Hatfield’s – Hollywood

Food Adventures, Los Angeles

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For my birthday this year, my dear boyfriend treated me to dinner at Hatfield’s, a restaurant that had earned one coveted Michelin star back when the Guide was still in LA. He knew that I love tasting menus, although it proved surprisingly difficult to find one with availability on a Sunday night. (As I am constantly reminded, I work the same nights that normal people want to go out!)

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The first thing I noticed that the odd sense of familiarity when we walked into the dining room. And that’s when it hit me — this is the dining room from the movie Chef! So our date night started out with plenty of jokes involving “He’s NOT getting to me!” “I’m NOT needy!” “It’s f*cking molten!” (If you still haven’t seen the movie, stop reading right now and go track it down!)

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We sat in the center of the dining room and got an amazing view of the open kitchen. I was mesmerized by the brigade and how calmly and deliberately everyone seemed to move; it was almost unreal, especially compared to my experience in a closed kitchen where organized chaos breaks loose every night.

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We opted for the chef’s 7-course tasting menu (priced at $110 per person). We were told that it would be served “in tandem,” which was described to mean that each of us would receive a different dish each course. Long story short, we got to try a total of 14 dishes! I defined the dishes that I received first as (a) and the ones Martin received first as (m). Please forgive me if I missed any details; there’s quite a bit going on in every dish and by the end, I was really feeling the gin in my cocktail! (Also, the photos aren’t too stellar thanks to my camera phone and low lighting.)

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Speaking of cocktails, I had The Hendrix Experience: Hendrick’s Gin, Thai basil syrup, lemon, prosecco. It was a lovely bright green color and tasted as refreshing as it looked. Martin mentioned that his usual libation of choice is the sazerac and our server suggested The Innsbruck. I remember nothing about it other than that it is rye whiskey based, garnished with a sprig of rosemary, and went down oh so smoothly.

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Amuse Bouche: Cured Fluke, Egg Salad Remoulade, Potato Chip. A delightful first bite of cured white fish to whet our appetites for more.

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Course 1(a): Croque Madame: Yellowtail Sashimi, Prosciutto, Sunny Side Up Quail Egg, Grilled Brioche. One of their signature dishes, we were thrilled to see this as part of our tasting menu. The “grilled” brioche reminded me of this one time when we fried brioche croutons in clarified butter. Butter + butter = love. The combination of cured jamon and fresh hamachi doesn’t sound like it would work out but somehow it does in this adorable little sandwich.

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Course 1(m): Kanpachi Sashimi, Persian Cucumbers, Mango. A refreshing and light starter, this is the way I generally like to begin my dining adventures.

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Course 2(a): Butternut Squash Flan, Coconut Froth, Maitake Mushrooms, Curried Sweetbreads Croquette. I loved this dish. I may even go so far as to say it was my favorite of the night. Hidden beneath the froth of fragrant coconut and Thai-inspired flavor is a delicate butternut squash flan. The silky texture and the smooth broth paired wonderfully while the croquette added an extra level with its crunch. The maitake mushrooms were just the icing on the cake to remind you that, indeed, Winter is Coming.

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Course 2(m): Squid Ink Garganelli, Dungeness Crab, English Peas, Pea Tendrils, Pearl Onions. We are both huge fans of squid ink pasta; there’s just something about the gorgeous black color hiding away a surprising burst of citrus and briny flavor that we can’t get enough of. The pea tendrils were fried as a crispy garnish and the crab added a lightness to an otherwise creamy sauce.

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Course 3(a): Slow Cooked Salmon (Sous Vide), Eggplant, Charred Scallions, Salmon Roe. I had never had sous vide salmon before and I’ve got to say, I’m just not a fan. The peculiar cube of gorgeous medium-rare salmon looked beautiful but had a soft texture that I could not get past. I did enjoy how the roe added a finishing touch of saltiness to the dish the way a sprinkling of fleur de sel would have.

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Course 3(m): Red Wine Braised Octopus, Charred Shishito Peppers, Orange Rind Gastrique. The octopus was pleasantly tender, and as I am a huge fan of shishito peppers, I much preferred this dish over the salmon.

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Course 4(a): Pan Roasted Duck Breast, Strawberry Sambal Gastrique, Braised Radicchio & Hibiscus, Fennel & Gold Beet Salad, Cashews. I felt that this dish really embodied the time of year — the transition between summer and fall. I actually really enjoyed the radicchio and hibiscus, which I found to be extra bitter (Martin was not a fan but loved the duck).

