Best Pizza in Los Angeles (& surrounding)????!!

After living in the east for a bit, I no longer can stomach most of the pizza out here...please help me find a good pizza place to satisfy my hunger for a good PIE!

Willing to drive! :)

[LexiS]

Rainbow Bar & Grill on Sunset.

Killer pizza. Great people watching and ambiance. Have dinner and stay for a stiff drink. At midnight an older attorney/magician dude named "Fig" pulls up in a crazy purple car and sometimes invites patrons to his after parties up in the hills. I wish I was making this up.

Their pizza is amazing (best ever in my opinion), but if you don't like 80s rocker types, dirty jeans, and facial piercings, this place isn't for you.

[LexiS]

Lapizzamaven - I think you had two questions about the Rainbow pizza, but I can't seem to find them. Please reply here, and I will be happy to answer.

[lapizzamaven]

@LexiS...yeah, just wondering where else youve liked pizza, and howd you compare it in terms of style and quality. thoughts?

[LexiS]

I'd say Rainbow pizza is a bit on the heavier/richer side. I liked the sauce and the pepperoni was perfectly crispy. I somewhat like the pizza at Mulberry, but don't think it has as much flavor. Also feel like I have to eat the entire thing to feel full. Baroni's is another favorite of mine, but it is heavy. My husband thinks it's too greasy, but if I'm eating pizza, I want something substantial so I don't need to eat a second dinner.

[Sniffer]

The Capri Italian in Eagle Rock!
They have this new pizza called the Montanara, it;'s unbelievable!

[happybaker]

Is that their new "fried" pizza? Cooked I think in cast iron pans?

How's the crust?!

[andrew_eats]

Pizza Hut deep dish. Get a side of Buffalo wings too, and a bottle of Pepsi. Brings back memories of Ninja Turtles.

Olio and Mother Dough are pretty decent too for Neopolitan.
Gjelina makes nice pizza for lunch.
Mozza and Sotto are pretty good if you feel like a spender.

[hms1952]

Mulberry Street on Ventura Blvd in Encino is delicious, but a little pricey. Ameci's puts out a pretty good pizza. COSTCO, believe it or not, makes a damned good pizza for $9.99 or $1.99 for a HUGE slice.

[ns1]

" COSTCO, believe it or not, makes a damned good pizza for $9.99 or $1.99 for a HUGE slice."

credibility--

It's a great value sure, but damned good pizza it is not.

[westsidegal]

costco's pizza is cheap, and filling.
good pizza? not imho.

[ns1]

I just don't understand how anyone could call Costco pizza "good" pizza. Greasy as hell, toppings completely overwhelm the crust, and the crust is a soggy mess 100% of the time. It's practically a knife and fork affair.

Won't get a bigger slice of pizza for 1.99 though.

[fhp]

Where to go for thin crust Roman style?

[jsaras]

If Roman-style pizza is your thing you can go to PizzaRev in Northridge or Studio City. Their pizzas are Roman-style cracker crust. www.pizzarev.com

[lapizzamaven]

Anyone have more info on this joint, Pizza Rev? checked their web site and it seems like their jumpin on the 800 Degrees approach...build your own pizza, 1000 degree oven? nothing really enticing on their site for me...this build your own "concept" sounds so pathetic to me...what the hell do you do when you go into any pizzeria? order a pie with whatever toppings you want..."brilliant" marketers...

[jsaras]

The "sell" for PizzaRev is the quality you get for the price you pay.

Their dough is made of high-protein flour (Pendleton Power Flour) is pressed very thin and it bakes up quickly in their 700+ degree oven (they don't run their oven at 1000 degrees). Because the crust is relatively easy to work it's a good match with their "Chipotle-like" ordering/assembly line preparation. I like this style of crust and it separates them from all the other pizza places in the area and it's certainly superior to all the national chain pizzas.

The crust doesn't have the complexity of flavor of an artisan sourdough, but that's OK. The crust is cooked perfectly (no "gum line") and their high quality toppings take the leading role which include shredded buffalo mozzarella and sauce made from organic tomatoes (no added citric acid, yuck!). How they manage to make such a nice pizza a this price ($7.45 regardless of what toppings are added) borders on the miraculous.

It's not going to put Pizzeria Mozza or The Luggage Room out of business, but they won't sell you a fully topped pizza for $7.45.

[ns1]

You sure sold me. No reviews for the studio city location on yelp yet, but that's the one I'll be checking out.

[jsaras]

They may not be open yet, but the address is 12103 Ventura Blvd, Studio City, CA 91604. They are located next to the Fedex Store on the corner of Laurel Canyon and Ventura.

