As if there weren't already enough options to whet your appetite between retail therapy sprints at Row DTLA, massive culinary concept The Manufactory is now officially serving shoppers at the luxury lifestyle center. The 40,000-square-foot complex (located at Row's Building 3) is a collaboration between James Beard Foundation Award-winning chefs Elisabeth Prueitt and Chad Robertson of the famed Tartine Bakery out of San Francisco and Chris Bianco of Phoenix-bred Pizzeria Bianco — and its first phase of openings includes the debut of a walk-up window, the Market, Tartine Bianco, and the dinner-only Alameda Supper Club.
The Market's grab-and-go window offers coffee, pastries, sandwiches, and ice cream starting as early as 7:30 a.m. If you're looking to sit down for a quick bite, the card-only Market Bar's menu offers snacks like marinated olives and deviled eggs ($6 to $10), stuffed baby squid and mussels in escabeche ($17), cheese plates served with fruit and bread ($8 to $26), salami with pickled veggies and bread ($8 to $26), and flatbreads ($5.25 for a slice to $28 for a whole). There are also red and white California wines ($5 per inch) and California and Canadian beers served by pint and can ($8).
On the Market's shelves, expect to find the Manufactory's full range of food and ingredients (including coffee beans and soon, even Tartine's own flour that's milled in Washington by Cairnspring Mills) as well as a range of wines, cheese from Neal's Yard Dairy, charcuterie, focaccette sandwiches, pizza-style flatbreads, and more. The space also houses a custom salad bar, and a pickle case, and also offers a curated selection of housewares, cookbooks, dried pastas, Bianco di'Napoli canned tomatoes, and other pre-packaged sundries from small Stateside producers.
As far as Tartine Bianco, the all-day café is now open daily at 8 a.m. and offers a seasonal menu that offers Tartine signatures like smørrebrøds (including avocado and smoked trout) and open-faced sandwiches alongside soups and salads for lunch as well as sharable plates and large meat dishes (like rotisserie chicken, braised pork shoulder, and whole "hot" fish; $28 to $38) for dinner.
Now open is The Bakery, which features large windows to allow passersby to get a glimpse into the carb-making process; and the Coffee Manufactory Roastery, where java junkies can peer into the roasting operation that's run in partnership with plant-based company Califia Farms. Set to open later this year is The Coffee Lab, a space that'll serve as the U.S.' first Specialty Coffee Association Flagship Educational Campus and will offer test roasting, research and development, cupping, equipment for competition training, and more.
Opening in March is the Alameda Supper Club, a culinary collab between Bianco and Robertson. Once open, it'll serve dinner and weekend brunch within its 16-person private dining room, indoor bar, and outdoor patio.
Scroll through the gallery above for a peek inside Tartine Bianco and stay tuned for more photos inside the rest of the space.
Tartine Manufactory at Row DTLA, 757 Alameda St., Suite 160, LA, 90021; open Monday through Thursday and Sunday from 7:30 a.m. to 10 p.m. and Friday and Saturday from 7:30 a.m. to 11 p.m.; (213) 375-3315