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Open kitchen in a reclaimed factory space turning out handmade pastas & traditional Italian dishes.
Hours
| Friday | 11:30 AM–2:30 PM, 5–10 PM |
| Saturday | 5–10 PM |
| Sunday | 5–9 PM |
| Monday | 11:30 AM–2:30 PM, 5–9 PM |
| Tuesday | 11:30 AM–2:30 PM, 5–9 PM |
| Wednesday | 11:30 AM–2:30 PM, 5–9 PM |
| Thursday | 11:30 AM–2:30 PM, 5–9 PM |
Address and Contact Information
Address: 1300 Factory Pl, Los Angeles, CA 90013
Phone: (213) 996-6000
Website: https://thefactorykitchen.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
Photo Gallery
Related Web Results
The Factory Kitchen – Los Angeles – a MICHELIN Guide Restaurant
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2023 MICHELIN Bib Gourmand 3️⃣2022 MICHELIN Bib Gourmand ✌️2021 MICHELIN Bib Gourmand ☝️2019 MICHELIN Bib Gourmand Lunch Dinner take out …
Reviews
Art K
Great place in Arts District of downtown LA. To my memory it’s been there for a while.
It is ran by couple which always makes the restaurant more interesting.
Quick service-we got high chairs. Our server Edwin was phonemal!
We don’t eat meat so we went for the vegetarian section. Brussel sprouts, cauliflower and mushroom flatbread.
Unfortunately brussel sprouts was not only flat but also barely warm. Seemed like they prepped it in the morning and just warmed it up for us at 7pm. We had to send it back and ask for a fresh one.
Cauliflower was ok as well. Nothing remarkable. Not worth $20. Any average run Cheesecake Factory brussels sprouts and cauliflower will beat these at $12-$14. Both of those vegetarian dishes weremissing attention and some finishing touches that would make the dish exciting and interesting, give it character.
Contrary to that the mushroom flatbread was amazing. Bread seemed to have a special way of making and combo with melted cheese and mushrooms was fantastic. $30 was a bit much for it but it is Arts District LA ..
Parking was $12 plus 8% app payment fee(?!)
Overall not a bad experience. If they improve their vegetarian game I will be inclined to return and give it another chance.
Thank you Francine and Matteo.
… moreIt is ran by couple which always makes the restaurant more interesting.
Quick service-we got high chairs. Our server Edwin was phonemal!
We don’t eat meat so we went for the vegetarian section. Brussel sprouts, cauliflower and mushroom flatbread.
Unfortunately brussel sprouts was not only flat but also barely warm. Seemed like they prepped it in the morning and just warmed it up for us at 7pm. We had to send it back and ask for a fresh one.
Cauliflower was ok as well. Nothing remarkable. Not worth $20. Any average run Cheesecake Factory brussels sprouts and cauliflower will beat these at $12-$14. Both of those vegetarian dishes weremissing attention and some finishing touches that would make the dish exciting and interesting, give it character.
Contrary to that the mushroom flatbread was amazing. Bread seemed to have a special way of making and combo with melted cheese and mushrooms was fantastic. $30 was a bit much for it but it is Arts District LA ..
Parking was $12 plus 8% app payment fee(?!)
Overall not a bad experience. If they improve their vegetarian game I will be inclined to return and give it another chance.
Thank you Francine and Matteo.
Jude B
I recently stopped by this Italian restaurant for lunch. The place itself is really nice—clean, inviting, and with a comfortable atmosphere that makes you want to linger. The food was good overall, though not quite as impressive as I was hoping for. Still enjoyable, just not standout.
The drinks, on the other hand, were definitely a highlight—well-made and very satisfying. Service was okay; I ended up interacting with a few different servers, which made things feel a bit inconsistent but still fine. The restroom was decent as well—nothing special, but clean enough for a quick stop.
Overall, it’s a pleasant spot with a great vibe and solid offerings. Worth a visit, especially if you’re in the mood for a relaxed meal and good drinks.
… moreThe drinks, on the other hand, were definitely a highlight—well-made and very satisfying. Service was okay; I ended up interacting with a few different servers, which made things feel a bit inconsistent but still fine. The restroom was decent as well—nothing special, but clean enough for a quick stop.
Overall, it’s a pleasant spot with a great vibe and solid offerings. Worth a visit, especially if you’re in the mood for a relaxed meal and good drinks.