[MarkC]

It is good marketing. The one in Northridge is always crowded, but because the pizzas come out so quickly it isn't a problem. The build-your-own concept is a big draw, especially for kids, who at the low price are major customers. As they tell you the first day in business school - don't make yourself into a one man marketing survey.

[ateawrecks]

I'm surprised no one has mentioned The Coop in Palms! THAT is the best pizza I've had in LA

[jgilbert]

Try Petrillo's in San Gabriel (just off the 10 freeway at Valley and San Gabriel Blvd.) Its an old school family owned restaurant. The Petrillos Special without mushrooms is the way to go. Pepperoni, Sausage, Salami, Fresh garlic, Onions and Green peppers. Their sausage and pepperoni are made just for them and thier onions and green peppers are FINELY sliced to give flavor but nor overwhelm. They will do regular or thin crust.

[Sniffer]

Try The Capri in Eagle Rock
Good thin crust
I love the Cuban Pizza

[emenot]

I finally decide to give up looking for the BEST PIZZA IN L.A.!

My solution is to get the combo pizza at Costco, then add the lots of frozen meat balls, pepperonis, some gourmet sausages from Costco's freezers and build it up so thick that I must use knives and forks and imagine I am back in the 80s! I quit...before I forget, what kind of cheese are those on La Barbera's pies?

[BSW6490]

There was a recent post that claimed that a place called Little Toni's in North Hollywood was La Barbaras reincarnate. After a week of obsessing, drove 1/2 hour over the hill. Sat in the front seat of my car and dove in. Not La Barbaras by a long shot. Not horrible but not classic. Speaking of classic, Baronies is still one of the unique great pies in town. Old school, but classic.

[ns1]

I find Little Toni's a half step above Olive Garden.

[linus]

little toni's is far and away the best in that area. makes dino's taste like the microwave stuff at 7-11.

[ns1]

disagree 100%.

I'd much sooner eat a TJ's Tarte d'alsace vs anything little toni's.

I'd actually much rather eat papa johns over little toni's.

(I've only had Dino's once at work and found it much better than LT as well)

[linus]

i was only speaking of little toni's pizza. i haven't had anything else there. i admire your sand in enjoying crusts made from packing material and sauce more redolent of red dye #2 than anything tomato-based, but different strokes for different folks...

[emenot]

La Barbara's! Too bad they extincted...

[kauma]

Interesting post on Huffpo...

http://www.huffingtonpost.com/2011/12...

[lapizzamaven]

Not impressed by the reviewer...Mozza def at the top of the list...Stella Rossa is usually excellent...a couple weeks ago though, I did get a rather gummy dough..hope that was an aberration...Sotto should be on the list...will have to check out a couple of the others.

[kauma]

I wasn't very impressed by the reviewer either; that's why I described the post as "interesting."

Please, Maven...do write more reports about food in the city...your posts are always marvelous!

[echoparkdirt]

Has nobody mentioned Stella Rosa in Santa Monica? Amazing. Just had the special thin crust pepporoni. incredible.

Agree that Eatalian is fine pizza. Other faves -- Casa Bianca sausage well done, Bollini's in Monterey Park, Vito's

-----
Stella Rossa Pizza Bar
2000 Main St, Santa Monica, CA 90405

[Billy77]

http://www.pizzanista.com Pizzanista in Downtown. Kills all the above suggestions

[Sebastiani]

Mozza Pizzeria is GREAT. http://www.pizzeriamozza.com/
Eatalian is also a favorite http://www.eataliancafe.com/

-----
Eatalian Cafe
15500 S. Broadway St., Gardena, CA 90248

[lapizzamaven]

Just got back from Mozza and shared a margherita w/ added sausage...incredible! exploding with flavors! never had a bad one...and a Napolitana: capers, anchovies, bufala mozz...also, great..of course, the crust makes it...its easily the best in LA and in the conversation for best in the nation!

[jamiemica]

Terroni on Beverly Blvd, Gjelina in Venice, or Mozza. Look no further!

-----
Terroni
7605 Beverly Blvd, Los Angeles, CA 90036

Gjelina
1429 Abbot Kinney Blvd, Venice, CA 90291

[pizzaverace]

The Pizze at Terroni and Gjelina is OK, but Mozza ruins their sauce by adding sugar to their SMarzano. YIKEs! Olio makes the most authentic Pizza Verace (aka Napoli style) in LA but they still don't have a VINO license. Plus it's located in a parking garage and is a long schlepp from the beach. Eatalian in Gardena is very northern style cracker crust, plus it's inside of a cavernous warehouse. Of course, I'd eat there weekly IF it was the real thing I grew up on in good ole Napoli!
Please, please, please - will some one open a Pizzeria Napoletana. You would make serious bank and I would be happy to bank roll it - just not up for running it.

