Yvon Lux

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Sixth+Mill Pizzeria Now Open in Los Angeles

Yvon Lux

sixth+mill pizzeria and barFactoryPlaceHospitalityGroup’s newest concept, is now Downtown Los Angeles’ hottest new pizzeria. The highly-anticipated neighborhood pizzeria and bar is currently open for dinner at 5 p.m., nightly, and will add lunch service starting Tuesday, Sept. 4. Limited reservations are now available via Open Table or by visiting sixthandmill.com and walk-ins are always welcome.

sixth+mill pizzeria and bar is FactoryPlaceHospitalityGroup’s third restaurant, led by Culinary Director and Executive Chef Angelo Auriana and Restaurateur Matteo Ferdinandi. The restaurant reflects Southern Italian comfort food, including Neopolitan-style pizzas, durum wheat pastas, shareable plates, fritters and salads.

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Highlighted dishes include sorrentina, a hearty dish from Campania, is a light potato gnocchi with a bright tomato sauce, topped with burrata cheese. The panzerotti, cauliflower with a rich, savory Parmigiano white sauce and polpette flavorful meatballs served with tomato and mozzarella.

What makes our pizza different:

  • Pizzas are cooked in Mario Acunto’s Neapolitan-style wood-fired oven encased with refractory bricks, allowing a thermal source of heat to provide consistency throughout the baking process.
  • A traditional Italian spiral mixer slow mixes the dough allowing for a better fermentation process that develops a lighter dough and signature flavor.
  • Chef Angelo’s natural yeast mixture
  • A combination of flours creates pizza that is slightly crispy on the outside, soft and tender inside, light and highly digestible.
  • We use Italian-imported ingredients including cheeses, cured meats, and olive oil from the mountainous terrain of Molise, coupled with local produce, enhance the authenticity and freshness of each dish.
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Pizzas are divided into two categories, Pizza Rosse or red pizza and Pizza Bianche white pizza. Highlights from the menu include puttanesca, a traditional Italian favorite without cheese and served with olives, capers, anchovies, garlic, oregano and evoo. While most interpretations of margherita pizza are served with basil, sixth+mill servies the margherita pizza with fior di latte, Apulian olive oil and oregano. The colorful vince is a white pizza with mozzarella, mortadella, pistachio and zucchini flowers.

sixth+mill features an affordable wine list (almost all wines by the bottle are under $50), draft beers offer crisp and refreshing selections from local breweries and beyond. The cocktail list includes theSan Gennaro: Bols Genever, Carpano and a splash of soda and a vibrant red Malafemmena or “bad woman” cocktail, named after the famous Italian song, made with tomato juice, spices and vodka. 

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Ferdinandi and Auriana share the vision of imparting their Italian roots and memories through food and welcoming hospitality. sixth+mill pizzeria and bar will open its second location April 2019 in Las Vegas at Grand Canal Shoppes at The Venetian® in St. Mark’s Square. It will join its sister restaurant The Factory Kitchen Las Vegas—scheduled to open December 2018, also in The Venetian.

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The Downtown Los Angeles Arts District is now open at 1335 East 6th Street. sixth+mill pizzeria and bar offers nightly dinner service, 5 p.m. – 11 p.m. and lunch will be added starting next week on Tuesday, Sept. 4, at which time the hours will be 11 a.m. – 11 p.m., daily.

To make reservations, please visit sixthandmill.com or call (213) 629-3000. To connect with sixth+mill pizzeria and bar, please visit our sixthandmill.com and follow us on Facebook and Instagram.