Amidst the arts district of DTLA, a new Italian restaurant opened in 2013. I had heard good things about Factory Kitchen, and I had heard amazing things about their pasta. I went with a friend to lunch there, so I could check it out and give you my full report.
Well, first of all, let me say this: I will be coming back. Maybe not today, maybe not tomorrow, but oh yes. The menu looks so good, and it changes frequently. There are some daily additions, and dishes come and disappear at the pleasure of the chef, Angelo Auriana.
One dish which I was told I must try is the mandilli di seta, which is their signature dish – if one exists – of handkerchief pasta, with ligurian almond basil pesto. It is as green as a big plate of jealousy could be, and it tastes amazing. I must remember who it was who told me to order that dish, and buy him a cigar. Or a dish of mandilli di seta. Whichever comes first.
The other dishes I tried were the heirloom tomato salad, served with basil, red onions, and olive oil. My friend and I shared a hot focaccia with crescenza, san marzano tomato, capers, anchovies, and oregano.
We arrived for a relatively early lunch, so I decided to go with the frittata primavera. It was a delectable dish of eggs, zucchini, onions, peppers, and fontina cheese. Boy, I would love to have this every morning. I am not a huge fan of zucchini in eggs, and I could have probably told them to hold it. I am so glad I didn’t. It actually went along perfectly with everything else on the plate, and I was so satisfied.
My friend decided to live on the edge, and ordered a seared tuna, which included sugar snap peas, cauliflower, olivata, and a chili vinaigrette. I only wanted to taste the sauce, which I did. It tasted great, nice and spicy. I can see how it would complement a seared fish perfectly.
The side dishes looked good, but we did not have any of them at this time. We did, however, decide to order dessert. Is this a lunch, or what?
I got the espresso tiramisu, which my friend said was trivial. Not the dish, just my choice of getting that from the variety of desserts they had. He ordered chocolate filled cream puffs with blueberry wine sauce, and from the way his eyes lit up when he took his bites, it seemed he was overjoyed. I was in heaven myself, with my tiramisu. It was served with mousse and a toffee exterior. I got more than I bargained for, and I was so happy I did.