. The cuisine is Italian and the menu is full of all kinds of awesome.
Every dish I’ve had there has been excellent so it’s hard to recommend just a few. The Pancotto (Duck Egg, Red Potato Vellutata Sauteed Greeens, Semolina Bread Crostone and Speck; pictured above), the Peparu (Soft Cheese Stuffed Sweet and Spicy Peppers, Grana Padano and Arugula Oil), and the Proscuitto di Parma on lightly fried Sage Dough (kind of like a savory donut) with Stracciatella are not to be missed. It would also be a travesty to not get an order of the Focacinna Calda de Recco al Formaggio, an insanely delicious flatbread which is crispy on the outside and stuffed with gooey melted cheese. One or more of the handmade pastas are also must-haves, especially the unique and amazing Mandilli di Seta (Handkerchief Pasta with Ligurian Almond Basil Pesto). For dessert, I highly recommend the Cannolis with Ricotta, Pistachios and Orange Marmalade; they’re the best I’ve ever had.
The Factory Kitchen is located at 1300 Factory Place, Los Angeles (Downtown).
Peperu (Soft Cheese Stuffed Sweet and Spicy Peppers, Grana Padano and Arugula Oil)
Prosciutto (Parma Prosciutto 24 Months, Lightly Fried Sage Dough and Stracciatella)
Frittura (Baby Leek, Beer-Batter and Chickpea Fritters)
Focacinna Calda de Recco al Formaggio
Schiaffoni (Gragnano Pasta, Swordfish, Red Onion and Spicy Tomato Puttanesca)
Mandilli di Seta (Handkerchief Pasta with Ligurian Almond Basil Pesto)
Cappe Sante (Pan Roasted Sea Scallops with Cabbage Salad, Aromatic Bread and Bell Peppers)
Cannoli with Ricotta filling, Pistachios and Orange Marmalade
Vanilla Gelato and Chocolate Sorbet
Sweet Jane (Barrel Aged Genever, Rhubarb and Lavender Honey)
In the Downtown Arts District
Chef Angelo Auriana and colleague making pasta