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Course 4(m): Buttermilk Chicken, Arugula Pistou, Mushroom Duxelle, Crispy Shallot. The chicken was incredibly succulent and completely changed my view on ordering the poultry at a fine dining establishment. The crispy shallots were a fun garnish, making me think of fried chicken, while the sauces underneath melded well with one another.

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Course 5(a): 36 Hour Slow Cooked “Pastrami-Style” Short Rib, Shimeji Mushrooms, Fingerling Potatoes, Frisee Salad. The short rib was incredibly tender and paired with the mustard vinaigrette that dressed the salad beneath it, I was transported to a very high-end version of a Jewish deli. I just have to say though — I’ve never been able to look at a plate of frisee without feeling a lot of appreciation and a little bit of guilt, because I know what a pain in the butt it is for the person who has to pick the yellow leaves from the bitter white stems.

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Course 5(m): Braised Short Rib, Celery Root Puree, Roasted Brussels Sprouts, Red Wine Jus. A second preparation of the short rib, this was almost lacquered in red wine and tasted wonderful for it. I’d say this dish was the most no-frills one of the bunch, and I appreciated that. Nothing beats a good plate of beef, brussels, celery root puree, and red wine sauce.

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Course 6(a): Pavlova, Freshly Whipped Cream, Strawberry Chamomile Sorbet. The paylova was crispy and airy, the whipped cream was delicate, and the sorbet was the star of the show. It was fruity yet fragrant and not-too-sweet, just the way I like it.

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Course 6(m): Buttermilk Panna Cotta, Watermelon Granita, Blackberry Banyuls Sorbet. I usually dislike tangy dairy, but the buttermilk panna cotta was the perfect counter to the sweet fruit. I was also really looking forward to tasting the blackberry banyuls sorbet (banyuls is an expensive French vinegar made from Grenache grapes) and it exceeded my expectations.

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Course 7(a): Peanut Butter Semifreddo, Crunchy Chocolate-Peanut Tuille, Bitter Chocolate Ice Cream. I don’t know how they knew. Martin said he didn’t tell them. I didn’t mention anything. It’s like they’re mind readers, but our server placed this plate down right in front of me and I was thrilled. (What can I say? I love to feel special.) The semifreddo was delicious and if you managed to take a bite with a little bit of everything on it, it was like the world’s best candy bar.

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Course 7(m): Sugar & Spice Beignet, Venezuelan Chocolate Fondue, Vanilla Malted Milkshake. I love beignets and I love even more that this one is dusted in cinnamon-sugar rather than confectioner’s. The chocolate fondue was incredible — super velvety and bittersweet, perfect for someone who loves the darkest of dark chocolate (like me!). I really liked the playfulness of the vanilla milkshake, although I couldn’t help but make the comparison to Michael Mina’s root beer float (which, with its edible chocolate straw, wins by a slight edge).

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Bon Bons: Homemade Mallomar, Dark Chocolate, Marshmallow, Graham Cracker, Sea Salt. I will be perfectly honest — the first thing I did was poke it. It feels squishy. How do they get it coated in chocolate that is malleable enough to squish with the marshmallow enrobed inside? It was mind boggling, and I pondered it as I devoured the last, satisfying bite of our meal.

It’s no wonder that Hatfield’s still holds strong on Jonathan Gold’s list of 101 Best Restaurants in LA. This husband and wife team (Chef and Pastry Chef, respectively) creates intricate dishes that highlight so many seasonal ingredients, often combining a multitude of flavors in new and exciting ways. Some dishes were more amazing than others, and a few just had a bit too much going on for my taste, but overall, I had no complaints about our meal at Hatfield’s. Keep it on your list for a romantic date, special occasion, or cause for celebration!


Check out Hatfield’s: hatfieldsrestaurant.com

6703 Melrose Ave
Los Angeles, CA 90038

See their Yelp reviews here!

Il Cortile Ristorante – Paso Robles

Central Coast, Food Adventures

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On our recent trip to Central Coast Wine Country, we were overwhelmed by our dining options in downtown Paso Robles. After all, where there’s good wine, there’s good food, right? But in our search for dinner plans, Il Cortile stood out with its homemade pastas, stunning dishes, and (because first impressions matter) clean and modern website.

