The Manufactory lands at the ROW DTLA project, and has very big plans
Last we checked on all things Tartine in Los Angeles, the plan was to drop a massive outlet of their new Bay Area-based Manufactory concept somewhere in Downtown. Now it seems the location has been solidified as ROW DTLA, the gigantic business-and-pleasure compound near the Arts District that combines office space with retail and a whole host of restaurants. This thing is going to be huge, and it all starts with a prime new joint venture featuring none other than Chris Bianco.
For those not in the know, Bianco is a Phoenix-based James Beard award-winner known for probably being the best pizza maker in America.
This new Tartine Manufactory will be about as ambitious as it gets. Much like their San Francisco original, you can expect an all-around space filled with bread baking, pastry making, coffee pouring, and two separate restaurants. Here’s what we know:
Expect baking. This is Tartine after all, so look for the usual bakery setup by Chad Robertson and Elisabeth Prueitt, both of breads and pastries. There will also be a space for milling grains, with the total across the two something like 10,000 square feet.
Drink coffee. As if there wasn’t enough coffee coming to ROW DTLA, you can also get a cup here thanks to an on-site roastery worked up as a joint venture with Califia Farms. There will also be an on-site lab for more specific projects, but ultimately the while area will be able to turn out around 7 million pounds of roasted beans annually.
A market and a restaurant. Add in another roughly 7,000 square feet of marketplace space, where rotating product lines from various artisanal producers will be present. They will also be making things in house for take-home use, and will offer a casual restaurant with Roman-style pizzas, charcuterie, and cheese that is to be overseen by famous bread lover and pizza whisperer Chris Bianco.
But wait there’s more. Bianco isn’t content to simply sling slices and sell pickles. There will also be a 5,000 square foot indoor-outdoor restaurant, with seating for about 150, under the chef’s control. While the place doesn’t have a certified name yet, expect it to be a more upscale dinner-only option that acts as a modern trattoria. That means a dry aging room for meat, bar space, and lots of Italian flair, as well as room for private dining. This is a collaborative effort, so look for Chad Robertson to have a heavy hand in the trattoria as well.
When all is said and done, the Bill Chait-backed project will feature work from architects House & Robertsons plus Osvaldo Maiozzi, and design help from Seth Boor and Anand Sheth of Boor Bridges Architecture. The place will total nearly 40,000 square feet across two floors, and if all goes well should come online by October of this year.
Meanwhile, the ROW project has already been the announced site of lots of different concepts so far, from a cool kaiseki restaurant named Hayato to Paramount Coffee Project and an outlet of East Coast ocean dwellers Rappahannock Oyster Bar.
746 Terminal St.
Los Angeles, CA
- Tartine Manufactory Opening Giant Bakery and Restaurant in Downtown LA [ELA]
- Eater Elements: Chris Bianco on His Pizza Rosa [ELA]
“Tartine Partners With Chris Bianco on Massive New Projects in Downtown LA.” Eater LA – All. http://la.eater.com/2017/1/6/14194084/tartine-manufactory-chris-bianco-downtown-la-row-dtla.