New Italian trattoria brings family recipes and Downtown L.A. flair to the Venetian…
Two summers ago I penned a piece on why Palazzo Hotel Casino earned my top spot for high-end Las Vegas resorts. Since then a lot has changed, nearly all for the better. My favorite show (BAZ)) may have left, but plenty of exciting new things have opened up or been announced.
New cocktail lounges like Rosina and Electra Cocktail Club have been added to Palazzo’s entertainment line-up. The casino has been brightened with new colors and a fresh layout. And of course, the waterfall-centric atrium is a glorious, ever-changing favorite for photo ops.
The biggest evolution, perhaps, is a more intellectual one. Venetian’s sister property has gradually been integrated into a unified operation. Palazzo is still independent and unique, but now treated more as a tower of the Venetian. The lines have also blurred with respect to their retail areas. Palazzo’s shopping esplanade has been absorbed into the Grand Canal Shoppes, allowing for greater traffic flow and clarity of identity.
With all of these updates, I was overdue to start exploring some of Venetian/Palazzo’s updates. My first stop was Factory Kitchen, an Italian eatery in the famed Restaurant Row. This is only their second location in the country. The original opened in Los Angeles Arts District in 2013 and was an immediate success.
Factory Kitchen is a collaboration between restaurateur Matteo Ferdinandi and his longtime friend Chef Angelo Auriana. Their shared passion for Italian heritage, hospitality and traditional recipes is what makes Factory Kitchen so special.
While details like that might not enter into your decisions on where to eat, consider this…the premiere Italian-themed resort in Las Vegas only welcomes the best…and Ferdinandi and Chef Auriana could have opened their second eatery anywhere they wished. The fact that these two powerful entities decided to team up suggests a match made in culinary Heaven.
Heaven is indeed what you’ll be feeling when you encounter the wafting aromas from Factory Kitchen’s open, er…kitchen. Influences from their flagship inside a repurposed factory building can be felt here, albeit with designer touches and Vegas flair. Rustic colors, art-deco lighting, an industrial-style ceiling and reclaimed wood offer a masculine and inviting atmosphere to compliment distinctive family-inspired recipes.
My companion and I arrived at noon for weekday lunch. After a cocktail in the sleek lounge, we were escorted to a table in the heart of the dining room. The server was extremely knowledgeable with their extensive menu, ingredients and preparation…and had plenty of favorites to suggest.
We began by ordering a couple of fresh, light salads. I opted for a Cortolana ($14) with field greens, watermelon radish, white onion, dates and goat cheese topped with champagne vinaigrette. On the right is the Cremosella ($15), which features creamy mozzarella, watercress, extra virgin olive oil and black pepper.
The next round threw my keto diet right out the window, but it was bound to happen when the Focaccina Calda al Formaggio (Cheese Focaccia) at an adjacent table looked and smelled so tempting. We shared a crisp, creamy Tradizionale ($19) made from imported crescenza cheese, baby wild arugula and Ligurian olive oil. There’s also a Pizatta ($21) with capers and anchovies and the Tirolese ($23) with Italian-cured smoked ham and peppercress.
Pasta was on both of our minds for the main course, and why not? With the live pasta station making family recipes fresh on site, my mouth was watering before the plates even arrived. My companion chose Casonzei ($22), a pork sausage & veal ravioli prepared with cured pork belly, sage brown butter and reggiano cheese. Exquisite!
I had to go with what could be considered Factory Kitchen’s signature dish – Mandilli di Seta ($20). This unforgettable delight is a unique “handkerchief pasta”, thin sheets of egg dough tossed with a Ligurian almond basil pesto sauce. One bite (and a few moans later) and it was easy to see why this dish has been a longtime favorite.
While the pasta section of the menu might be a mid-point for some, our appetites were already satiated. I’ll have to return to indulge in Factory Kitchen’s great selection of entrees. Dishes such as Gamberoni ($26 – sautéed white shrimp, sun choke purée, roasted romanesco, vermentino, saffron), Polpettone ($19 – oven-roasted turkey meatloaf, san marzano peperonata, caramelized onion, fresh oregano and seasonal vegetables) and Tagliata ($29 – prime flat iron steak, sautéed winter greens, roasted pepper bagna cauda) along with a list of daily specials should satisfy every voracious carnivore and discerning appetite at your table.
Despite being full, my companion and I had to, at the very least, dip our spoons into a few sweets from the desert menu. Once again we stuck to traditional favorites by requesting a sumptuous Cannoli ($13) filled with ricotta, orange marmalade and rolled in pistachio. Somehow an order of Panna Cotta ($11 – served with a pair of soft ovis mollis cookies) showed up at our table, too. Of course we had to try it…just to be polite!
Along with your meal, feel free to indulge in a selection from Factory Kitchen’s carefully-crafted wine list. It focuses on Italian varieties along with many other European choices. Several signature cocktails boasting whimsical names like Private Eye, Big Swifty, Afraid of the Dark and The Ugly should make for interesting conversation. Check out the beverage and wine list by clicking HERE.
Just last month, Chef Auriana debuted a weekend brunch menu, served from 11 am through 5 pm. Offerings include Ricotta Pancakes ($15) with kumquats, mascarpone crema, lemon zest and maple syrup, Egg Raviolo ($18) with braised greens & organic egg filled pasta, pancetta and brown butter. There’s also a scrumptious Steak Amore for $28 – pancetta-wrapped fillet mignon medallions with mushrooms and parsley. Brunch guests through 2:30 pm can add bottomless Mimosas, White Peach Bellinis and Bloody Mary’s for an additional $28.
So the next time you’re strolling through the Venetian/Palazzo Resort and the songs of those famous gondoliers whet your appetite for superior Italian cuisine, head to Restaurant Row. Discover the joys of the new Factory Kitchen. Just tell them that Sam from Vegas Unfiltered sent you.
Factory Kitchen is open daily from 11 am to 11 pm. For reservations or more info call 702.414.1222.
Photos: Sam Novak, Factory Kitchen