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30 Reviews
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Long overdue review coming your way!!!We came here for
Long overdue review coming your way!!!We came here for dinner on Valentine's Day. We checked in with the host and was seated around 10 minutes after. The place was super packed and the ambiance was very loud, but mind you it was Valentine's Day. It was very hard to keep conversations going.Service was good, can't really complain much except for one thing! Our server was very attentive regardless of how busy she was considering the number of people were around during that dinner service. I only have noticed that the "manager" who seemed like was the same person checking in as well was very rude to the bussers and other servers. Food was excellent overall! Everything tasted amazing and please please do not skip on the PROSCIUTTO, it truly is to die for! The plating for the pastas look small at first but they're really very filling! Everything we ordered was good for sharing. Desserts and coffee were wonderful as well! I've always been a Tiramisu gal but for some reason the Chocolate Olive Oil cake won my heart that night.
Be the first to ReplyWell first off I'd like to point out that this is not a kid
Well first off I'd like to point out that this is not a kid friendly restaurant. I should've checked that before I decided to eat here, but it was the closest thing I could I find on a really short notice. The GM and I believe the hostess were really nice, but the other waiters made me feel really uncomfortable about us having our child there. There weren't many friendly looks coming to our table, and I could just feel that we were unwanted there. The baby wasn't a problem, wasn't fussy, he was just hanging out with us as he usually does. They accommodated a buttered pasta for us for our child, but it was literally butter soup in noodles, you'd think knowing it was for a child they wouldn't drown it in butter, it was really gross. We had a focaccia like flatbread to start, which the waiter described as crispy so I was intrigued, but when it came to the table it was soggy and also drowned in a cream like sauce, it tasted like expired dairy, I think they took it off of our bill I'm not sure. The fried leeks were good, but the chickpea fritter that accompanied it was over salted. We really enjoyed the pesto handkerchief like pasta, but after have tried a few things that weren't good we lost our appetite quickly. We had another pasta, it was dry had no sauce, it was described on the menu as a ragu, so you would think saucy, wasn't. The sun chokes had good flavor but weren't crisp either. I'm really disappointed that we had to pay over $200 dollars for this meal that was not good at all, and the environment wasn't welcoming at all. I definitely wouldn't recommend anyone to come here.
Be the first to ReplyA class act.
The fish is exceptional.The handkerchief pasta is memorable.Presentation makes everything even better.
Be the first to ReplyThe valet service stops past midnight and will take 40 min
The valet service stops past midnight and will take 40 min to bring your keys do not valet your car
Be the first to ReplyWe had reservations for a big group of 11 on a Saturday
We had reservations for a big group of 11 on a Saturday night and they were great about accommodating us and still providing quick service. I got the mandilli di seta, which was very good but I wouldn't say was worth the price point. I was very impressed with how delicate and thin the pasta sheets were. It wasn't like any other pasta dish I'd eaten before. The pesto sauce was very creamy and had just the right amount of saltiness. However, I wish there was something texturally different like something toasted or crunchy so that the entire dish wasn't the same throughout.
Be the first to ReplyAmazing food and ambiance.
The service is superb. Everything on the menu is recommended
Be the first to ReplyAmazing pesto pasta and the flatbreads are mouth watering
Amazing pesto pasta and the flatbreads are mouth watering too, desserts are ehhhh but everything else was so yummy
Be the first to ReplyAlways delicious.
We don't normally go on a busy Saturday night. We had arrived early with reservations and we were seated promptly. Deliciousness in DTLA. Highly recommend!
Be the first to ReplyReally great food, subpar service.
I love the dim interior with the stone columns, but do know that its a pretty cramped restaurant. We really had to squeeze to fit into our table.Regarding service, our waiter was very unhelpful when it came to explaining items and overall receptiveness, but food came quickly.The food here does an amazing job of balancing flavors, which made the eating experience incredibly vivid. I often find Italian dishes to be too heavy to enjoy all the way through, but didn't feel that way here.Would absolutely come here again; theres so much variety to the menu, and everything we got was delicious.
Be the first to ReplyThe food at Factory Kitchen is always a hit.
