Anne Fishbein
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. The dining room looks onto a large, open kitchen, where flames leaping from a wood-fired oven and grill lend a sense of warmth to the diners cozying up with a glass of Barolo or a fernet-spiked Moscow Mule. Much like Factory Kitchen — the pasta-focused trattoria that Ferdinandi and Auriana opened in 2013 — Officine Brera's clientele trends wealthy and older, the Drago Centro set transported to a much hipper setting. The kitchen at Officine Brera is focused on what servers describe as the rustic “peasant cooking” of Northern Italy, and for the most part, that means a parade of aged cheeses, hearty ragus and braised cuts. Read our full review.
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