Chef Angelo Auriana and Matteo Ferdinandi speak of their hometown along the Po River Valley in Northern Italy with the same sense of pride they do for their 3 successful Italian Restaurants located here in Downtown Los Angeles…
Arts District may not be at all in resemblance to the pristine rolling hills or seaside cliffs of Italy nor are it’s plain grey streets going to remind one of the wondrous canals of Venice but it does have its highlights.
The Arts District, connected to one of DTLA’s industrial labyrinths, not so long ago forgotten and hidden by rust, overgrown bush and graffiti, has become quite a destination. And although the ties that bind Arts District to Italy may not be seen, thanks to Factory Kitchen Group they can be eaten.
Chef Angelo Auriana and partner Matteo Ferdinandi own and operate Factory Kitchen, Brera Ristorante and Sixth + Mill with their restaurants grouped within one of Arts Districtâs newly habitable, industrial landscapes; all within walking distance, all 3 deliciously meant to pay homage to the ancient cities of their homeland from the sea to the mountains.
Open 5 pm to 10 pm weekdays and 5 pm to close on weekends, Brera is the largest of the 3 venues and host two of the three locations with Sixth + Mill annexed.
The observation of LA’s industrial past is strikingly evident when arriving at Brera which is housed in an olden day, brick-laden warehouse standing at the mouth of the incomplete 6th Street bridge.
Nostalgia carries the imagination back to the era when iron, sparks and heavy machinery once defined a manâs workday here on the outskirts of the city. Thatâs until the robust aromas and witty repartee from inside bring you back to the here and now with the clear understanding youâre about to enter one of Downtownâs most revered dining spaces.
High above the restaurant is an industrial aged skylight of broad frosted-glass mosaics separating the sun, moon and the stars from the restaurant’s handcrafted interior decors; a long bar, dark metal beams and hardwood flooring and wooden tables with comfy leather seating.
Through the windows of the open kitchen, flames from Brera’s woodfire oven and due diligence of the kitchen staff are on full display.
Woodfire cooking dates back to the ancient times of Pompeii where uncovered stone ovens from the fated city are still being used to this day.
While on a rotisserie, poultry rotates to golden brown perfection. Separate wood fires allow the smokiness of choice meats to deviate. The fiery caves work just as well for the steady feed and extraction of pizza pies taken to the southern dining hall where sister restaurant Sixth + Mill resides.
Dishes coming from Breraâs kitchen offer the closest flavors to Italy imaginable featuring locally sourced and fine imported ingredients that have successfully gone through Breraâs particular process of culinary transformation.
Out of the restaurants in Downtown youâll frequent this year, Breraâs service is the absolute best youâll find intentionally meant to intensify an already pleasurable experience. Guests sit comfortably and confident knowing their meal and service will be amongst the most impeccable DTLA has to offer.
Attentive servers leave no glass unfilled and work in unison to provide the highest levels of hospitality for all guests. General Manager Jeff Smith is the latest and most ambitious member of the Brera family who takes pleasure in presenting the town with Breraâs series of signature dishes.
Dinner is Served!
But, the pleasure in talking with Italian Chef Angelo Auriana while enjoying fine wine and scrumptious dishes knowing heâs elevating DTLA and setting the bar when it comes to Italian food here is all ours.
During a starter of Fiori di Zucca (lightly battered stuffed zucchini blossoms filled with cheese), accented by a glass of highly esteemed Barolo wine, one server brings a highly decorated plate while the Chef calls our attention to its description… âThis is a sealâ… We think we hear him say.
We are astonished and ask again to be certain. The Chef’s thick Italian accent reminds us of his origins. It’s only when he repeats the title into a more focused ear, does it reveal the dish to be âSea Eelâ not Seal.
We eat it. Itâs delicious. Spiraling upwards towards the ceiling, wrapping itself around stalks of scallions, itâs so scrumptious we slow our chewing movements and take in smaller bites in attempts to savor the flavor for as long as we can.
The POLPO octopus dish comes next. Itâs lone curled tentacle is soft, subtle, charr-roasted over flames and shares a plate with light green parsley potatoes and raffia olives.
Then, more wine followed shortly by the TAGLIATELLE lobster pastaâs compelling display of cocoa pasta, lobster, langoustine, mussels and tomato.
After just a few more bites we get the feeling weâre dining amongst the Gods. Neptune, god of the sea must be pleased.
Seasonal recipes with a splash of history to honor the ancestors and traditions passed down from the generations is what youâll experience at Brera.
Masters of BISTECCA (aged rib eye), CARRE di MAIALE (pork chops), Risotto (rice), and AGNELLO (lamb chops), all your favorite Italian meat dishes and sides are found here. Coupled with artistic flair, Chef Angeloâs presentations; so bright and alluring they could rival the majestic paintings of Leonardo Da Vinci. Come for a visit, we know this wonât be your last supper at Brera.
Oh, that Pasta!
a.k.a.. Angel’s Food.
Tender wheat pasta of every sort can be found at Brera. Notable mentions include the RED WINE SPAGHETTI with Gorgonzola and thyme, duck and Rapini ravioli, and Mafalfine with Maryâs goose egg and Parmigiano-Reggiano, all made well enough to pass any marriage test.
Thereâs an Italian wives tale… Back in the olden days, if a woman couldnât make a good pasta sheâd stay single for life.
Needless to say, Brera’s family in the form of steady diners is bountiful.
Each hearty dish awaits its partnership with selections written upon Breraâs wine list. Cocktails are beautifully handcrafted with Happy Hour specials and special events to boast them throughout the year.
Breraâs east wall is almost entirely industrial windows. It allows guests to track the sunlight as it slowly gives way to the dimming lights of the main dining hall. Thereâs also a variety of classic teas to further ease one into the Arts Districtâs play on nighttime serene.
Chef Angelo believes the word âAuthenticâ gets lost in translation when others copy or cut corners saying âObviously being Italian, there is only one way, the right way! If you make something similar or if you copycat or try to cut corners the results will never be the same.â
For Downtown, the authentic tastes of Brera Ristorante may be the closest we come without a passport and a plane ticket to the colorful cliffs and winding roads of the Italian Rivera.
Come one, come all!
Thereâs a full section for private gatherings separated by squared industrial window pains, smoky glass doors, and the new bricks and beams as redesigned during the locations 2-year build-out.
The two also discuss plans for the holidays expressing their anticipation for some upcoming events while noting the outside patio and plenty of valet parking.
Chef Angelo believes in the energy of the city as it awakens during its own renaissance ready to generate the same electricity found in other major cities around the world.
Itâs with this concept Brera creators have been able to capture the romance of Italy and mirror it in what was once an industrial wasteland. And it works. Between Brera, Factory Kitchen and Sixth and Mill, DTLA’s Little Italy is born.
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