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Officine Brera

1331 E. Sixth St.
Los Angeles, California 90021
Officine Brera +

Photo by Anne Fishbein Polpo (grilled Mediterranean octopus) with watercress, frisée salad and sunchoke purée


  • Lunch: Mon.-Fri., 11:30 a.m.-2:30 p.m.; dinner: Mon.-Fri., 5:30-11 p.m.; Sat., 5 p.m.-mid.; Sun., 4:30-10 p.m.
The risotto at Officine Brera, Matteo Ferdinandi and chef Angelo Auriana's new Northern Italian restaurant, is different. It's the risotto that other risottos have posters of above their beds. Call it the Steph Curry of risotto. Officine Brera, housed in a large, brick-and-steel space with high glass ceilings, is the latest addition to downtown's growing roster of industrial locations repurposed as restaurants. Its sheer size is staggering, and its location near the foot of the recently demolished Sixth Street Bridge is somewhat odd. The restaurant shares a valet with an adjacent gun range, thought it's unlikely that the occupants of the Teslas and Range Rovers filling the lot are here to practice their marksmanship. Your meal might begin with a long platter of salty, sage-scented beignets or a plate of culatello, a kind of higher-end prosciutto shaved into thin slices and served with butter. The best salads here are served with long furls of house-cured lardo or soft slices of pickled beef tongue, which come draped over a handful of arugula. Even the few vegetable-centric dishes are enhanced with crispy bits of guanciale or shaved raspadura cheese.

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