Los Angeles, CA 90013
- Sun-Mon 5:30-10 p.m., Tues-Th 5:30-10:30 p.m., Fri-Sat 5:30 -11 p.m.
- All Major Credit Cards
- Full bar
- Street Parking
LA Weekly's Description
Factory Kitchen, a Northern Italian trattoria from chef Angelo Auriana and Matteo Ferdinandi, features an open kitchen largely dedicated to hte making of pasta. Auriana focuses on deceptively simple sauces and preparations that allow the noodles to shine. There are long, wide, parsley-studded noodles with meaty wild boar cooked with wine to a gratifying richness, and a dish of mandilli di seta, thin sheets of pasta that arrive piled in diminutive heaps. Aside from pasta, many of the pleasures on offer here come in the form of appetizers -- a straightforward, creamy sunchoke soup, or a fried duck egg over a semolina crostone. Also slightly revelatory: the barberosse gratinate, a hot beet casserole made with a layering of sliced beets and glorious asiago cheese. -- Besha Rodell
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Reviews and News
How much pasta can we possibly eat? How much antipasti? How many cannolis can we shove in our pie-holes? A lot, apparently. Italian is one... More on Factory Kitchen »
The man who invented Korean tacos and the avant-garde adventurers promoting modernist manipulations might get all the headlines, but these... More on Factory Kitchen »
As L.A.'s seafood moment begins to mellow out, here's hoping that pasta is the next big trend. On the heels of Bucato, Factory Kitchen is... More on Factory Kitchen »
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