The Manufactory recently opened at the Row DTLA to much fanfare. Housed within the 40,000 square-foot complex is Alameda Supper Club, a fine dining collaboration between acclaimed pizzaiolo Chris Bianco, Tartine's Chad Robertson and Elisabeth Prueitt and Chef de Cuisine Lee Foden-Clarke. Writing for the LA Times, Bill Addison recently visited to see whether the restaurant delivers on its promise of elevated Cal-Italian dining.
KCRW