I have been here a couple times and all the dishes I've tried are great. Kudos to the chefs.The mandilli di seta and casonzel are my favorite pastas. Amazing savory and salty flavors. The pasta dough is always cooked perfectly in my opinion.The porchetta is a must if you want a meat dish for the group. The accompanying vegetables of carrots, onions, and celery helps cut through the richness of the pork.The reason for the 3 stars is the service and experience. I am not sure if this is a recent change, but the past 3 times I've gone, having reservations seem like there is no point. My group of 6 had reservations at 7:30 pm and I believe we waited over an hour to get seated. I think the process of seating customers based on exact seats per table is not the right approach. Management should strive to quickly get the customers to enjoy the food and get as many tables completed, which is great for both the business and customer. To have the hosts tell you at check-in that it will be a few minutes is very misleading.Overall, the food here is amazing. My only criticism for the restaurant is to change the current process for reservations and how it's managed. Jokingly, the couple next to us asked our group how long we've been waiting to get a table and we said 50 minutes as they told us 40 minutes. There needs to be a better mechanism that benefits both the restaurant and customers that management should look to fix.
Be the first to ReplyChampagne followed by Negronis followed by Italian Reds
Champagne followed by Negronis followed by Italian Reds Ordered:Apps to share:*barberosse - oven baked beets-asiago, romano crema*prosciutto - thinly sliced parma prosciutto*focaccina funghi - crescenza, mushrooms, olive oil, parsleyPastas:* mandilli di seta - thin handkerchief egg-pasta, basil-almond ligurian style pesto, pecorino* casonzei - pork sausage&beef filled egg-pasta, brown butter, pancetta, sage, reggiano *gnocchi malfatti - ricotta&semolina pillows, slow roasted oxtail sugo, Sweets:*panna cotta - vanilla scented, blackberry coulis, seasonal berries, ovis mollis cookies*paciugo- fior di latte&caramel gelato, meringue, hazelnuts, chocolate sauce, amarena, berries *saracena - mascarpone mousse, espresso-soaked buckwheat cake, toffee crunch*pane - warm banana bread pudding, caramel sauce, vanilla gelato delizioso
Be the first to ReplyIt a good pork belly melt in my mouth and pasta it very
It a good pork belly melt in my mouth and pasta it very thin and creamy i''m so happy with dinner
Be the first to ReplySalut to Chef Auriana for transporting me to back my 20s
Salut to Chef Auriana for transporting me to back my 20s when I worked in nearly every city in Italy from Turin to Amalfi. Back then, I learned the hard way not to ask for cheese on my Cacciuccu, as I quickly learned there is something called respect. Respect for food. Respect for a culture. Respect for people. Proud people. Thank you for staying true to your Bergamo roots. A food tour in LA would not be the same without your contribution.
Be the first to ReplyI definitely had a 5-star dining experience here especially
I definitely had a 5-star dining experience here especially because of the starters.For starters, we ordered peperú and scottona. The peppers are so, so small; they looked like 5 limp cherries. Initially, I was disappointed by how small they were, but after tasting them, I can guarantee that I'll be ordering this again next time I come. The scottona was also a good and plentiful dish to share with others. For the main course, I had Casonzei. I was craving a heavy-ish, meat dish, and this satisfied that. There was a solid amount of pork sausage and beef in each pasta. So much so that I felt quite full after finishing the dish. But I did think this meal was very oily. It was so oily that the pasta felt like it was lacking moisture.For dessert, I had the bigne, which was my least favorite item of the night. The waiter told us that it was one of their most popular desserts, but I don't really see why. It was dry and a bit chewy from being refrigerated. If you want dessert, I recommend the panna cotta. Another at my table ordered it and it's extremely light and creamy.
Be the first to ReplyI was a little taken back on this visit as I had been here
I was a little taken back on this visit as I had been here before and have always had an "amazing " Experience. I was surprised when I went on open table last night and was able to get a reservation immediately in my mind I was like SCORE!!!! When we got there it was practically empty... strange.. we were on a time crunch and our waitress was amazing in giving us a great experience and being tentative, however our meals were not what I expected.. the handkerchief hands down is still amazing. Our ribeye was ordered medium rare and was served closer to medium we didn't have time to wait for them to fix it so we didn't say anything. The bone marrow had a small piece of Gristle on it and was disgusting. Sad because my son loves bone marrow. We ordered beignets to top it off and they were closer to dry cream puffs not at all what our waitress said they would be like. Maybe it was an off night in the kitchen and things will turn around. I still gave 4 stars because I have faith they will step it up and give the people the experience we are used to receiving
Be the first to ReplyI've been coming to Factory Kitchen since they opened, and
I've been coming to Factory Kitchen since they opened, and they were always on my go to list. I'm sad to write that my last visit was definitely not up to their usual standard. I don't know if it was an off night or if things have changed over the past 3 years, but our dinner was mediocre at best. The old standbys - the pepperu, the prosciutto, and the handkerchief pasta - were as good as ever. We had a kale salad that was also really good, and there were a couple of dishes - the lamb riblets and the rabbit pappardelle - that were solid. Beyond that, the meal just fell flat. The marinated calamari salad was devoid of any flavor; it tasted like diluted ocean water. There was no acidity and really nothing going on. The focaccia was okay; nice flavors, but not cooked as well as they have been in the past. They ended up being a floppy mess when the dish went around the table. The pastas were the real let down. I tried a bite or two of everyone's and there wasn't a single standout, save for the aforementioned handkerchief (and we were a big group, and there was a lot to try). I had the ravioli di mare, and though cooked well, the sauce tasted like watery tomato sauce. Again, really no flavor or depth, and really could have used some salt. Consensus around the table was that everything was okay. Dessert was more of the same. A few nice bites, but mainly just okay. Service was fine. Our waiter was nice, checked in on us, and was quick to refill drinks or bring fresh ones when we needed it.For a place that used to be so good, our meal was a bit of a let down. I really hope it was an off night, but I still don't think I'd go back again anytime soon.