Doug Robbins
The Factory Kitchen is absolutely overpriced for underwhelming food. I hoped for a nice dinner with my girlfriend at a 4.5 star rated restaurant and I have absolutely no idea how people think this comes close to that. The service was pleasant and quick, but that was about it. If you’re in the area looking for food, go to the Girl and the Goat right around the corner. For Italian food, don’t look here.
The look of the restaurant itself is a nice LA vibe, but the seating was so packed I had to squeeze between several tables to get in or out of my seat.
My girlfriend got the scallop dish at $40. The 4 total scallops were overcooked and had very little sauce or flavor.
I got the casonzei pasta at $33, which was also severely under seasoned. It desperately needed more of the pancetta to add any flavor, but they barely sprinkled some on.
Save yourself some money, learn a life skill, and cook some pasta at home.
… moreThe look of the restaurant itself is a nice LA vibe, but the seating was so packed I had to squeeze between several tables to get in or out of my seat.
My girlfriend got the scallop dish at $40. The 4 total scallops were overcooked and had very little sauce or flavor.
I got the casonzei pasta at $33, which was also severely under seasoned. It desperately needed more of the pancetta to add any flavor, but they barely sprinkled some on.
Save yourself some money, learn a life skill, and cook some pasta at home.
Martin
Beautiful place, easy to get to and parking easy parking. The service staff is wonderful and the cocktails were actually quite tasty – at least the ones I tried. However, my friend got immediately sick after eating their lamb dish, a couple toilet visits were required immediately after dinner. I’m not sure what happened but perhaps there was a localized hygiene issue? My dishes were fine, I had gnocchi and a pork belly dish. I enjoyed the dishes but they were not Michelin star quality. I’m sorry but I’ve had much better Italian food in downtownLA. Or perhaps I just had higher expectations that were met at 70%. Lastly, th recommended focaccia appetizer was extremely salty and the sauce was extremely runny. Mess everywhere, not sure if that’s how it’s supposed to be. Anyway, my two cents. Visit was on 3/7/26
… moreEric Lao
Had dinner here with two friends on July 6th, 2025. The space has a warm and rustic-industrial vibe, fitting for a modern Italian restaurant that’s earned its Michelin nod. The service was attentive without being intrusive, and the staff gave helpful recommendations throughout the evening.
We started with the brodetto, a comforting bowl of steamed clams and mussels served with toasted crostini. The seafood was fresh and flavorful, and the broth had a savory depth that paired nicely with the crispy bread. A great way to begin the meal.
For pasta, we tried the mandilli, which were vibrant green, handkerchief-like sheets of pasta with a delicate, buttery sauce. The texture was silky and smooth—simple but elegant. The pappardelle with slow-braised pork was rich and satisfying, with wide ribbons of pasta soaking up the meaty, aromatic sauce.
We also shared one of their ligurian focaccinas—the funghi—which came with melted cheese, wild mushrooms, and fresh herbs on a thin, crisp pastry base. The crust was light and flaky, and the mushrooms added an earthy contrast to the richness of the cheese.
While the meal was overall delicious and thoughtfully prepared, we found that some dishes were a touch too salty, especially the pork pappardelle. It didn’t ruin the experience, but it’s worth noting for those sensitive to seasoning.
Portions were fair, and the pricing reflected the quality and presentation. All in all, this is a great spot for upscale Italian fare with bold flavors and creative execution. We’d gladly return, perhaps to try more from the seafood and vegetable sections of the menu.
… moreWe started with the brodetto, a comforting bowl of steamed clams and mussels served with toasted crostini. The seafood was fresh and flavorful, and the broth had a savory depth that paired nicely with the crispy bread. A great way to begin the meal.
For pasta, we tried the mandilli, which were vibrant green, handkerchief-like sheets of pasta with a delicate, buttery sauce. The texture was silky and smooth—simple but elegant. The pappardelle with slow-braised pork was rich and satisfying, with wide ribbons of pasta soaking up the meaty, aromatic sauce.
We also shared one of their ligurian focaccinas—the funghi—which came with melted cheese, wild mushrooms, and fresh herbs on a thin, crisp pastry base. The crust was light and flaky, and the mushrooms added an earthy contrast to the richness of the cheese.
