The Factory Kitchen

July 7, 2025

Had dinner here with two friends on July 6th, 2025. The space has a warm and rustic-industrial vibe, fitting for a modern Italian restaurant that’s earned its Michelin nod. The service was attentive without being intrusive, and the staff gave helpful recommendations throughout the evening. We started with the brodetto, a comforting bowl of steamed clams and mussels served with toasted crostini. The seafood was fresh and flavorful, and the broth had a savory depth that paired nicely with the crispy bread. A great way to begin the meal. For pasta, we tried the mandilli, which were vibrant green, handkerchief-like sheets of pasta with a delicate, buttery sauce. The texture was silky and smooth—simple but elegant. The pappardelle with slow-braised pork was rich and satisfying, with wide ribbons of pasta soaking up the meaty, aromatic sauce. We also shared one of their ligurian focaccinas—the funghi—which came with melted cheese, wild mushrooms, and fresh herbs on a thin, crisp pastry base. The crust was light and flaky, and the mushrooms added an earthy contrast to the richness of the cheese. While the meal was overall delicious and thoughtfully prepared, we found that some dishes were a touch too salty, especially the pork pappardelle. It didn’t ruin the experience, but it’s worth noting for those sensitive to seasoning. Portions were fair, and the pricing reflected the quality and presentation. All in all, this is a great spot for upscale Italian fare with bold flavors and creative execution. We’d gladly return, perhaps to try more from the seafood and vegetable sections of the menu.

September 4, 2025

Steel, Silk & Saffron: Dining at The Factory Kitchen . LOS ANGELES, CA - Tucked into the raw-boned charm of LA’s Arts District, The Factory Kitchen is the kind of place that makes you rethink what “Italian” means in America. This isn’t red-checkered tablecloths and marinara clichés — it’s Northern Italian soul food dressed in urban grit and Michelin polish. . Chef Angelo Auriana’s menu reads like a love letter to Liguria and Lombardy, with a few Hollywood winks. The Mandilli di Seta — silk handkerchief pasta draped in almond basil pesto — is the dish that’s earned cult status, and for good reason: it’s as delicate as it is decadent. The Focaccina Calda di Recco arrives crisp, molten with Crescenza cheese, and frankly deserves its own fan club. Seafood lovers will find the Ravioli di Mare a briny, buttery knockout, while carnivores can sink into the Porchetta—herb-perfumed, slow-roasted, and unapologetically rich. . Prices hover in the mid-to-high range — pastas around $26–$28, mains in the $30s — but the quality and execution make it feel like you’re getting away with something. Desserts like the Cannoli and Paciugo are worth lingering over, especially with a final Negroni in hand. . The space itself is a study in contrasts: exposed brick, steel beams, and wide garage doors that spill golden-hour light across polished concrete floors. It’s industrial, yes, but softened by the hum of conversation, the clink of wine glasses, and a staff that moves with the precision of a well-rehearsed ballet. Service is warm without being cloying—knowledgeable, confident, and quick to steer you toward the night’s best catch or a hidden gem on the wine list. . In a city obsessed with the next big thing, The Factory Kitchen proves that timeless craft, rooted in tradition but plated with modern swagger, will always be in style. This isn’t just dinner—it’s a masterclass in how to turn a factory floor into a temple of flavor.

August 31, 2025

A great Italian place a little out of town but worth the ride. Must orders : CASONZEI (beef & pork sausage pasta) MANDILLI (handkerchief pasta) PROSCIUTTO D-ANATRA (seared duck) CANNOLI dessert

July 13, 2025

We liked this place for few reasons. It’s very clean Open concept kitchen You can bring you own wine ($30 service fees ).

November 2, 2025

The place is gorgeous. Looks like something Meghan Markle would film a tasteful confessional in. Warm lighting, exposed brick, linen napkins that probably have a backstory. We were greeted right away. Staff was on it. Even the manager (or a guy who just gave off “manager energy”) stopped by a few times to check in. Chairs were pulled out, water refilled, the whole fine-dining choreography. It was lovely. And then came the food. Which… yeah. Let’s just say the ocean called and it wants its salt back. Whatever the “handkerchief pasta” was supposed to be doing, it didn’t. I’m all for inventive dishes, but this felt more like a sodium experiment gone rogue. And for $45ish per dish, I was hoping for at least two bites that would rewrite my palate’s autobiography. Instead, I got two bites of regret and a mild thirst crisis. The cocktails, though... fantastic. Perfectly balanced, well-crafted, probably the reason I didn’t storm the kitchen demanding answers.