Upon our arrival, we were pleased to find that our first impressions were just the beginning of a wonderful experience. It was a warm summer evening so we elected to dine al fresco on the inviting semi-enclosed patio. Our server Andrew was friendly, and somewhere along the way, we learned that a surprising number of Paso residents (including himself and the Chef Santos MacDonal) are LA transplants!

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Even after having partaken in an entire afternoon of wine tasting, we could not resist yet another opportunity to sample the Central Coast, so I had the Rose flight while Martin chose the Italian flight to start our meal.

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We love grilled octopus so despite other tempting offerings such as mozzarella di bufalo, coppa con burrata, and carpaccio di anatra (duck), we went with our first instinct: grilled octopus with fresh vegetables marinati in a spicy vinaigrette. The octopus was charred to perfection and oh so tender. It was served over a hearty bed of cannelini beans and tomato, reminding us that we are indeed in an Italian ristorante.

We mentioned wanting to try two different entrees and sharing so that we could sample two of their famed dishes. But without any indication or request, our server went ahead and asked the kitchen to split the plates so that we could each have our own portions, beautifully plated. So thoughtful!

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Following our antipasti was our primi of pappardelle al aragosta – squid ink pasta with a lobster ragu finished with salmon roe. Remember when we said we love grilled octopus? Well we LOVE squid ink pasta. Guaranteed, at least one of us will order it given the option. The lobster ragu was rich and packed with generous bits of lobster meat, while the roe (which I believe was actually tobiko, or flying fish roe, as it was much smaller than the distinct size of ikura) added a welcomed touch of saltiness. The pasta itself, made in-house, had the distinct texture that only fresh pasta has, and it was cooked just until al dente. Absolute perfection, we enjoyed every bite of this. (Editor’s Note: I noticed this dish is no longer listed on the current menu on the website and has been replaced with a lobster ravioli dish instead.)

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Our secondi was a very special dish, one that everyone will tell you to order if you come here but never seems to make a permanent appearance on the menu: osso buco – overnight-braised pork shank with parmesan risotto. It was customary to serve me easier-to-daintily-eat slices and chunks of braised meat while the gentleman got the rest of the bone-in shank in all its glory. What they didn’t know was that this lady has a strong stomach and ended up devouring some of her date’s portion as well, it was just so good! Quick research on the history of osso buco tells me that this was a more “modern” preparation with its tomatoes and mirepoix, but modern or traditional, it was an impressive dish that felt decadent and yet comforting at the same time. Don’t miss it!

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For dessert, Martin was in the mood for something less sweet and made a special request for an affogato – hot espresso poured table-side over vanilla ice cream. I opted for the vanilla panna cotta which was garnished with fresh strawberries and a berry coulis. I loved being able to actually see the flecks of vanilla bean, and the flavor was delicate. Delicious!

From beginning to end, we had an amazing experience. Be sure to include Il Cortile in your next Central Coast adventure!


Check out Il Cortile – ilcortileristorante.com

608 12th St
Paso Robles, CA 93446

See their Yelp reviews here!

DineLA – Chaya Brasserie (Summer 2014)

Food Adventures, Los Angeles


With each passing season, dineLA manages to make its Restaurant “Week” longer and longer. This summer, hundreds of restaurants across Los Angeles are participating in the 14-day event (July 14-27) featuring prix fixe menus that showcase their best offerings. dineLA feels quite a bit different for me this year, working among the chaos on the other side, but on our shared day off, we just had to participate as diners! To celebrate Martin’s mom’s birthday on our double-date, we selected Chaya Brasserie, just off the main hustle and bustle of Beverly Hills.

Chaya Beverly Hills is a tiny hole-in-the-wall with a gorgeously decorated interior that includes (real!) bamboo plants reaching to the sky. A print of Van Gogh’s portrait hangs on the wall opposite a series of large framed mirrors, opening up the small space and making it seem much less claustrophobic than it would have otherwise been. The white tablecloth-clad tables and attentive but friendly service let us know we were in for a special treat. For just $45, Chaya offers a three course dinner and a wine pairing for an additional $20. Martin opted for it and we shared the 3-ounce tasting pours (a white cotes du rhone for the first course, a red blend for the second, and a sweet riesling for dessert).