While the meal was overall delicious and thoughtfully prepared, we found that some dishes were a touch too salty, especially the pork pappardelle. It didn’t ruin the experience, but it’s worth noting for those sensitive to seasoning.
Portions were fair, and the pricing reflected the quality and presentation. All in all, this is a great spot for upscale Italian fare with bold flavors and creative execution. We’d gladly return, perhaps to try more from the seafood and vegetable sections of the menu.
DΛVΞ GΛRCIΛ
Steel, Silk & Saffron: Dining at The Factory Kitchen
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LOS ANGELES, CA – Tucked into the raw-boned charm of LA’s Arts District, The Factory Kitchen is the kind of place that makes you rethink what “Italian” means in America. This isn’t red-checkered tablecloths and marinara clichés — it’s Northern Italian soul food dressed in urban grit and Michelin polish.
.
Chef Angelo Auriana’s menu reads like a love letter to Liguria and Lombardy, with a few Hollywood winks. The Mandilli di Seta — silk handkerchief pasta draped in almond basil pesto — is the dish that’s earned cult status, and for good reason: it’s as delicate as it is decadent. The Focaccina Calda di Recco arrives crisp, molten with Crescenza cheese, and frankly deserves its own fan club. Seafood lovers will find the Ravioli di Mare a briny, buttery knockout, while carnivores can sink into the Porchetta—herb-perfumed, slow-roasted, and unapologetically rich.
.
Prices hover in the mid-to-high range — pastas around $26–$28, mains in the $30s — but the quality and execution make it feel like you’re getting away with something. Desserts like the Cannoli and Paciugo are worth lingering over, especially with a final Negroni in hand.
.
The space itself is a study in contrasts: exposed brick, steel beams, and wide garage doors that spill golden-hour light across polished concrete floors. It’s industrial, yes, but softened by the hum of conversation, the clink of wine glasses, and a staff that moves with the precision of a well-rehearsed ballet. Service is warm without being cloying—knowledgeable, confident, and quick to steer you toward the night’s best catch or a hidden gem on the wine list.
.
In a city obsessed with the next big thing, The Factory Kitchen proves that timeless craft, rooted in tradition but plated with modern swagger, will always be in style. This isn’t just dinner—it’s a masterclass in how to turn a factory floor into a temple of flavor.
… more.
LOS ANGELES, CA – Tucked into the raw-boned charm of LA’s Arts District, The Factory Kitchen is the kind of place that makes you rethink what “Italian” means in America. This isn’t red-checkered tablecloths and marinara clichés — it’s Northern Italian soul food dressed in urban grit and Michelin polish.
.
Chef Angelo Auriana’s menu reads like a love letter to Liguria and Lombardy, with a few Hollywood winks. The Mandilli di Seta — silk handkerchief pasta draped in almond basil pesto — is the dish that’s earned cult status, and for good reason: it’s as delicate as it is decadent. The Focaccina Calda di Recco arrives crisp, molten with Crescenza cheese, and frankly deserves its own fan club. Seafood lovers will find the Ravioli di Mare a briny, buttery knockout, while carnivores can sink into the Porchetta—herb-perfumed, slow-roasted, and unapologetically rich.
.
Prices hover in the mid-to-high range — pastas around $26–$28, mains in the $30s — but the quality and execution make it feel like you’re getting away with something. Desserts like the Cannoli and Paciugo are worth lingering over, especially with a final Negroni in hand.
.
The space itself is a study in contrasts: exposed brick, steel beams, and wide garage doors that spill golden-hour light across polished concrete floors. It’s industrial, yes, but softened by the hum of conversation, the clink of wine glasses, and a staff that moves with the precision of a well-rehearsed ballet. Service is warm without being cloying—knowledgeable, confident, and quick to steer you toward the night’s best catch or a hidden gem on the wine list.
.
In a city obsessed with the next big thing, The Factory Kitchen proves that timeless craft, rooted in tradition but plated with modern swagger, will always be in style. This isn’t just dinner—it’s a masterclass in how to turn a factory floor into a temple of flavor.
William Dornbach
We made this reservation a month in advanced but had a disappointing Valentine’s dinner.
When we arrived, the man who escorted us to our table sat us down, and said directly to me, “You’re taller than me, so you win” gesturing to my girlfriend. This was a very off putting way to start the night. Staff shouldn’t objectify women on Valentines Day.
