We headed back to LA to try out The Factory Kitchen. Again this is located in the Arts District of Downtown. This restaurant is located in an old fish packing house. It has cool cement pillars which keeps the warehouse intact. It is a fairly large restaurant, which is open for both lunch and dinner.
Restauranteur Matteo Ferdinandi and Chef Angelo Auriana share their vision of bringing fresh and locally sourced ingredients to their delicious menu. This team knows how to put traditional Italian fare in your face. It was absolutely off the charts delicious with a very friendly staff to guide you. I will most definitely try it again for dinner.
Rumor has it, they might be opening another restaurant.
And what an amazing menu.
We started with the Mandilli di Seta, a handkerchief pasta with lingurian almond basil pesto. It completely melted in our mouths with each bite.
Restauranteur Matteo Ferdinandi and Chef Angelo Auriana share their vision of bringing fresh and locally sourced ingredients to their delicious menu. This team knows how to put traditional Italian fare in your face. It was absolutely off the charts delicious with a very friendly staff to guide you. I will most definitely try it again for dinner.
Rumor has it, they might be opening another restaurant.
And what an amazing menu.
We started with the Mandilli di Seta, a handkerchief pasta with lingurian almond basil pesto. It completely melted in our mouths with each bite.
Our next totally ridiculous thing we ate was the Focaccina Calda di Recco al Formaggio Tradizionale. This was a very thin double layer italian quesadilla made with crescenza cheese, wild arugula, and again the ligurian olive oil, baked in a wood burning oven. Wonder where these Italians are from?
Next was the Catalana Salad, which has mediterranean octopus and pinzamonio vegetables in a champagne vinaigrette.
Truly an OC Wino's favorite pick.
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