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joe's pizza (from nyc) in santa monica

does any one know when it's opening?

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  1. Hmm, their website didn't say but you can always try calling or emailing them:

    http://www.joespizza.com/index.html

    1. oh boy oh boy oh boy!

      But, WHEN?

      1. Uhh ... wow! No way, had no idea this was happening. I was just back there for some slices a few months ago. A NY classic, but I prefer to walk a few blocks down and order a fresh Grandma's at Bleecker St. Pizza. Go with a group and order a whole pie. Far better than a reheated slice. That is definitely the single best pizza pie in the world! Admittedly I've never been Italy...

        But I dunno, isn't it supposed to be the city water that makes NY pizza so good? I guess we'll soon find out how well Joe's compares ...

        1 Reply
        1. I read that Joe's Pizza will open "this summer" at the new Santa Monica location. (No specific date). How lucky are we????

          6 Replies
            1. re: whatsfordinner

              It will be on Broadway St. & Ocean Ave. in Santa Monica. CAN'T WAIT!!!

              1. re: whatsfordinner

                111 Broadway, to be exact, which would put it next to the Makai Lounge ...

                http://www.joespizza.com/page9.html

                    1. re: maxzook

                      Yes, I've written to them a few times, with no response...

            2. I wouldn't get too excited -- Joe's in NY is a shadow of it's former self. I frankly prefer the slices I've had out here at Abbott's.

              7 Replies
                1. re: a_and_w

                  I don't know if you mean it's become a shadow of itself within the last 4 years, which is the last time i had a Joe's slice, because back then it was a pretty phenomenal "normal" slice (as opposed to Difara which I would argue is more of a one-off specialty slice). By the way, I didn't even realize there was hype about Joe's... I just popped in for a slice one day about 10 years ago and have loved it ever since (no crowds or any indication it had a following) so this is not bandwagoning in my part.

                  With the relative dearth of even passable NY/NJ style pizza here in LA (exeptions: Vito's, Lamonica's, Village Pizza, Mulberry St., Slice of NY in Seal Beach and one place in Upland I can't seem to remember the name of), I don't know why you would discourage a newcomer, especially those with the taste track record of Joe's. Even a relatively bad pie in NY and NJ tastes better that most of what is served up as "NY pizza" here. Eat any random slice on Hollywood Blvd. for multiple examples of what I describe.

                  Mr Taster
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                  1. re: Mr Taster

                    I'm not sure what you mean by DiFara being a specialty slice, but Joe's has been going steadily downhill for some time:

                    http://www.chowhound.com/topics/201959

                    http://www.chowhound.com/topics/213342

                    http://www.chowhound.com/topics/215267

                    Honestly, as a recent NYC transplant, Angelenos have a strange inferiority complex about their pizza. Obviously, neither Abbott's nor Vito's can compete with the very best back east. But their pizza is still better than 90% of the slices I had in NYC (and CT, and MA).

                    1. re: a_and_w

                      DiFara's is a specialty slice in that nobody else really makes pies like he does.

                      In a land as vast as LA, the scarcity of places where one can really get a decent slice (not heavenly slice, just a decent one) is a real dilemma for many of us east coast transplants.

                      Consider that most people in Los Angeles would have to get in their car and drive for miles before reaching Vito's, Village Pizza, Slice of NY etc. (let's call it a 'B' grade pizza, which is about the top grade you could get in LA) whereas in NYC there are thousands of places (with about 20 between whatever random places you happen to be walking between) that could serve up a halfway-decent B-grade slice, and you would likely pass at least one joint which would serve up an A-grade slice.

                      My only point is that even if Joe's new Santa Monica venture turns out to be a solidly B-grade joint, it will still be one more location in the vast basin of LA where one could get a tasty slice, when compared to the local competition.

                      I for one am certainly interested in the prospect of having more real NY pizza choices in LA and I feel we shouldn't discourage the efforts of more NY Italians setting up shop in LA... because eventually someone will come out here and nail the A-grade slice. Maybe Dom DeMarco will get tired of the snow and want to retire in LA!

                      Bottom line-- we need to encourage more NY Italians to set up shop out here-- particularly those with a long history of pizza making like Joe's. We need their knowledge, their recipes, their spirit, and above all else... their pizza!

                      Mr Taster
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                      1. re: Mr Taster

                        Many of your points are well taken -- I certainly agree that LA could use more and better Italian food at a reasonable price. And I will be among the first to try the new Joe's, my skepticism notwithstanding.

                        Still, your characterization of the NY pizza situation just doesn't jibe with my experience. It simply isn't the case that you can find a great slice anywhere in NYC. 90% of places get the same processed cheese and tomato sauce delivered every morning. I can count on two hands the places I would characterize in the A-B range, and that shrinks to one if we're talking about places that serve slices. The main difference I see is in what you term the "specialty" pizza. And for that, you have to travel in NY, just as you do LA. DiFara is in Midwood, Totonno's in Coney Island, and Patsy's in East Harlem.

                        BTW, much as I'd love to see the DeMarcos set up shop in sunny So Cal (might make his son lighten up) I'm not sure they'd make that other ABC grade, if you catch my drift.

                        PS: Are there ANY coal-fired ovens in So Cal, or are the air quality issues prohibitive?

                  2. re: a_and_w

                    i love abbott's too, but it must be said that abbott's is not ny-style pizza.
                    imho, it is really good california-style pizza that stands on it's own right.

                    1. re: westsidegal

                      I actually agree, westsidegal, though they fancy themselves NY-style. And it is similar in the sense that the crust is nice and crisp. Still, you won't find olive pesto (my favorite Abbott's topping) at most true NY pizza places!