Nearby points of interest
Nearby points of interest
About The Factory Kitchen
The Factory Kitchen is the first concept from the FactoryPlaceHospitalityGroup that opened to high acclaim on October 31st, 2013.
Helmed by Restaurateur Matteo Ferdinandi, his wife Sommelier – Beverage Director Francine Diamond - Ferdinandi and their longtime friend and Partner Executive Chef Angelo Auriana, the Factory Kitchen re-defined the approach and the experience to casual dining in the city by combining elements of culinary arts, service, and design.
A traditional Italian Restaurant & Bar in the heart of the Arts District in Downtown Los Angeles, the Factory Kitchen culinary concept focuses on local recipes from the Northern Italian Regions; but emphasizes on some Ligurian traditional dishes like Mandilli di Seta al Pesto alla Genovese and the Focaccina Calda al Formaggio di Recco.
Los Angeles, CA 90013
Hours of Operation:
Lunch: Monday - Friday: 11:30am - 2:30pm.
Dinner: Monday - Thursday: 5:30pm - 10:00pm, Friday : 5:30 - 11 Saturday: 5:00pm - 11:00pm. Sunday: 4:30 - 9:30
$30 and under
AMEX, Carte Blanche, Diners Club, Discover, JCB, MasterCard, Visa
Valet or street parking if available.
Chef Angelo Auriana
Bar Dining, Bar/Lounge, Beer, Cafe, Chef's Table, Counter Seating, Farm to Table, Full Bar, Late Night, Non-Smoking, Takeout, Weekend Brunch, Wheelchair Access, Wine
Whether celebrating a special occasion with family and friends or hosting a corporate event, The Factory Kitchen can accommodate all of your special event needs.
The Factory Kitchen Ratings and Reviews
Located in the factory district of LA, you may think you're on the wrong track but rest assured it's a haven and little jewel of a spot. Searched for a new place to dine with the hubby after a day at CA Science Museum and this didn't disappoint. Service was attentive, nice selection of pastas, salads, apps and desserts. Wine list offered a nice variety of Italian wines by the glass and beer options as well.
Factory kitchen maintains incredibly high standards and expertise for creating Italian culinary treats. This is in part the resultant of careful, involves management by the head honcho chef, Angelo, and his two active managerial partners, Matteo and Francine. Each of the pastas we had were especially memorable. We also had a veal T-bone, which not only filled the plate but possessed outstanding, delectable flavors. The wine list has also improved significantly over the last year, offering a full spectrum from relatively inexpensive, well chosen Italian wines to more expensive highly desired wines from almost all Italian regions. The restaurant is a bit loud, with a chic clientele, casually dressed, and young 20s – early 30s vibe.
My wife and I have eaten at the Factory Kitchen numerous times before theater events in downtown Los Angeles. Although it can be a bit noisy later in the evening the noise level is moderate when we dine before a theater performance. The food and service is excellent and the wine list is extensive and contains many moderately priced options. I highly recommend this restaurant
This was my 2nd time eating Factory Kitchen. The food is very good. The same can not be said for the service. The hostess barely acknowledges us when we walked in. I don't think our waiter ever spent more than 10 seconds at the table. Neither he nor anyone from management ever came by to ask us how our meal was. Dropped off the check without asking us if we wanted anything more. We had a reservation at 5:30 pm, so it was only half full. Staff seemed more interested in chatting among themselves.
Great exceptional food.... all the pastas we ordered we shared.... especially the pesto handkerchief and the truffle pasta.
Fun cocktails... poor drink service... Half in our group ordered a second round of drinks that didn't come until dessert time. The coffee tea order was also not quite right. This was an usual as I've been here at least six times .
Factory Kitchen used to be really good, but going downhill and picking up speed. The normally excellent pesto pasta was oily and mushy.
Worse than the sad food was the pressure to eat and get out. My soda glass was half-full when the busboy tried to remove it (less than 30 minutes after we were seated) asking "are you done with this?" My friend still hadn't been served her post-dinner tea when they brought the check - 37 minutes after we sat down.
The only reason this is getting three stars is that the staff really is very nice, the atmosphere is fun and my friend liked her food.
Excellent food and service. Problem with bill. Was overcharged X4 times $ for wine. When bill was corrected, Manager was apologetic, but for a mistake of this magnitude, I felt he should have removed our 1 item of dessert from the check, or made a similar gesture. Otherwise I would have paid an extra $225, if I hadn't noticed. Had we not liked one item of food, I imagine that he would have comped the item, or some similar gesture. Surprising.
We highly recommend the Factory Kitchen. It was my father's birthday. We decided to do family style and share all of our dishes. We started with the mushroom focaccina which was light and delicious. All the pasta is made in house and we ordered 3 dishes to share. At first glance the pasta seemed pricey until we tasted them. The signature handkerchief pesto pasta is excellent, but we all agreed that the salmon filled raviolini with littlenecks clams, langoustine, and crustacean sauce was amazing. We ordered the saracena for desert, a variation of tiramisu with a buckwheat cake base instead of ladyfingers, that was very good. Then they brought my father a complimentary gelato for his birthday. This small gesture really put a smile on his face. We will definitely revisit the Factory Kitchen.
This was my second visit here and it did not disappoint. My only complaint is how they sit there tables. In order to maximize seating they put 5 tops in tables that are normally meant for 4tops. Just because you add a chair at the end of table doesn't make it good for 5 people. Luckily we ordered lightly and did not over order like we normally do.
Either way it was a good place with good vibes .
4/5 Everyone raves about the prosciutto. It's quality prosciutto and good burrata/mozarello but not amazing.
4/5 mussels and clams + chick peas. I'm not sure what the chick peas are for. They don't flavor anything nor soak up the flavor of the soup. The soup was tasty. Good quality seafood. I
5/5. Fior Funghi. The whole table liked it. It's a bit tangy which I didn't like but it's great to share.
5/5. The pastas were very rich but tasty. Next time, I need to balance the rich sauces with tomato-based ones. Casonzei is like a little gyoza with a rich sauce. Modenesi was a table favorite.
Service. Attentive. Our water glasses were always filled. The server was helpful and nice.
Ambiance: Great vibe but it's the loudest restaurant I've been to. You can only hear the person right next to you. You'll have to yell at the person across from you. Don't go there if you want to talk to anyone sitting more than 1 seat away from you. Or maybe just go for lunch. I've only been there on Saturday nights.
Food tasted exceptional, as usual. However we were done with our meal within 45 min - very rushed. Even made a comment to the waiter and after apologizing handed us a dessert menu and asked if we were thinking about dessert. Hilarious after I had seconds before commented on how rushed things were.
Not as good as it used to be. The handkerchief pasta/ pesto is still amazing but a seafood ravioli was a texturally mealy filling of a genetic fishy-tasting mush. A saffron and peach infused cocktail was unpleasant. If one more server asked us if we were "still enjoying" our food...
Our second visit to Factory Kitchen wasn't as good as the first. Packed, table we wanted was "reserved" yet empty through 3/4 of our time there. Servers take your plate as soon as you clear final bite. Overall disappointing. Best thing on menu the prosciutto and mozzarella - wonderful. Should have stopped there.
Second time eating here -- we like the cocktails and the octopus appetizer along with the the prosciutto & puff pastry/stracciatella were excellent. Mushroom flatbread was yummy, but the special pasta (lamb ragu) was just okay. My recollection from last time were that the pastas were the highlight but this one was just okay. Maybe stick with the regular menu -- this was a special, and didn't quite arrive so special. $7 valet parking so be aware. Very few other places to park.
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