REVIEW (w/foodie flix and pix!) Vito's Pizza
- Bon Vivant Jun 26, 2007 04:32 PM
For flix and pix click: http://myculinaryadventures.blogspot.com
A preview of coming attractions:
The top photo is of the Pizza Margherita - essentially their cheese pizza with added fresh tomato and basil.
The bottom photo shows the "Terra Firma" pizza with sausage, pepperoni, bell peppers, onions, and mushrooms (this was originally called "The Works" when Vito's was located on Vermont but my Calabrese friend admitted that they changed the name in order to Westside-ize the pizza when they moved to La Cienega.)
For many months I've been hearing the roaring accolades about Vito's New York style pizza. I haven't been a big pizza eater since my 20s, when I OD'd on pizza, and in my 30s I naively went to Casa Bianca until a bad experience with the wait and, more importantly, the crust, sent me searching for the next great pizza. Naturally, it was time to check out Vito's.
So a gaggle of us foodies met at the 80s inspired mini-mall, whose parking lot was filled with Range Rovers parked in compact spaces, in which Vito's is now domiciled.
The Gallery of Pizza:
A close-up of Vito's Mediterranean Veggie Pie - their most popular pie right now:
Red Carpet Pizzas:
For my tastes, I think that Vito's pies are best eaten with fewer toppings. On the Margarita I thought that the tomato and basil were very distracting and did not really enhance the pizza; once I removed them I was left with a very delicious cheese pizza. And while the vegetables on the Terra Firma were fresh, and plentiful, again I think that I would have liked less toppings since the basic pie is so good. I should mention that I'm in the minority here, perhaps an island unto myself, since my fellow foodies really liked the abundant toppings.
My only critcism of our pizza pies was that the crust was slightly tough. But I found with the calzone that I took home the crust was perfect (I took home a Mio Fratello calzone [mozz, ricotta, parmesan, spinach, fresh tomato, garlic, and meatball] and as I was driving the calzone slid out of the bag on the front seat and onto the floor. The calzone managed to stay in the foil but half the filling oozed out onto the mat. Both calzone and mat were salvaged.) The flying calzone was my favorite dish.
Here's Paulie making mumsy's to-go sausage and pepper sandwich:
846 N. La Cienega Blvd.
Los Angeles, CA 90069
Wow...great pictures! I'm especially pleased to see them cooking the crust with some char. That was my main complaint when I went.
I'm with you on liking their pizza with few toppings, but that's how I like all my pizza in general. The perfect cheese slice is heaven, and Vito's is great for it! I love the pepperoni too. I recognized your waiter by his voice in the videos, he's served me almost ever time I've been and is the nicest ever, I love all the people there!
Very disappointed to see ordinary garden tomato on the Margherita - it should be thin cross-section slices of plum tomato, patted dry and cooked to a rich red. The one I had at Thaitalian had supermarket salad tomato, too, and it made for a very soggy experience.
Couldn't agree more about the Mio Fratello calzone!!! It is the best item on the menu and we have sampled quite a few of them. The pizza is best with no toppings, no argument there. Vito and crew are fantastically nice people from New Jersey...they make us miss the east coast. Our only real complaint is DO NOT get delivery from them. They cannot handle the volume and our pizza arrived cold and took 2 hours to get ! Very disappointing. To fix this problem they offered to buy us lunch, which was very nice but didn't fix my cold, highly anticipated pie.
I agree about the people at Vito's being really nice. We came in late last night right before they closed and the pizza and service were great. I agree about the slices being best with fewer toppings because the crust is very good ( even though my wife gets hers with every vegetable they have). After suffering with Damiano's for years, it's great to have a good pizza place in West Hollywood.