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Sep 11, 2007 10:10 PM

VITO'S PIZZA, La Cienega Blvd.

Yesterday, S. O. and I had the best pizza we've had in a long time. We ordered slices of the tomato basil pizza in the case and asked for sauteed onions to be added. Coming out of the oven after the 2nd baking, the thin crust was crispy and a bit charred around the edges, done just right.

I'm not a pizza person, but I really enjoyed it thought I'd let you know.

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  1. New here, eh?

    Worst-kept "secret" on the L.A. board -- with, of course, some dissenters.

    Anyhoo, welcome.

    13 Replies
    1. re: Muskrat

      Vito's is one of those places - in my perspective - where it's not JUST about the good food, but being in the company of the owner and conversing with the owner is part of the experience. If you go to Vito's and just eat the pizza and leave, you've already missed out on 50% of the Vito's experience. My friend and I go to Vito's not just for the pizza, but to chat with Mr. Vito DiDonato himself. The man knows how to tell stories! Especially when he encounters his competitors!

      I was there recently and noted that the experience is similar to - yet another Chowhound fave - SCOOPS ice cream and its proprietor, Tai Kim., In fact, I told Vito about the sensation that is SCOOPS which opened up in "the old neighborhood" 13 months after the first Vito's closed. Vito was instantly curious and wanted to check out SCOOPS for himself. Man, I would LOVE to be there at SCOOPS when Vito visits.

      1. re: Muskrat

        Barbara isn't new here -- though it seems that Vito's certainly has a new fan.

        Vito's Pizza
        846 N La Cienega Blvd, Los Angeles, CA 90069

        1. re: SauceSupreme

          How nice to be remembered. Thanks!

          We had been to Vito's on Vermont not long before it closed and was happy to read on here that the new one opened on La Cienega. This wasn't our 1st visit to La Cienega, but it was the best.

          It's always fun being around New Yorkers to listen to the accents and stories.

        2. re: Muskrat

          Maybe we'll hear about that other hidden gem pizza joint at Melrose and Highland next. ;)

          Vito's is on the list for a visit when I head to the Cedars area for a doctor's visit next time - I'm never in that part of town otherwise, and I'll likely be carrying a bag from Boule with me.

          1. re: Woolsey

            Vito had some interesting things to say about Mozza. Nancy Silverton has even been to Vito's on several occasions. I won't relay what he said, you're gonna have to hear it from Vito himself. :)

            1. re: Normal Garciaparra

              Talking to Vito about how he makes pizza is a treat in and of itself. And yeah, Nancy has visited Vito over the art of pizza making. But then, I think everyone should.

              1. re: Ogawak

                so what did he have to say about nancy?

                just that his is real pizza and hers is not.

                hopefully, someting funny.

                1. re: kevin

                  Let's just say, he knows his pizza is the best around.

                  1. re: Ogawak

                    OK, I like Vito's too, but this cult of personality is getting a little out of control. Before we canonize the man, let's clarify that he has plenty of room for improvement. Most notably, he needs to get his ovens hotter and cook his pizzas longer. He also needs to tend the pizzas more carefully so that they don't dry out and crack, as has been reported on occasion.

                    1. re: a_and_w

                      and what about someone starts making cheese pies with some bufalo mozzarella, some whole milk mozzarella, and sprinkle on some grana pandana afterwards. and top with some fresh snippets of basil on of course a thin crust. i would be more than willing to pay 4 to 5 bucks for a slice like that. nowhere in LA seems to get it right. and vito's only seems a step above lamonica's and it does have a lot of consistency issues.

                      1. re: a_and_w

                        Having waxed poetic about Vito's before on Chowhound, I now have to add to my previous comments. I agree with a and w above. I have had wildly disparate experiences at Vito's. Sometimes the pizza is sublime and the crust chewy, other times the crust is totally dried out and burnt. I will only eat a slice re-heated if I know that the pizza has come out of the oven recently, otherwise it's likely that it's been sitting for hours. I have sent quite a few friends there who have complained to me about Vito's tireless shmoozing of pretty girls and celebrities. Maybe he should get back to what he knows best and tend to the ovens a bit more.

              2. re: Woolsey

                if ya go to boule,
                be sure to get some of their chocolate ice cream/gelato/whateveritis.

                superb flavor and texture.

                1. re: westsidegal

                  Always - if I'm not rushing to get treats and going back to the office, that is. I love Boule's ice cream. It's texture is unique, reminding me of those old hand-cranked machines from my childhood. Great stuff.

            2. I often crave their sausage pizza with jalapenos. Great stuff.

              1. How are Vito's calzones? wifey's been wanting to try em for awhile.

                8 Replies
                1. re: ns1

                  They're great and HUGE (the size on a football) and a bit pricey ($13 a pop, and we're talking a gigantic pop here). IMHO I liked the calzones from Vito's 1.0 back in East Hollywood -- they were smaller, cheaper but the cheese was the star of the show. The calzones at Vito's 2.0 are great, don't get me wrong, but their size sort of diminishes the presence of the cheese.

                  1. re: Normal Garciaparra

                    Sorry ate at Vito's once never again, however Vito was entertaining. I don't know who says the "F" word more Vito or my Old Supervisor.

                    1. re: Skunk2Racer

                      What happened? I really like Vito's, but my husband doesn't think it's that special (that said, he's never eaten in at Vito's -- just carry out). Also, my sister once ate there with me and one of her slices was sort of a mess, total grease bomb to the point that even with folding it the cheese was sliding all over the place (ended up stuck to the paper plate) and the crust became soggy with grease.

                      1. re: Snoopy

                        i just ate a plain slice at vitos yesterday over lunch. it was quite perfect. i didn't even need to blot away grease. my co-worker ate two slices and loved it so much he got some food to go to eat for dinner. as of yesterday, it was awesome.

                        1. re: Clyde

                          I did carry out about 2 weeks ago and it was good.Trying to plan a trip there this weekend.

                          1. re: Clyde

                            Went to Vito's once, was wildly unimpressed and the service was lousy. Didn't post but this comment has motivated me.

                            Pizza is supposed to have grease that drips off when it's folded. East coast pizza, at least. And since everyone was giving love to Vito's for being that style, now I realize why it was just eh to me.

                            The only place I've had that kind of pizza here--and this is a shocker--was at Rosti in Santa Monica. Go figure.

                            1. re: keaton

                              This one particular slice was really, really greasy. Unlike any other slice I've I had there (or seen anyone I've been eating with get).

                        2. re: Skunk2Racer

                          Vito's pizza has good flavor, but every slice I've gotten has been floppy, bordering on soggy. Wish the crust was more firm so that I didn't have to break out a knife and fork. Maybe the oven just isn't hot enough.

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