Florence at heart.
Made in Los Angeles.
Mamie brings the spirit of the Florentine paninoteca to L.A. — house-baked schiacciata, Italian ingredients, and panini made fresh every day.
It starts with
the bread.
At Mamie, the schiacciata isn't just what holds the panino together. It's the reason we started.
Our flour is stone-milled near Florence. Our dough is given time — 72 hours of slow fermentation — before being baked fresh in our kitchen throughout the day.
Then come the ingredients: Italian charcuterie and cheeses, house-made creams, fresh herbs and seasonal local produce.
72 hours.
Then into
the oven.
Great schiacciata can't be rushed. Our dough slowly ferments for 72 hours before it's baked in-house, creating the crisp crust, airy center and unmistakable texture at the heart of every Mamie panino.
From Italy,
with a little L.A.
Flour From Florence
Stone-milled near Florence and selected for the bread at the heart of every Mamie panino.
Italian Charcuterie
Prosciutto di Parma, mortadella and other cured meats sourced from Italian producers.
Italian Cheese
Burrata, gorgonzola, Parmigiano and more, paired with house-made creams and pesto.
Local Produce
Fresh greens, herbs and seasonal vegetables sourced locally and prepared in our kitchen.
Made to be eaten.
Made to be shared.
Come for the panino.
Stay for Mamie.
Mamie was created to feel as good as the food tastes — casual, lively and welcoming.
Watch the schiacciata come out of the oven, see your panino made in front of you, grab a seat and stay awhile.
Whether it's a quick lunch, an afternoon coffee or a table shared with friends, Mamie is meant to be enjoyed without rushing.
From dough to panino.
See what goes into every Mamie — from the first fold of the dough to the last layer of prosciutto.
Come hungry.
Fresh schiacciata. Italian ingredients.
Panini made daily in West Hollywood.