Table Bread

Table Bread

Even the table bread was a delicious start — freshly warmed, the crunch of rustic bread with a warm fluffy center, slathered with softened butter. I always appreciate places that take the time to warm their bread, so Chaya was already getting brownie points from me.

Coconut Chili Soft-Shell Crab | Summer Squash, Cilantro.

Coconut Chili Soft-Shell Crab | Summer Squash, Cilantro.

Appetizer (M): Coconut Chili Soft-Shell Crab | Summer Squash, Cilantro. As food lovers we are well aware that it is currently soft shell crab season! I could not believe that Chaya had it on their dineLA menu, and Martin snatched it up, though I made him promise to share. Dipped in a tempura batter, deep fried, and served over a bed of zucchini and yellow squash, the soft shell crab was absolutely succulent with its sweet meat and an oh-so-edible shell.

Tricolor Sashimi Carpaccio | Tuna, Salmon, Tai Snapper, Ooba Pesto, Yuzu Jelly.

Tricolor Sashimi Carpaccio | Tuna, Salmon, Tai Snapper, Ooba Pesto, Yuzu Jelly.

Appetizer (A): Tricolor Sashimi Carpaccio | Tuna, Salmon, Tai Snapper, Ooba Pesto, Yuzu Jelly. I’ll be honest, I think twice about ordering the same menu item as someone else when dining out in a group. Though it was inevitable with a party of four and three menu options from which to choose, I noticed that no one was getting the sashimi. I’m so glad I did because I love yuzukosho and its presence in the ooba (shiso) pesto totally made the dish, aside from the sexy plating of course. Crunchy watermelon radishes, tart yuzu jelly, and an assortment of microgreens were excellent garnishes to the fresh raw fish.

Spicy Lobster Risotto | Edamame, Grilled Corn, Asparagus.

Spicy Lobster Risotto | Edamame, Grilled Corn, Asparagus.

Main Course (M): Spicy Lobster Risotto | Edamame, Grilled Corn, Asparagus. Martin immediately gravitated to this dish and I could see why — the risotto was perfectly cooked (not too dry, not too runny, with al dente rice) and the plating was a show stopper with a massive lobster claw adorning the center of the plate. Don’t worry though — it’s already peeled and ready to extract for easy eating! I stole a bite or two and though I would not call it “spicy” it was full of spices and had a bit of a kick.

Steak & Frites | Prime Hangar Steak, Wasabi Chimichurri.

Steak & Frites | Prime Hangar Steak, Wasabi Chimichurri.

Main Course (A): Steak & Frites | Prime Hangar Steak, Wasabi Chimichurri. We just celebrated Bastille Day with homemade steak frites last week, but spotting it on the menu, I wanted to try that wasabi chimichurri. The steak arrived just the right temperature (rare as requested), tender, and absolutely flavorful. The frites were crispy and a generous portion, plenty to share with my snacking companions.

Strawberry Mochi | Coconut Sorbet.

Strawberry Mochi | Coconut Sorbet.

Dessert (M): Strawberry Mochi | Coconut Sorbet. It was Martin’s turn to be “different” and he opted for the strawberry mochi. Sticky rice flour wrapped around a whole strawberry, it would be more accurate described as daifuku. The coconut sorbet on the side was refreshing and reminiscent of the milk and pulp straight from a young coconut. Despite the “girly” plating (as he put it), Martin really enjoyed this dessert, especially the flakes of strawberry-flavored white chocolate which reminded him of his favorite Pocky.

Flourless Chocolate Cake | Caramelized Banana Gelato, Hazelnuts.

Flourless Chocolate Cake | Caramelized Banana Gelato, Hazelnuts.

Dessert (A & M’s Mom): Flourless Chocolate Cake | Caramelized Banana Gelato, Hazelnuts. The presentation was stunning, and the first thing I did was grab one of the bits of hazelnut brittle. So good! The cake itself was rich with a thin layer of ganache (?) holding it together. I particularly enjoyed the ice cream as I am a big fan of the chocolate-banana combination. A great way to end the meal!

Sticky Toffee Pudding | Bourbon Ice Cream.

Sticky Toffee Pudding | Bourbon Ice Cream.

Dessert (M’s Dad): Sticky Toffee Pudding | Bourbon Ice Cream. I was glad he ordered this as I wanted to see how Chaya’s interpretation of this British classic holds up. The sticky toffee pudding here (as our server had warned us) is more like a dense banana bread and is drizzled with a light bourbon sauce. I liked that it wasn’t too sweet or heavy but it was not quite what I think of when I think of sticky toffee pudding. Not a bad thing, just different.

