The Factory Kitchen
This modern trattoria might be the newbie in the arts district’s booming restaurant scene, but it’s operated by two seasoned veterans. Chef Angelo Auriana led the kitchen at Valentino for more than a decade; restaurateur Matteo Ferdinandi was a business partner at Celestino Drago. Together they champion the northern Italian fare of their childhoods: silky handkerchief pasta smothered in basil-almond pesto and plump casonsei dumplings sautéed in sage butter. Service is pleasantly old school, and you could lose hours admiring the intricate wine list. For dessert don’t overlook the cannoli with a dab of marmalade.