In college urban economics class, we studied the concept of agglomeration economies: “as more firms in related fields of business cluster together, their costs of production may decline significantly.”
While car dealerships are the classic example of this phenomenon, I’d argue that trattorias specializing in fresh, handmade pasta in Downtown Los Angeles are currently clustering in an economically savvy way. I’m not sure if my professors would agree, but it’s my blog and I’m going with it!
The Factory Kitchen, located in the Factory Place Arts Complex in the Arts District, is the latest addition to an Italian noodle hotbed that includes the likes of Bestia, Drago Centro, and Maccheroni Republic.
The restaurant is a collaborative effort between Restaurateur Matteo Ferdinandi, former business partner of Celestino Drago, and Chef Angelo Auriana, formerly of Valentino. The offerings aren’t region-specific, but are traditionally Italian, according to the restaurant’s website.
Using Jonathan Gold’s recent review as our guide, we set out to order as much food as a party of four could eat (and afford). This place ain’t cheap.
First up, the barberosse gratinate ($10), a sliced beet casserole swimming in an asiago cheese bath. Sweet, salty, and just rich enough, this dish struck a homey and tasty note.
