“I want them to feel in Italy for a second,” says The Factory Kitchen’s CEO Matteo Ferdinandi. But his promise of a tasty vacation lasts longer than a mere second as the menu takes you on a culinary journey that has you booking your next trip back.
The Factory Kitchen is a neighborhood trattoria tucked inside an industrial building, away from the bustling core of downtown. It’s the elusive hideaway you’re eager to tell friends about.
The small and simple layout is inviting with worn down concrete pillars sparing you the stuffiness usually associated with Italian joints in LA. The kitchen is open and takes center stage with the restaurant’s star ingredient - handmade pasta. You get to see you’re in good hands, as famed Executive Chef Angelo Auriana serves up plates backed by decades of training paired with his instinct for pasta making. “It’s something you need to bring on within your DNA, within your heart, within your soul, “ Ferdinandi praises Auriana his longtime friend and now partner in delectable crime.
Factory’s selection will erase your previous Italian dining experiences and replace them with an appetizing addiction. The dishes aren’t drowning in a disguise. Here the pasta speaks up.
First-timers at Factory Kitchen should take Ferdinandi’s cheat sheet to heart. Start with the Parma prosciutto that’s been aged 24 months and sits on a fluffy cloud of sage dough with stracciatella drizzled with Ligurian olive oil. Next try their signature Mandilli di Seta: silky handkerchief pasta with Ligurian almond basil pesto that’ll have you closing your eyes in public as you attempt to memorize the moment. Then Ferdinandi suggests you try the traditional Focaccina, the perfect warm-up to your entrée of choice.
Factory sources its ingredients locally and its fish is flown in from the Mediterranean. Meanwhile Ferdinandi’s wife, Francine, a certified sommelier will impress any thirsty guest with her careful wine selection. You can also sip seasonal cocktails. The Mezcali and Cream on Chrome are favorites.
And even though Ferdinandi and Auriana have both enjoyed success alongside giants in the restaurant world from Wolfgang Puck to Celestino Drago to Piero Selvaggio these two guys are focused beyond bragging rights, “We’re very humble. We’re just artisans, and we’re artisans that take pride in what they do, we’re very passionate.”