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New York style pizza in LA?!?

  • c

Sorry if this is an old one, but I've been attempting to chase down an authentic NY style pizza place, hopefully with some seating instead of take-out only.
Thanks a bunch.
-Chris

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  1. m
    Michael Robertson Moore

    If it's thin, crisp crust you seek, go to Abbot's Pizza on Abbot Kinney (around California) in Venice. I don't know of any place in NYC advertising "bagel crust" pizza, but that's their loss. (Let's remember that for every John's in New York there are hundreds of "famous original" swill parlors.)

    10 Replies
    1. re: Michael Robertson Moore

      You call that stuff on Abboy Kinney thin? No. Mulberry Street Pizza is thin. Casa Bianca is thin. Patsy d'Amore's is thin. Abbot's is quite good, but not quite thin.

      1. re: Samo
        m
        Michael Robertson Moore

        For super-thin, go to Broadway Deli.

        If it's crisp enough, thickness isn't an issue.

        Have a nice day.

        1. re: Michael Robertson Moore

          Broadway Deli does have a unique and very thin pizza. The margherita and the mushroom pizzas are very tasty and rather addictive but somehow I think their pizza is in a category all its own which is neither a good thing nor a bad thing, just a thing.

          1. re: Phylloxera

            Vitos',Vitos',VITOS' The most authentic,real,i.e.reminds me of walking down the street and grab a slice joint I know of in this town.J

            1. re: jed

              Ditto Ditto Ditto: VITO'S VITO'S VITO's on Vermont across from LACC, south or Normal Ave.

              1. re: Burger Bot

                Wow, I guess it's true how subjective food & taste really is. I had a pizza from Vito's 2 weeks ago & it was pracitically INEDIBLE. The crust was soggy, the sauce bitter, the cheese flavorless, and the whole pie was quite undercooked. Since it's just a few blocks away, I would LOVE if Vito's were as great as everybody claims...but I think I'm going to stick to the Village Pizza down on Larchmont until something better comes along.

              2. re: jed

                Vito's is truly good NY style pizza, light sauce, not too much cheese, and a thin even crust.

                1. re: Rebecca

                  Vito's is ok, D'Amore is much better. We went to both on the same day recently with a group that was unanimous that D'Amore is far better.

          2. re: Samo

            Chris,
            See what I mean :-D

            1. re: Samo

              Spoken like a true New Yorker - yo, Samo! Actually, even the New York definition of thin varies. All of Samo's examples are thin in the Patsy's (NY), John's, Joe's, Two Boots defintion, while Abbot's Pizza is thin in the style of Stromboli, St. Marks, all of those incarnations of Ray's (good and bad), your run-of-the-mill neighborhood pizza joints. By California (or Chicago) standards, the crust on Abbot's pizza qualifies as thin.

              Now when you're talkin' real New York pizza, two words matter more than anything: coal oven.

          3. Chris,
            Here's a link to a past pizza thread. There appears to be no consensus. Some want thick. Some want thin. Some want white pies. Some say that we can't do it cuz we don't have "the water." Ignore the opinions of Willy the Pizza Eater who apparently is connected to Johnnie's New York Pizza. To uncover more of the inside skinny on topics past and present, go to the homepage and buy (for 15 measly dollars) a sub to ChowNews. Money well spent. Ciao for now.

            Link: http://www.chowhound.com/topics/show/...

            2 Replies
            1. re: mc michael

              I'm from Philly. I think there's a difference in pizza perception, depending on where one grew up. Philly was close to New York Style (thin, but floppy and often oily), but we also had "New England Style" (like Wildflour in Venice) and "Original Crispy Pizza", which was served in lots of small mom & pop luncheonettes. Patsy's Pizza, in the Farmer's Market, is owned by the daughter of Patsy D'Amore (no relation to the places called D'Amore's in the Valley), who, in 1947, brought New York pizza to L.A. There are pictures of him with a young Frank Sinatra up on the wall of their stand. It's on the far east end of the market (I hope they all survive the new mall), and it's of the floppy, greasy variety, and it's my favorite in L.A. That same style is available at the Two Guys from Italy/Stefano's place on the northwest corner of Hollywood Blvd. and Las Palmas St.- the owner/cook is from Brooklyn. Damiano's Mr. Pizza on Fairfax, across from canter's, is also this style, and they're all great- New Yorkers will want to try plain cheese. One of the tricks is not to use too much sauce. The cheese needs to actually get through to the crust to stick to it, so it doesn't slide off onto your chin or lap when you bite in. The proper color is sort-of an orangish-white smear or tiny criss-cross pattern after it's cooked.

              1. re: G

                To keep the cheese from sliding into your lap, try asking for an upside-down pizza next time. See my previous post on this below.

                Link: http://www.chowhound.com/topics/show/...

            2. Not sure exactly what New York style has come to mean, but I'm from Philadelphia, which makes some pretty mean pizza itself. I go for the thinner variety. I agree that the Abbott Kinney joint is really good, but I'd bet on Berri's Pizza on W 3rd over anybody else any day of the week. Yummm.

              1. Try Pizza Buono on Sunset, near downtown. (Sunset and Alvarado, I believe). It's relatively thin crust, cheesy, good sauce -- Mulberry Street is also more New York-like (multiple locations -- i've been to the one on Beverly Dr. in Bev Hills) and delicious traditional pizza.

                Don't you miss the plethora of pizza parlors -- the mediocre ones of which are still better than 90% of the 'za here -- open in NYC at 12 or 1 AM?

                1. Thanks to everyone who took their time to help me in my quest. I greatly appreciate the assistance and I'll post later after my wife and I conduct some recon.
                  Much love,
                  Chris