Issue link: http://digital.copcomm.com/i/326040
126 / the tasting panel / june 2014 T he sprawling, warehouse-filled area just east of downtown Los Angeles has now become a cultural hotspot known as the Arts District. There to feed the bellies and souls of its denizens is The Factory Kitchen. The Factory Kitchen is the product of a longstanding friendship between restaurateur Matteo Ferdinandi, an alum of Wolgang Puck restaurants Spago and CUT, and Bergamo-born Chef Angelo Auriana, who was previously Executive Chef at Piero Selvaggio's acclaimed Valentino. After years of mutual respect, the two passionate professionals now share the vision of imparting their Italian roots and memories through food and hospitality. Appropriately located in a former industrial space on Factory Place, the bustling trattoria, with its 3,000-square-foot main dining room, stays true to the building's past, with concrete surfaces, reclaimed wood tables and garage doors. In the kitchen, Chef Auriana prepares dishes using fresh, seasonal and locally sourced ingredients. The approachable menu at The Factory Kitchen highlights the simplicity of traditional local recipes—recipes that have been passed down from generation to generation within Italian families. In the dining room, the service is down-to-earth and aims to make guests feel comfortable. Sommelier Francine Diamond- Ferdinandi has created a largely Italian wine list that reflects the essence of the country's distinctive regions. Additional wines from neighboring Western European countries and beyond are also served. Bar Manager and Mixologist Karl Steuck complements the team and brings years of experience crafting cocktails. The bar program highlights artisanal cocktails with a focus on texture, subtle acidity and simplicity, while illuminating the main spirit. The teamwork is paying off as The Factory Kitchen becomes a fixture in one of L.A.'s most dynamic neighborhoods. —David Gadd www.thefactorykitchen.com THE "5" LIST FACTORY KITCHEN Matteo Ferdinandi and Angelo Auriana's Top Five Faves Homemade pastas. Simplicity and authenticity of Italian recipes. Wine that is made in the vineyards— not in the processing. Good service. Looking to the past rather than the future for cooking techniques and tapping into history. Matteo Ferdinandi and Angelo Auriana's Top Five Pet Peeves Trends. Trying to cook Italian food with non-Italian cooking methods, such as sous vide. Bad service: Nothing is worse than "strong-arming" the customer (serving on the left with your right arm); the cor- rect way is to "hug" the customer (i.e, serve on the right with your right arm). Uneducated servers. Non-Italian ingredients in Italian food. 3 4 5 1 2 1 2 3 4 5 Matteo Ferdinandi and Angelo Auriana Restaurateur and Chef, The Factory Kitchen, Los Angeles Taking Inventory with. . . PHOTO: COURTESY OF THE FACTORY KITCHEN Restaurateur Matteo Ferdinandi. Chef Angelo Auriana. TP0614_102-128.indd 126 5/23/14 9:51 PM