-----
Terroni
7605 Beverly Blvd, Los Angeles, CA 90036

Napoli
1815 Hawthorne Blvd, Redondo Beach, CA 90278

Eatalian Cafe
15500 S. Broadway St., Gardena, CA 90248

Gjelina
1429 Abbot Kinney Blvd, Venice, CA 90291

[clintonhillbilly]

9th St. Pizza at 9th and Santee is true NY Pizza (I lived in NYC for 5 years).

[Servorg]

Place link added for 9th Street Pizza

-----
9th Street Pizza
231 E 9th St, Los Angeles, CA 90015

[clintonhillbilly]

Just tried the new Garage Pizza downtown-- it's awesome. Crust is a little crisper than your typical NYC slice but you can still fold it. On 7th between Spring and Main.

[foodworthy]

1. Garage Pizza in Silverlake
I suggest asking for extra sauce on the side to dip your crust because it is amazingly fresh tasting.

2. Dino's in Burbank
I don't know what it is about this place. After eating at Dino's I have a full week of craving ahead of me. I love the crust, the cooking magazines to read while I'm waiting, and, although I've never tried any, their salads look amazing.

3. Folliero's in Highland Park
I found the margarita pizza to be superior to their cheese pizza. Their crust is light and the sauce is similar to Garage in that it's very simple. I can't imagine they add much more to it than salt and a bit of basil.

[apple7blue]

This is certainly not the best pizza in Southern California, but it is the best pizza in Santa Ana: Bari Pizza & Pasta. If anyone knows a better place in Santa Ana, do tell . . .

-----
Bari Pasta & Pizza
1640 E 1st St Ste A, Santa Ana, CA 92701

[tenxtone76]

I've had plenty of huge arguments about this w/ someone. But here goes. It depends. Are you looking for NY style "pies", or are you open? If NY, my first suggestion is Mulberry, over Two Boots, Vitos and Tomato.

If you're open, then there are options, just check this list and Yelp. If I could make a big suggestion, I'm highly looking to go back to the Mission District of SF and eat at Delfina, one of my favorite. And I've made two trips to Italy when I was younger, so I know my Napoli style pizza based on experience. Greater than NY in my opinion. Different, but better texture and flavor contrasts, cleaner, purer.

I'm looking forward to trying Mother Dough near my house in Los Feliz, but I'm a little skeptical of everything being imported and thereby being better. I'm kinda down w/ finding the best local products b/c it's logical, helps locals, saves gas and energy, etc etc. Now... if you can't find it local, I get it.

Try Zelos in Arcadia/Monrovia for something different. Great deep dish.

Oh, and try Mr. Pizza in Ktown for something weird!

-----
Two Boots
1818 W Sunset Blvd, Los Angeles, CA 90026

Napoli
1815 Hawthorne Blvd, Redondo Beach, CA 90278

[SFBez]

Eatalian Cafe in Gardena is the best!!! Cracker thin crust with both authentic and creative toppings. The only place that I will volunteer to go for Pizza in So Cal.

-----
Eatalian Cafe
15500 S. Broadway St., Gardena, CA 90248

[lapizzamaven]

I would add Eatalian Pizza, a spin off by the former pizzaiolo at Eatalian cafe..its on Crenshaw in Gardena....absolutely excellent! thinnish crust, excellent toppings..they use the fresh made cheese from Eatalian Cafe,,,obviously related...well worth the trip for pizza lovers!

-----
Eatalian Cafe
14842 Crenshaw Blvd, Gardena, CA 90249

[Novelli]

Have they really improved since the some-what split?

I went there when it was just launching and they didn't get cleared for their cheese maker yet.
The pasta was good as was the gelato, but the pizza left a bit to be desired. The crust had the flavor of the 409 de-greaser they use to wipe down the stations with LOL.
Let me know.

I'm still hanging on to Pavich's and Bonello's here in Pedro.

[Servorg]

Pavich's closed the old (tiny) store in S. Pedro on Alma and now only have their new, larger joint in RPV

-----
Pavich's Brick Oven Pizza
29701 S Western Ave #103, Rancho Palos Verdes, CA 90275

[AYSConsulting]

So im not going to read all 314 replies and I"m not sure if it was mentioned, but as a NYer who lived out in LA for a while, the best pizza to me was Village Pizzeria on Larchmont. By far and away best regular pizza (as opposed to Pizzeria Mozza fancy brick oven style pizza).

