ABOUT Menus Gallery RESERVATIONS Contact GIFTCARDS ORDER PICKUP ORDER DELIVERY
Instagram Facebook Twitter
down-arrow

sixth+mill pizzeria and bar is a casual-dining restaurant from Chef Angelo Auriana & Restaurateur Matteo Ferdinandi. The restaurant joins the widely successful Officine BRERA and The Factory Kitchen, offering a dining destination celebrating the regions of Southern Italy.

The neighborhood pizzeria features hand-crafted pizzas and hard durum wheat pastas, and a selection of shared small plates and dishes inspired by Chef Angelo’s childhood memories. Chef Angelo draws upon a few recipes from his father’s home cooking, such as the Pizza alla Montanara, a fried dough topped with a rich tomato sauce and Scamorza, traditionally served during special family gatherings. The Gnocchi alla Sorrentina, a hearty dish from Campania, is a deep simmering dish of garlic-infused potato gnocchi with a bright tomato sauce, topped with bubbling mozzarella and fresh basil.

Chef Angelo has imported a Mario Acunto Neopolitan-style wood-fired oven encased with refractory bricks, allowing a thermal source of heat to provide consistency throughout the baking process for pizzas and pastas al forno. A traditional Italian spiral mixer slow mixes the dough allowing for a better fermentation process that develops a lighter dough and signature flavor.

Those elements, paired with sixth+mill’s signature natural yeast starter and a mix of flours creates pizza that is slightly crispy on the outside, soft and tender inside, light and highly digestible. Imported ingredients including cheeses, cured meats, and olive oil from the mountainous terrain of Molise, coupled with local produce, enhance the authenticity and freshness of each dish.

Beverage Director /Sommelier Francine Diamond-Ferdinandi presents an approachable, easy to navigate wine and beer list. The cocktail list includes the San Gennaro: Bols Genever, Carpano and a splash of soda and a vibrant red Malafemmena or “bad woman” cocktail, named after the famous Italian song, made with tomato juice, spices and vodka.

FactoryPlaceHospitalityGroup was founded by Restaurateur Matteo Ferdinandi in March 2013. The Factory Kitchen was the group’s first restaurant, opening October 2013 in The Arts District, Downtown Los Angeles.

Executive Chef and Business Partner, Angelo Auriana, joined Ferdinandi and his wife, Beverage Director and Partner Francine Diamond-Ferdinandi, in August 2013 right before the opening of The Factory Kitchen. The restaurant was such an immediate success that it drove the team to open a second restaurant, Officine BRERA, which opened February 2016.

The partners’ aim, passion and responsibility is to portray the classic, local Italian recipes and create unique concepts that reflect the territory and traditions of the Italian people. The atmosphere in all restaurants is comfortable with knowledgeable, down-to-earth service.

Chef Angelo Auriana is one of the most acclaimed and influential Chefs on the West Coast, beyond his dazzling technical skills and his unparalleled knowledge of Italian food, he understands proportion and contrast, he consistently provides some of the best Italian Food in America, as critics both in the US and Italy have frequently noted through the years and lately our very own Jonathan Gold in his Los Angeles Times’ Officine BRERA review in March 2016.

Matteo Ferdinandi’s natural talent for hospitality along with his life long career of exposure and collaboration with some of the most prominent chefs and restaurant operators in the country are the foundations for his strong leadership and operational skills that drive the group.

While the three partners have different tasks within the company, they collectively strive for perfection in all aspects of the business, challenging one another and combining their collective talents into consistent operational excellence.

FactoryPlaceHospitalityGroup employees have unmatched talents driven by passion and strive for perfection in both culinary art and service. Ferdinandi is grateful for his team, stating “we feel blessed by the variety of people that are part of our family and we continue to provide them with a challenging and educational, yet, fulfilling work environment.”

FactoryPlaceHospitalityGroup’s newest culinary concept, sixth+mill pizzeria and bar, is in the heart of The Arts District Downtown Los Angeles and will open a second in Las Vegas at The Grand Canal Shoppes at The Venetian April 2019. The casual pizzeria and bar is inspired by the southern regions of Italy. Its focus is about the uniqueness and versatility of the authentic recipes, which include pizza, hard durum wheat pasta and other classics. FactoryPlaceHospitalityGroup will also open The Factory Kitchen Las Vegas at The Venetian December 2018.