Be the first to ReplyThis used to be one of my favorite Italian restaurants in
This used to be one of my favorite Italian restaurants in DTLA. The fresh-made and soft spaghetti are just too good and always makes me come back. My favorite is still the Mandilli Di Seta. It is good for one person portion. However, sharing with your partner taste better since sometimes I will feel overwhelmed if I ate the whole portion. We also tried the Porchetta. The half-fatty and half-liner pork made the dish really delicious. However, it is a heavy dish and definitely recommend to share with the table. Additionally, we ordered the Funghi pizza. The inner soft crescenza with outside crisp flatbread topped with fresh foraged pioppini mushrooms was definitely a fresh taste. However, the combination of salty crescenza and salty mushrooms makes the pizza a little bit too salty. A little bit disappointed with this dish. Definitely will come back for the Mandilli Di Seta again!
Be the first to ReplyLOVED IT! I'm a huge pasta lover and this place did not
LOVED IT! I'm a huge pasta lover and this place did not disappoint! From the starter to our main dish and dessert....this place knocked it out of the park. Ambiance was also great although a bit loud indoors. Def a must try!
Be the first to ReplyHad such a great experience here for dinner!Servers were
Had such a great experience here for dinner!Servers were very kind and attentive and food was amazing.- Mandilli di seta [5/5] - The sheet pasta is a texture like nothing I've ever tasted before! I'm a big fan of thick noodles so I really enjoyed the chewiness of this pasta and the pesto was delicious as well- Pappardelle [3/5] - Pasta was a little bland and very oily- Casonzei [5/5] - Delicious filling and the pancetta pairs so well with it!- Pane [5/5] - You can never go wrong with bread pudding, and they made it just write! Not too sweet and the caramel sauce didn't make the bread pudding too soggyWould definitely come back for a special occasion!
Be the first to ReplyThe best Italian Restaurant in Los Angeles CA by far!!
The best Italian Restaurant in Los Angeles CA by far!! Delicious also the attention was great!
Be the first to ReplyThe food was nice, although I had hoped for a little more
The food was nice, although I had hoped for a little more creativity and attention to some of the plates. We tried the ravioli del plin, which were delicious and delicate. Pizzoccheri della Valtellina are tasty, although they're a little salty. Tagliata: excellent, high-quality beef! Faraona is a salt-free pasta. We had cannoli for dessert and really like it. The wine was excellent.
Be the first to ReplyPaola - hostess was awful! Can't handle the pressure her
Paola - hostess was awful! Can't handle the pressure her job position entitles. She single handedly ruined my family's dinning experience at this restaurant. Thanks Paola, I now know very well you have a two hr table limit at the restaurant, I also know I can't seat at the head of the table, and I also know my $32 duck will be served late to me. In the end, the restaurant's name is spot on... it is a FACTORY! You are just a number, this number $$$.
Be the first to ReplyWe love the factory kitchen and have been here half a dozen
We love the factory kitchen and have been here half a dozen times in the past 1-2yrs (it's a bit of a drive for us and we old). Always and I mean always we get the prosciutto on sage dough and casonzei. Those are our hands down our favorites. Each time we come we will also try a new dish. This time it was the Ravoli di Mari. I liked it but wouldn't reorder it. The gf said it was really good but it is something she wouldn't crave and therefore reorder.
Be the first to ReplySalad and prosciutto dough pillow fabulous as always.
Pasta in sage butter was burned and brussels sprouts were poor. Disappointing second courses.
Be the first to ReplyFactory Kitchen is great.
Very cool vibe, safe parking, excellent food and reasonable prices. It is definitely worth visiting.
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