The Factory Kitchen
My parents just returned from a trip to Italy to celebrate their 35th anniversary, and in honor of both my mom’s birthday and Mother’s Day, we trekked to Downtown Los Angeles’ Arts District as a family to (finally!) enjoy an incredible meal at The Factory Kitchen. An ever-bustling restaurant serving traditional Italian food, it seemed the most appropriate place to dine on the heels of their return to the States – and the fare from Restaurateur Matteo Ferdinandi’s and Chef Angelo Auriana’s trattoria was the ideal way to immerse ourselves in the duo’s shared Italian roots. As a larger group, we were able to sample a hefty portion of the menu, and I’m still finding it difficult to decide which beautiful dish was my favorite – from the Jidori chicken liver pate, to the Focaccina Calda di Recco al Formaggio (of which we ordered the Tradizionale, in order to sample the cheesy, warm foccacina in its purest form!), or the handkerchief pasta with Ligurian almond basil pesto. In truth, they even made a cannoli-lover out of me, and the meal in its entirety was a stellar love-song to Italian culture and its incomparable culinary heart.
Dress: Collectif Aida Zak Simona Banana Print Dress
Lips: Anastasia Beverly Hills Liquid Lipstick in American Doll
Brows: Anastasia Beverly Hills Brow Definer in Ebony
Bag: Kate Spade New York (old)
Tonnetto - seared albacore tuna, arugula, radicchio, marinated borlotti beans, green garlic coulis
Cremosella - creamy mozzarella, green beans, spring kale-pea tendrils salad, ligurian oil
Fegatini - Jidori chicken liver pate, crushed pistachio, house made bread crostini
Focaccina Calda di Recco al Formaggio Tradizionale - crescenza, arugula, ligurian olive oil
Prosciutto - parma prosciutto 24 months aged, lightly fried sage dough, stracciatella
Mandilli di Seta - handkerchief pasta, ligurian almond basil pesto
Gnocchi Malfatti - ricotta & semolina dumpling, roasted oxtail sugo, Italian parsley
Fegato di Vitello - sauteed calf liver, butter, sage, caramelized onion, spinach
Porchetta - rolled pork belly, aromatic herbs, red onions, carrots, fennel, celery
Anatra - seared duck breast & leg confit, tart cherry-barbera sauce, polenta contadina
Cannoli - homemade cannoli shells, ricotta filling, orange marmalade, pistachios
