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  • Officine Brera: Group Dining in a Former Gas-Meter Factory in DTLA

     
    POSTED March 2, 2017
     
  • Officine Brera: Group Dining in a Former Gas-Meter Factory in DTLA

     
    POSTED March 2, 2017
     
  • Officine Brera: Group Dining in a Former Gas-Meter Factory in DTLA

     
    POSTED March 2, 2017
     
  • Officine Brera: Group Dining in a Former Gas-Meter Factory in DTLA

     
    POSTED March 2, 2017
     
  • Officine Brera: Group Dining in a Former Gas-Meter Factory in DTLA

     
    POSTED March 2, 2017
     
  • Officine Brera: Group Dining in a Former Gas-Meter Factory in DTLA

     
    POSTED March 2, 2017
     

Whether you’re arranging a group dinner for a conference that’s taking place in downtown Los Angeles, want to take a break with a few colleagues from a gathering at the Convention Center or are looking for an exciting place to bring an adventurous client, you’ll want to keep Officine Brera on your radar screen. Or should we say on your Instagram feed. The restaurant offers a sense of discovery—it’s tucked into a parking lot on a dark stretch of the Arts District; a gorgeous, soaring space—it used to be a factory that made gas meters—and truly superb food.

Officine Brera, which opened in 2016, is the second Los Angeles restaurant from the hospitality group behind Factory Kitchen, the four-year old spot that’s been cooking up killer cuisine right around the corner.

I celebrated a birthday at Factory Kitchen three years ago, and I’ve since thought I should go back there every year. It has a vibe that’s at once celebratory and intimate, like dining with a large group of friends, many of whom you’ve yet to meet.

The mood is just as lively at Officine Brera, which, like its sister restaurant, specializes in the rustic cuisine of Northern Italy; both kitchens are led by Executive Chef Angelo Auriana.

The sprawling industrial-chic Officine Brera is better designed to handle groups. A patio accommodates 35 for receptions; the terrace 40 for a seated meal, 60 for a reception. Adjacent to the main dining area are two private rooms. Each can seat 20 at a long table or the rooms can be combined to host 48 guests at six rounds.  The whole restaurant is also available for buyout. All rooms are equipped with Wi-Fi and AV equipment.

To suit the convivial space, food is often served family style for events. A menu might begin with vegetable sage fritters, house-cured lardo and their revered farinata, a kind of unleavened pancake made with chickpea flour. You’d then move on to antipasto, like grilled octopus and cavolo rosso (red cabbage with cranberry shelling beans, roasted leeks, frisée and goat cheese), followed by platters of gnocchi and risotto, and then to main courses that include slow-braised beef shoulder, polenta with foraged mushrooms and grilled market vegetables, a spit-roasted chicken and grilled fish.

And, yes, it’s all as delicious as it sounds.

For more info visit: officinebrera.com/group_booking

Pebble Beach Resorts has welcomed IBM to its family of brand partners, as its new Official Cognitive Solutions Provider.

As part of this collaboration, the two companies have launched a new Pebble Beach app, aiming to enhance the way Pebble Beach Resorts guests experience 17-Mile Drive, shopping, dining and more.

 

Just when farm-to-table is starting to sound like a cliché, catering pros across California have a new menu of food and beverage offerings to bring to your fetes, retreats and banquets. Feast on these new ideas.


INDIAN LAMB TACOS

No. 1 GLOBAL FUSION

 

May has been FOOD BOWL month in Los Angeles, a 31-day festival of curated events produced by the Los Angeles Times to celebrate the city’s dynamic and diverse culinary scene and bring awareness to food waste and hunger through programs with chefs and food-justice activists. The charity partners include No Kid Hungry, PATH & Food Forward.