RESTAURANT REVIEW: The Factory Kitchen

1300 Factory Place #101, Los Angeles, CA 90013

(213) 996-6000

thefactorykitchen.com

Pricing: $$$

I die for the pastas and cheeses of Italian food and as a general rule, I do not exercise portion control. Ergo, I usually start to feel miserable about 15 minutes after I finish my cannoli.

Not at The Factory Kitchen.

Believe me, there was plenty of pasta, plenty of cheese – and plenty of cannolis – but Angelo Auriana at The Factory Kitchen has found incredible ways to serve a lighter take on traditional Italian cuisine.

Located in the Art District in Downtown Los Angeles, owner Matteo Ferdinand rolled out the new menu under the dim glow of industrial lighting and concrete walls. The artistic vibe creates an edgy, intimate ambiance unique to Italian eateries.

Lush bourbon cocktails in our hands, my dining companion and I began with the prosciutto appetizer at the suggestion of our server, Augusto. Served on lightly fried sage dough, the meat was cut unimaginably thin, making this dish of meat, bread and cheese surprisingly light yet flavorful. There was sweetness to the bread that was unexpected but so well complimented by the savory stracciatella and parma prosciutto.

Next, we pulled apart the focaccina clada di recco al formaggio – I’m not fluent, but I believe that’s Italian for “more please.” Made by layering crescenza cheese between two thin sheets of dough, then flash baking it in the oven, the focaccina was served crisp and flaky, dripping with cheese. Like I said, more please.

Having saved plenty of room for our main course (not something I would typically say after two appetizers) we chose a pesto pasta dish, mandilli di seta, and the roast chicken breast polletto. We were told the pesto was made with Italian almonds in order to ensure the quality of the sauce which was much lighter on the garlic than pesto I have had elsewhere.

The chicken breast was served over caramelized onions and cabbage, making it the ultimate savory comfort food. It was certainly the heaviest dish we dined on here.

I couldn’t help myself from ordering dessert. The cannoli called to me, begging to be polished off with a freshly poured macchiato.

For a restaurant only a few weeks old, it certainly impressed with its knowledgeable staff and eye-catching presentation. Most impressive, however, was the fact that The Factory Kitchen boasts a light menu that allows you to feel like you’re overindulging without the stomach pangs.