There is still a week left of dineLA, so if you’re looking for a great deal and a beautiful venue for date night, consider Chaya Brasserie!

We also have plenty of write-ups for previous dineLA restaurant weeks, though the menu may vary:

– Piccolo Venice (Venice)

– Catch American Seafood (Santa Monica)

– Blue Stove (Santa Monica)

– Stefan’s at LA Farm (Santa Monica)

So get out there and enjoy the many awesome restaurants in our City of Angels!


Check out Chaya Brasserie: thechaya.com/beverlyhills

8741 Alden Drive
Los AngelesCA 90048

See their Yelp reviews here!

DineLA Summer 2014 – $$$ ($45/person) dinner

Parking: $6.50 for valet.

Westside Tavern – West Los Angeles

Food Adventures, Los Angeles

When Martin and I go out, more often than not, food is the main event. We don’t plan to go anywhere afterward; we simply enjoy our dinner and each other’s company. If we have the luxury and opportunity, a tasting menu consisting of a dozen courses would be our idea of date night. But sometimes, you’re in the mood for the oldie but goodie – dinner and a movie. That’s where Westside Tavern comes in.

Foreground: Sazerac Old Overholt Rye Whiskey | Simple Syrup | Bitters | Absinthe Mist (Background: Iced Green Tea)

Foreground: Sazerac Old Overholt Rye Whiskey | Simple Syrup | Bitters | Absinthe Mist (Background: Iced Green Tea)

Situated in the heart of the Westside Pavilion, a few short miles down Westwood Boulevard from our alma mater, Westside Tavern is built to accommodate the patrons of the adjoining Landmark Theater. The service is quick, friendly, and efficient, and the food comes out with plenty of time to spare even if you’re trying to squeeze in a three-course meal before a show (guilty as charged). With my recent career trajectory, and given the personal recommendations I had received, we decided to see Chef (GREAT movie, by the way). To whet our appetites for the food-themed movie, we decided to indulge.

Appetizer: Jar of Chicken Liver Mousse - Green Apple Chutney | Grilled Sourdough

Appetizer: Jar of Chicken Liver Mousse – Green Apple Chutney | Grilled Sourdough

Appetizer: Jar of Chicken Liver Mousse – Green Apple Chutney | Grilled Sourdough

It’s no secret on this blog that we love all things charcuterie, so when a place offers chicken liver mousse, you can bet your bottom dollar that we’ll be ordering it. The adorable glass jar of paté was topped with a wine-red gelée (I couldn’t identify the flavor as it was vaguely sweet but overpowered by the liver). I really enjoyed the crisp and tart chutney; when I had read the description on the menu, I expected a more jam-like cooked chutney but was pleasantly surprised by this fresh pickled salad of sorts. The grilled sourdough was delicious and unique “paté carrier” in lieu of regular old toast. I am incredibly biased with regard to the paté itself, however, and while it was good, it just did not live up to the hype of the many positive reviews I had read (see Yelp and other forums). The primary thing for me was the color; I could not get past the gray hue of oxidized livers.

Entree: Butter Poached Lobster Roll on Brioche

Entree: Butter Poached Lobster Roll on Brioche

Entree: Butter Poached Lobster Roll on Brioche

When we went to New England last spring, I learned that there were two competing camps of lobster rolls: Connecticut-style (tossed in hot, drawn butter) and Maine-style (served cold in a mayo-based salad). I am in food-love with the hot, buttery CT-style and jumped at the chance to have one here, despite the $19 price tag. A crispy, toasted, split-top brioche roll packed to the brim with succulent knuckle and claw meat… I was in cholesterol heaven! They say money can’t buy happiness, but Westside Tavern managed to name a price. $19. All things considered, not a bad deal for buttery bliss.

(Martin had the Wagyu Beef French Dip – Smoked Onion Vinaigrette | Horseradish Cream | Thyme Jus | French Roll. He dug in too quickly for me to snap a photo but seemed quite happy with his hot, meaty sandwich swimming in hearty jus.)