15 minutes after sitting without any interaction from staff, Tyler approached our table and asked “has anyone offered you water yet?” We would’ve appreciated water sooner.
Tyler poured our water and took our drink orders. When he brought our drinks 10 minutes later, he took our order for starters. We ordered the palamita and scottona.
15 minutes later, a man that we hadn’t interacted with yet abruptly approaches our table and says “Ok, what can I get you?” in a harsh tone. I believe his name was Jeff (which I only learned from Tyler who asked shortly after receiving our starters). From him, we ordered the mandilli di seta, and the casonzei.
On the food, we were most happy with the palamita, but even that was just ok. The scottona was chewy and sinewy, only satisfactory on the edges where there was some roast flavor and seasoning. All other dishes were heavily underseasoned, and the pastas arrived only a tad over room temperature. After dividing between our share plates, our first bites were cold (<60 seconds after hitting our table).
When the expo brought our pastas, I asked what the first one was, and he said “that’s our flagship pasta” without further comment- we now know it was the mandilli, but he should’ve said.
As we ate, we both agreed that the food was just barely ok not to warrant mentioning it to our server(s?).
Still, we finished our pastas before anyone even came to ask how it was tasting. As our plates were bussed, we asked Tyler for the check and he responded “Ok, so we have some amazing deserts tonight, but I could bring you the check if you really want” slightly passive-aggressive.
For the price, we would not return considering the level of service and quality of dishes we experienced.
… moreWhen we arrived, the man who escorted us to our table sat us down, and said directly to me, “You’re taller than me, so you win” gesturing to my girlfriend. This was a very off putting way to start the night. Staff shouldn’t objectify women on Valentines Day.
15 minutes after sitting without any interaction from staff, Tyler approached our table and asked “has anyone offered you water yet?” We would’ve appreciated water sooner.
Tyler poured our water and took our drink orders. When he brought our drinks 10 minutes later, he took our order for starters. We ordered the palamita and scottona.
15 minutes later, a man that we hadn’t interacted with yet abruptly approaches our table and says “Ok, what can I get you?” in a harsh tone. I believe his name was Jeff (which I only learned from Tyler who asked shortly after receiving our starters). From him, we ordered the mandilli di seta, and the casonzei.
On the food, we were most happy with the palamita, but even that was just ok. The scottona was chewy and sinewy, only satisfactory on the edges where there was some roast flavor and seasoning. All other dishes were heavily underseasoned, and the pastas arrived only a tad over room temperature. After dividing between our share plates, our first bites were cold (<60 seconds after hitting our table).
When the expo brought our pastas, I asked what the first one was, and he said “that’s our flagship pasta” without further comment- we now know it was the mandilli, but he should’ve said.
As we ate, we both agreed that the food was just barely ok not to warrant mentioning it to our server(s?).
Still, we finished our pastas before anyone even came to ask how it was tasting. As our plates were bussed, we asked Tyler for the check and he responded “Ok, so we have some amazing deserts tonight, but I could bring you the check if you really want” slightly passive-aggressive.
For the price, we would not return considering the level of service and quality of dishes we experienced.
A T
A great Italian place a little out of town but worth the ride. Must orders :
CASONZEI (beef & pork sausage pasta)
MANDILLI (handkerchief pasta)
PROSCIUTTO
D-ANATRA (seared duck)
CANNOLI dessert
… moreCASONZEI (beef & pork sausage pasta)
MANDILLI (handkerchief pasta)
PROSCIUTTO
D-ANATRA (seared duck)
CANNOLI dessert
Mike Kim
Just finished lunch spending $70 per person. Not complaining about the price as that’s what’s expected. However, they were practicing anything I’ve never seen in my fine dining life. No refill on a “fountain soda”. If it’s a bottle soda, I totally get it. However, they were not refilling the flat fountain soda that they charge for $7.
Their food is okay. Not outstanding. Their staffs are kind. But apparently, their management doesn’t even have a common knowledge about how to serve different type of “drinks”
… moreTheir food is okay. Not outstanding. Their staffs are kind. But apparently, their management doesn’t even have a common knowledge about how to serve different type of “drinks”
Robert Kim
Overrated Italian food. Way better options in Los Angeles. Not worth coming back.
… more