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Home / arts district food

The Arts District Welcomes Northern Italian Eatery Officine Brera


Photo Courtesy of Ryan Tanaka

Set in a renovated warehouse back to back with their sister restaurant The Factory Kitchen, Officine Brera brings a new level of luxe dining spots to the industrial block of the Arts District, around the block from Urth Cafe, Zinc and company.

A fresh take on family-style Northern Italian food, the menu is headed by natives. Chef Angelo Auriana and founder Matteo Ferdinandi take to their food with an ode to the fond memory of their own family gatherings growing up in Italy. What you are left with is indulgent meat-centered dishes that melt in your mouth and give an overall redefinition to the words “comfort food.”

Officine Brera, Ryan Tanaka 2016

Photo Courtesy of Ryan Tanaka

Made for the wine pairing type (ask the knowledgeable wait staff for suggestions) , the menu revolves around a sharing mentality. To start, we call for their classic Mesin Con Salam, a cheese and meats board served with fresh toasted bread. Along with that, the Friscue, a fried vegetable fritter, welcomes you to the mood of their menu and the ethos of Italian cuisine; no guilt allowed.

For those not as enthused about their beef ragu (though it’s a fan favorite) due to a propensity toward the vegetarian options, we have to highlight their potato gnocchi made with a cheese and cream sauce. Because of the home-cooking mentality Officine Brera specializes in a classic rice risotto. Seafood, sausage and bone marrow are the options at hand, all a highlight due to the expertise and time-tested recipe utilized.

Officine Brera, Ryan Tanaka 2016

Photo Courtesy of Ryan Tanaka

The specialty to try: Strette Al Cinghiale (house made pasta, wild boar meat-ragù, lodigrana, italian parsley)

The libation of choice: Via Brera (Whistle Pig rye, applejack brandy, cynar, walnut bitters, shaved nutmeg)

The LAC favorite: Gnocchi (handmade potato gnocchi, castelmagno cheese fonduta, chives)

The sweet side: Torrone (honey & nut nougatine semifreddo, warmed fudge sauce, amarena cherries)

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