Jonathan Gold dines at Officine Brera

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Brera, Ryan Tanaka 2016

Officine Brera in LA’s Arts District is the brainchild of chef Angelo Auriana and restaurateur Matteo Ferdinandi. Taking its name from the Milanese district of Brera, the restaurant’s menu is focused on the type of Northern Italian-style of cuisine eaten there.

2000 Officine Brera - Angelo Auriana
Chef Angelo Auriana (Photo by Ryan Tanaka)

Jonathan Gold, Pulitzer Prize-winning food writer for the LA Times, recommends the frisceu, the lardo al pepe, the pisarei e fasö, the bassa padana risotto, the cannelloni with braised beef shank and bechamel, and the Torrone semifreddo with honey and amarena cherries. For Evan, the risotto alla Milanese with bone marrow is “perfection,” and that’s not a word she uses lightly when it comes to Italian food.

Read the review of Officine Brera that Jonathan wrote for the LA Times and get more of his weekly restaurant recommendations here.

Location: 1331 East Sixth Street, Los Angeles, CA 90021 | (213) 553-8006

2000 Officine Brera - Milanese Risotto
Evan says Officine Brera’s Milanese vialone nano rice with saffron, roasted bone marrow and lodigrana is “perfect.” (Photo by Ryan Tanaka)
Officine Brera, Ryan Tanaka 2016
The lardo al pepe is cured pork back fat with chestnut honey and candied walnuts and pink peppercorns served on a bed of arugua. (Photo by Ryan Tanaka)
2000 Officine Brera - Manzo All’olio (Beef Shoulder)_©RyanTanaka2016
Chef Auriana’s manzo all’olio is slow-braised beef shoulder with roasted root vegetables and potatoes, served with natural jus and anchovy oil. (Photo by Ryan Tanaka)
Officine Brera, Ryan Tanaka 2016
The Torrone semifreddo with honey and amarena cherries is a sweet way to end the night at Officine Brera. (Photo by Ryan Tanaka)