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