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Meet DTLA’s Newest Restaurant Obsession: The Manufactory

We’re always on the lookout for great dining spots in Los Angeles, particularly here in DTLA. And right now, one of the buzziest hot spots is The Manufactory, a 40,000 square-feet dining hub with a bakery, market, coffee roastery, and two restaurants. It’s the brainchild of acclaimed chefs Elisabeth Prueitt and Chad Robertson of San Francisco’s iconic Tartine Bakery, and Chris Bianco of Phoenix’s legendary Pizzeria Bianco. The chefs—all James Beard Foundation Award-winners and noted experts in their respective disciplines—have collaborated as a trio to bring the new space to life.

Here’s why we love it:

An über cool location

The Manufactory is part of ROW DTLA, on the edge of the Arts District in Downtown Los Angeles. The thirty-acre district and its historic, industrial 1920s series of buildings has transformed into a walkable destination comprised of 1.5 million square feet of retail, restaurants, and creative office spaces inside six iconic structures. Originally built by the Southern Pacific Railroad in the 1920s as the LA Terminal Market, they’re now home to creative individuals and brands that elevate the culinary, retail, and design communities.

We scream for ice cream (and coffee)

Since late January, The Manufactory’s Ice Cream & Coffee Walk-Up Window has become one of our go-tos for ice cream, pastries, coffee and espresso drinks, pastries, and ice cream. The beans come from the onsiteaa Coffee Manufactory, in partnership with Califia Farms, which uses a 260-pound Probat roaster. The roastery has already made a name for itself in the coffee world. In January, it won a Sprudgie award for Best Packaging Design for its newly re-designed bags and was a runner-up in the notable roaster category.

San Francisco + Phoenix land in LA

San Fran’s Tartine and Phoenix’s Bianco, both beloved dining destinations in their respective homes, have opened a delightful merged outpost here in LA with Tartine Bianco, the first restaurant to open at The Manufactory. The all-day café offers a seasonal menu that will change with what’s prime at the farmers market. Meanwhile, staples we’ve already come to love—like the signature smørrebrod open-faced sandwiches and toasts—showcase the bread that put Tartine on the map in the first place. Other hits: braised pork shoulder, the lamb shank, and a hearty bean stew.

The tapas are tops

At The Market Bar, The Manufactory’s second restaurant, enjoy small plates and Pintxo-style cuisine, plus cheese and charcuterie plates, and flatbreads. Chefs Chris Bianco, Chad Robertson and James Lalonde worked together for the menus here. Beyond the small plates, there’s also soups and salads, along with Tartine pastries, including the famous morning buns and croissants.

And there’s more to come…

Still to open at The Manufactory: The Alameda Supper Club, from Chris Bianco and Chad Robertson, with a 16-person dining room; and Coffee Lab, a collaborative space to showcase all aspects of coffee, from roasting and packaging to cupping, testing, and researching.

Photos by Jakob Layman courtesy of The Manufactory.

Discover More of DTLA

We’re continually inspired by the creative energy of Downtown Los Angeles. For local recommendations—and to hear from the diverse individuals who make DTLA what it is today—head to our Meet You Downtown blog.