We headed out to the Arts District to check out the newly opened Officine Brera.
I’ve been watching the build-out of this place since the location was first announced.
The space is beautiful, spacious, and even though it was packed, it wasn’t ridiculously loud.
The music selection ranges from soft jazz to Neil Young.
Granted, this was only their 2nd night being open, I wanted to report on the experience.
NOTE: not the best pictures, but you get the idea, LOL.
Lardo al Pepe – Cured pork back fat, Chestnut Honey, Mache Salad, Candied Walnut, Pink Peppercorn.
I enjoyed this. The cured back fat just melts on your tongue. The salad was a bit on the salty side. There were actually big crunchy shards of salt throughout that kind of overpowered the freshness of the greens.
Polpo – Grilled Mediterranean Octopus, Watercress, Frisee, Sunchoke puree.
The octopus was super thick and tender with a nice crust on the outside.
The sunchoke puree added a nice earthy floral note, but once again, the salad was a bit oversalted.
Nastrini Del Miracolo – Ancient Grain House Made Pasta, Butcher’s Table Meat Ragu, Italian Parsley.
This pasta had an interesting nutty flavor from the grains and was perfectly rolled and cooked al dente. The ragu was thick and hearty. Deliciously meaty. Although I think it could have benefited from a touch more salt or even a dusting of cheese to finish.
The parsley leaf? Bah. I don’t get it. It would have been better if chopped and sprinkled on top to add some freshness.
Bassa Padana – Arborio Rice, Luganega Rope Sausage, Cotechino, Grana Padano.
I really liked this. The risotti are supposed to be the specialty of the house. The risotto was cooked to perfection. Creamy and oozy, with just enough bite to the rice. The sausage and cooked salame added a wonderful savoriness.
The parsley leaf? Again…bah!
Rustin Nega’ – Grilled Grassfed 22oz Veal Chop, Cured Pork, European Butter, Vidalia Onion.
I was really looking forward to this…and it was only OK. The veal was cooked to perfection. Super tender and moist with a slight hint of smoke from the fire. My first gripe was that they didn’t provide any type of
serrated knife of steak knife to cut into this thing. The plate was actually put down with a fork and spoon? Second gripe was the topping of butter, cured pork, sage, and what I believe was some sort of balsamic reduction that really took away from the delicate flavor of the veal. I could barely taste the meat. It was all porky and tang with the flavor of veal lost. Unfortunate.
Gelato – Hazelnut and Pistachio Gelato served with a cookie.
Meh. Tasted very much like Talenti gelato. Nothing spectacular. Didn’t choose wisely on this one.
Overall, it was an ok night. The service was spot on. The décor is warm and comforting. The food was a little hit and miss. It would be interesting to see how they expand the menu over time and work some of the kinks out. I think there is real potential here. Looking forward to the next seasonal offers.
1331 E 6th St, Los Angeles, CA 90021