Summary: This week we visit Officine Brera in LA's Arts District. The restaurant is the brainchild of chef Angelo Auriana and restaurateur Matteo Ferdinandi and the menu is focused on the Northern Italian cuisine eaten in Brera, a district in Milan. Jonathan Gold, Pulitzer Prize-winning food writer for the LA Times, recommends the frisceu, the lardo al pepe, the pisarei e fasö, the bassa padana risotto, the cannelloni with braised beef shank and bechamel, and the semifreddo with honey and amarena cherries. For Evan, the risotto alla Milanese with bone marrow is "perfection," and that's not a word she uses lightly when it comes to Italian food. Read Jonathan's LA Times review and get more of his weekly restaurant recommendations on the Good Food blog . Officine Brera 1331 East 6th Street Los Angeles, CA 90021 While you're on our blog, check out Evan's post on the Carbonara-gate scandal that broke out this week. You'll find instructions there for her version of how to make the Roman classic.