Dessert: Warm Sticky Toffee Cake - Mascarpone Cream

Dessert: Warm Sticky Toffee Cake – Mascarpone Cream

Dessert: Warm Sticky Toffee Cake – Mascarpone Cream

There’s ALWAYS room for dessert, and when at a pub with “tavern” in the name, you just can’t pass up the sticky toffee pudding! It has been said by others and I will say it again here: the sticky toffee cake at Westside Tavern is HUGE. Like “bring all of your friends and share” huge. The cake was warm and spongy, the toffee sauce sweet and syrupy, and the quenelle of mascarpone cream was the perfect light and airy touch. We regretted not being able to finish it all then and there.

So as I mentioned earlier, our server was great at timing our courses so that we could eat without feeling rushed but still get our meal served in time to run upstairs and catch the movie. We allotted an hour and a half before our scheduled movie time and it worked out perfectly (the less ambitious could probably plan for an hour flat). Overall, it was certainly the best dinner-and-a-movie experience that I can recall!

And speaking of movies, if you haven’t seen Jon Favreau’s Chef yet, I highly recommend checking it out. The kitchen humor especially is hilarious and hilariously accurate, while still being an enjoyable and relatable movie to viewers in and out of the industry alike. And for those who have seen it, I leave you with two words: hush puppies.


Check out Westside Tavern: westsidetavernla.com

10850 W Pico Blvd
Los Angeles, CA 90064

See their Yelp reviews here!

The Factory Kitchen – Downtown Los Angeles

Food Adventures, Los Angeles
fusilli alla amatriciana

fusilli alla amatriciana

Hidden away in the heart of the newly coined “Arts District” that is transforming the grungy old industrial neighborhood of Downtown Los Angeles is, believe it or not, a trattoria-style Italian restaurant that just opened in 2013. In a dining room that stays true to its concrete column and exposed ducting “look,” The Factory Kitchen’s menu features a variety of traditional dishes including a selection of handmade pastas.

The Dining Room

The Dining Room

Martin had been here for lunch with his coworkers before and he raved about so much that we decided to dine here for a belated Valentine’s Day meal.

focaccina calda di recco al formaggio - pizzata

focaccina calda di recco al formaggio – pizzata

Starter: focaccina calda di recco al formaggio – pizzata – crescenza, san marzano tomato, capers, anchovies, oregano. Martin suggested that we share a focaccina to start and he let me pick one. Lured by the prospect of anchovies and capers, I selected the pizzata. What is a focaccina? It was unlike anything I’d ever had, but I suppose the best way to describe it would be a very thin, very flaky and puffy flat-bread pizza. The pizzata was lightly sauced with a San Marzano tomato puree and decorated simply with a pair of anchovy loins. But the beauty is in its simplicity. It was so amazing I almost didn’t want to share.

gnocchi malfatti

gnocchi malfatti

Entree (M): gnocchi malfatti – ricotta semolina dumpling, lamb sugo. I’m a big fan of ragu-type meaty sauces (and I don’t mean the stuff in the jar), so I had a feeling the lamb sugo would be a good choice. The ricotta gnocchi were very fluffy but also very cheesy. Martin, who is already a huge fan of potato gnocchi, really enjoyed this dish!

fusilli alla amatriciana

fusilli alla amatriciana

Entree (A): fusilli alla amatriciana – long corkscrew pasta, pork jowl, onion, spicy tomato. I needed only to spot the words “pork jowl” and I knew this would be the dish for me. There’s something inherently comforting about the flavor combination of pork fat and tomatoes, and this tender, fatty pork jowl did not disappoint. Also surprising were the long (VERY LONG) corkscrews; they were like rotini on steroids. So delicious I only wish there were more on the plate!



Dessert: pannacotta – meyer lemon curd, feuillitine crunch, candied zest. Another one of my buzzwords is feuillitine. Did I ever tell you about the time Martin and I made our own crepes dentelle? Now that was an adventure, but a story for another time. This dessert was love at first sight. Silky vanilla panna cotta topped by a thick layer of lemon curd… the combinations of tart and sweet, smooth and creamy… it was heaven on a spoon. I’m also a big fan of candied citrus, so I thought the zest was a great touch.

A wonderful meal, fabulously attentive service, and a taste of Italia in the heart of the industrial district… definitely swing by and check out The Factory Kitchen!


Check out The Factory Kitchen: thefactorykitchen.com

1300 Factory Place, Suite 101
Los Angeles, CA 90013

See their Yelp reviews here!