57592 Thu Dec 25 01:37:06 -0800 2003 13 2 Los Angeles Area 0 300715 Opinions? (I suppose I could call them...;) Thu Dec 25 01:37:06 -0800 2003 0 gj 1 300745 As a very picky pizza eater who almost never bothers with it in LA (except for Angeli and cooking at home) and instead wait for NYC trips to indulge pizza cravings, I can half-heartedly endorse Alessi. First off, it's a curious thing that they opened another place, b/c the first Alessi doesn't exactly seem to be packing 'em in but anyway...In sum, the cracker-thin crust is perfectly cooked in forno a legna yet lacks a certain flavor umph. The wonder that results from such a simple delicacy yielding marvelous flavors eludes the pies made from this crust. Could be not enough salt, could be the water, just something stands in the way of greatness. We had the pizza margherita whose tomato sauce was in need of a bit more tang, and good enough but not mozzarella di bufala. We requested prosciutto with arrugula which was kindly granted and made with quality featured ingredients. Service was courteous and efficient. I'll certainly return, because let's face it, the pizza options in this town are slim (AOC occupies the former Vera Pizza), it's a good location, and they've at least got the right equipment. Definite hopes and room for improvement. Thu Dec 25 21:13:16 -0800 2003 300715 0 twin grubber 2 300754 Not looking to debate, but. As a NYC'er (apt in LA, haven't moved in yet), most of the pizza in NYC is lousy. Places that serve by the slice, great 20 years ago, seem to no longer give a "hoot" about quality. As the founders of these small neighborhood places passed away, their heirs became lawyers, dr's, whatever. Anything other than pizza makers. Not an uncommon occurrence. What about Granita and Vito's on N. Vermont? In NYC, Nick's in Forest Hills, Queens makes some of the best pizza in the city. Two Boots, 2 or 3 locations is also good, as is Johns on Bleecker and Grimaldi's in Brooklyn Heights. Enjoy NYC. You won't find a Campanile there. Fri Dec 26 02:10:57 -0800 2003 300745 0 ciao ny 2 300809 Sounds like I should put it on the "get to eventually" list. I'm just tired of having to drive out to Monrovia for Damiano's excellent pizza (ask for extra thin). Which, for some reason, loses a lot of its flavor when I try to reheat it at home. Sat Dec 27 01:35:04 -0800 2003 300745 0 gj 3 300832 Yes. The ONLY way to eat paper thin crust pizza is fresh and immediately from the oven. It doesn't reheat or travel well. It may still taste very good but you'll never be able to revive the delicate, crispy texture of the crust. Sat Dec 27 21:29:43 -0800 2003 300809 0 2chez mike 3 300910 Do you mean Domenico's? Mon Dec 29 13:38:50 -0800 2003 300809 0 Chino Wayne 4 300925 I guess I do. For some reason I can't recall that name, and when I do some seem to think I'm talking about (shudder) Dominos. It's the place with the mural of the pizza guy in the parking lot, family-owned since 1960 or whatever. Serviceably good ravioli and spaghetti as well. Perhaps some kindly earthquake will toss Monrovia a bit closer to LA proper at some future date, thus saving me the long commute. Mon Dec 29 15:58:42 -0800 2003 300910 0 gj 5 300933 That would be Domenico's, which in the Monrovia location, is a bit closer to you than its original location in Duarte. (The Monrovia location used to be a car dealer, hence the row of garage doors in the back of the lot). The original of this family operated establishment, which is depicted on the mural in Monrovia, is still on Washington Boulevard in north east Pasadena. The original and the branches in Old Town Pasadena, Arcadia and Monrovia are owned by the sons of the founder. When the Mrs. and I have a hunger for pizza, it is out of The Wilderness That Is The Inland Empire and on to Domenico's in Monrovia for an extra thin pie. (The only better thin pie I have found has been at D'Amore's in the valley.) The lasagna and fettuchini Alfredo are decent at Domenico's. You might also want to try their "Hoagie", which in fact is thinly sliced beef sauteed on the griddle with onions, peppers and mushrooms, then nestled in a great Italian bun with some cheese (usually mozzarella, but you can ask them to substitute provolone). This is very close to a Philly cheese steak, and killer! Mon Dec 29 17:17:52 -0800 2003 300925 0 Chino Wayne 6 301074 In the process of moving to Pasadena, so I'm looking for good thin crust in the area, too (although I guess I'm not that far from Casa Bianca)...would I be better off going to the one in Monrovia, the one in Old Town Pas, or the one on Washington? Does anybody have the various addresses? Wed Dec 31 02:00:31 -0800 2003 300933 0 Jack Flash 7 301079 I thought the quality in Old Town (this location seems like sort of a semi-sports bar joint) was a cut under the Monrovia Pizza, which has for me supplanted D'Amore's as best in the county. Haven't been to the other Pasadena location. Wed Dec 31 02:54:11 -0800 2003 301074 0 gj 7 301115 When we lived in Pasadena we would go the the Domenico's on Washington (near Altadena Drive). We have been to the Arcadia branch (on Santa Anita, north of Huntginton), but prefer Monrovia (Huntington & Magnolia). Each one uses the same basic recipes, but there are slight variations between venues. When placing your order, always specfiy very, very thin crust. Wed Dec 31 14:29:41 -0800 2003 301074 0 Chino Wayne 7 301122 If you get desparate, the Freschetta Brick Oven pizzas are thin and pretty good for frozen. Be sure it's the Brick Oven though cuz they make others with very thick crusts. Wed Dec 31 15:35:51 -0800 2003 301074 0 mc michael 1 300806 wanna buy a restaurant? Fri Dec 26 23:45:33 -0800 2003 300715 0 rmc 2 300808 Um, no...why do you ask? Sat Dec 27 01:31:53 -0800 2003 300806 0 gj