I don’t know what to make of Officine Brera.
I walked over last night, and there are many wonderful things for me personally to say about this place. I don’t think I have ever had more accommodating service at a bar in my life. I don’t know if it’s a goal of theirs, but it’s practically built for assholes like me who like to do work while sipping on cocktails. They let me use a power outlet at the bar, and they have free wi-fi. The bartenders have a gracefulness and class to their service that is often only found in establishments one cannot necessarily just walk into. The atmosphere of the place is very relaxed, and homey, rustic, yet gorgeous and refined. For anyone upset by the LA noise problem in nice restaurants, this is surely a destination spot. I can imagine myself walking from Blacktop down here to work while sipping cocktails or wine frequently.
Although good, I would say that Bestia has better cocktails (but priced $4-6 more). However, I must say, the wine program really seemed on point. Expensive glasses, but well worth it as I ended up with an utterly fascinating Malbec to accompany my food post cocktails.
I ended up ordering two variations on a theme, the cassoulet which is made with a generous portion of goose, and luganega sausage. An interesting rendition of cassoulet that was very heavy on the goose. Goose was somewhat chewy, but flavorful enough. A very rustic, hearty kind of dish, great with the malbec.
https://www.instagram.com/p/BBtTUhzk0NW/?taken-by=compulsiveaesthete
I think ordered the barbera risotto because I felt I had to try at risotto while there. It tasted very much like Italian red beans and rice haha. I don’t know how to evaluate this dish I’m afraid. I would not describe it as particularly creamy per se, it had a remarkable amount of chew and heft to it. According to this site, that is not what one would desire in a great risotto: Perfect Risotto Recipe but there are so many beans, and such an unusual heirloom rice, that I can’t tell what this is supposed to be like. It tasted very hearty, beefy undertones, prominent grains on the nose of the palette, and real funk from the cheese.
https://www.instagram.com/p/BBtTKzJE0NF/?taken-by=compulsiveaesthete
Both dishes were nice the next day for lunch and stored well.
I feel I am not qualified to talk about the food here really. It is reminiscent of how food was prepared in Italy, and there were many Italian-speaking people in the restaurant that seemed to be enjoying the food, but I can certainly see many people being pissed off. Another friend of mine was there coincidentally last night and hated it for being too bland. The flavors in the dishes were not big and bold or intense, but quite subtle, with ingredients speaking for themselves. As far as I can tell, that is very Italian. But it felt almost incredibly rustic (I hate to overuse that word…but it seems apt), as in, the food really feels like something you would be eating in a sort of small village in a remote part of Italy or something. It feels a little strange to eat it in such a beautiful setting as opposed to sitting around a small wooden table in a cramped kitchen with an Italian grandmother ladling the stuff out to you…
I confess, it has left me totally perplexed foodwise.
The previously off-menu charcuterie items are all on the menu now though.
I can see myself returning, but I look forward to hearing from J Gold about the place, and would really like to speak to some Italian’s from Italy about the place.
I think they are aiming at something much more traditional than Bestia, which is around the corner, so perhaps where most diners find themselves will just depend upon what type of Italian dining they wish to have.