Sixth + Mill
- Story / Photos By Paige Petrone
Recently I was able to check out Sixth + Mill Pizzeria and Bar. It’s owned by partners Matteo Ferdinandi and Chef Angelo Auriana who also own and operate The Factory Kitchen and Brera Ristorante which are located on the same block in the trendy Arts District in downtown L.A.
These guys really know Italian food. Although Sixth + Mill is known for more casual dining (compared to Factory and Brera) I thought the fare was really high quality and absolutely delicious. We began with the Tricolore Salad (three bitter greens with cured ricotta and tasty sun dried tomatoes) and Arancini (fried rice balls stuffed with beef, pork, and mozzarella cheese), and then we shared a Margherita pizza. The crust was special — very fresh and with a very homemade taste. When a restaurant has “pizzeria” in its name the pizza had better be top notch. And it did not disappoint!
The winning dish hands down was the Sorrentina (house made Gnocchi!) smothered in delicious Pomodoro sauce and topped with house made burrata cheese. We also had the house made Orecchiette with rapini, anchovy, and aged ricotta. Simply divine. I always save room for dessert and I’m glad I did. They serve a childhood favorite of mine called Zeppoline — basically fried dough smothered in sugar! Delicious. Go!
Sixth + Mill Pizzeria and Bar is located at 1335 E. 6th Street in L.A.