Chef Angelo Auriana, along with his partners Matteo Ferdinandi and Francine Diamond-Ferdinandi, turned an Arts District back alley into an industrial chic dining destination in 2013. Since then, this tucked-away Italian restaurant has earned Michelin Bib Gourmand awards (as recently as last year!) and become one of the city’s most coveted reservations. It’s a culinary crime not to order the Mandilli Di Seta—which translates to “silk handkerchief” and involves thin, ribbony sheets of pasta enrobed in luscious basil-almond pesto. Dinner brings out big guns “from sea and land” like Merluzzo fish with braised Umbrian lentils or juicy, slow-roasted Porchetta. The Factory Kitchen also makes its own game-changing Ligurian Focaccina—hand-stretched, unleavened dough that’s baked until the edges are crisp—which is filled with Crescenza cheese and available topped with combos like San Marzano tomatoes, capers, and anchovies, or foraged Pioppini mushrooms and parsley.
How to book: Reservations are available online.