-----
Village Pizzeria
131 N Larchmont Blvd, Los Angeles, CA 90004

Pizzeria Mozza
6602 Melrose Avenue, Los Angeles, CA 90038

[Casseybug]

I second BELLA VISTA in Burbank. Their regular crust is very thick, cooked perfectly, crisp on outside and soft doughy chewy inside, they are very generous with toppings, yes traditional, but so mouth-watering.

PITFIRE on Lankershim and Magnolia has great thin crust, I love the thin potato sliced one..

[ns1]

pitfire is terrible. I'd rather eat CPK. actually no, I lied. I'd rather eat a salad.

[lapizzamaven]

im with ya, ns1...went to the one in Mar Vista..one pie was ok...the other 2 crusts SUCKED! wont be back.

[ns1]

I actually did go back to Pitfire. The pizza was edible, but I'd rather get the non-pizza items. The salads looked really fresh.

[chowchi1]

Pittfire is unremarkable which is being kind -- will not return. As for Bella VIsta, again nothing remarkable -- very average. DId try the Chicago Deep Dish at Oak Fire in Sherman Oaks. The sausage had no flavor as well as the sauce on top of a tasteless crust. -- a try at Chicago style but not. I will say the thin crust pizzas did look good and were very popular with patrons the night I was there.

[epop]

I agree about Pitfire. It looks fine but doesn't have character. No interest in it at all.

[sushigirlie]

I used to live in the same building as a Pitfire. I still only ate there out of desperation. That said, I now live on the same block as Joe's Pizza in SM, and I only eat there out of desperation. I don't get what people see in these places.

[GoodCrystal]

You and I share the same feelings about Joe's...I'm entering Paula Deen's cooking contest and want to submit a flatbread pizza recipe in the sides category. A friend suggested a recipe to me and (except for the crust of course) her pizza reminded me of bootleg Joe's falvor. Blech! I only have a few weeks to submit a recipe and if I'm going to be a Real Women of Philadelphia I need to find something extra special!!

[ns1]

I find Joe's to be good enough but his prices absolutely absurd.

[jsaras]

We went to Oak Fire Pizzeria & Pub for dinner. The pizza, though not conventional, was truly outstanding. I don't care about the NY authenticity as much as just how good the pizza is on its own merits. We had a pepperoni and GREEN olive pizza (the 'magic' ingredient for a touch more saltiness). The crust was similar to the pizzas at Sharkey's Mexican Restaurant, but not a tortilla. It has a buttery flavor to it. The rest of the ingredients were fresh and top notch in every respect. The pepperoni was tasty and the cheese wasn't greasy, which means it's not processed junk. This pizza is definitely as good as (though quite different) Mulberry St., Barone's, Casa Bianca,Ciao Christina, Pizza Antica or any other place you care to mention here in SoCal. As a side note, the chopped Italian salad (with small salami cubes) had the yummiest dressing I've had in a long time. We preferred it to the chopped salad at Ciao Christina, and that's high praise!

-----
Oak Fire Pizzeria & Pub
13359 Ventura Blvd, Los Angeles, CA 91423

[echoparkdirt]

My father and bro-in-law went to Oak Fire on La Cienega. They thought it was amazing, better even than Vito's which they also adore.

[Fikismom]

We were at Oakfire last night..my pizza was just OK, I'm sorry to say. Had high hopes, too! But the sauce was nothing special, the crust was similar to but not as tasty as, the crispy goodness that is Little Dom's, and the toppings were also just so so. Clearly fresh, good quality, etc., etc., but much better options abound. Our group all agreed we'd rather drive the extra few minutes to PitFire. Also worth a mention, the flatbreads at Westside Tavern. Very tasty!!!

-----
Little Dom's
2128 Hillhurst Ave, Los Angeles, CA 90027

Westside Tavern
10850 W Pico Blvd, Los Angeles, CA

[echoparkdirt]

Wow! I would settle this lil dispute, but i'm going thru a low-carb phase. kebobs anyone?

[herculesmulligan]

This issue is now solved: Sotto, which just opened on Pico near Century City. One of the best Neopolitan style pizzas that I have had in the United States, and I have been to all of the best. It ranks WITH the best.

[apple7blue]

I wouldn't say its solved. Not an issue with Sotto . . . I went to Bollini's Pizzeria and it was great.

[echoparkdirt]

Bollini's is my favorite! Amazing!

[epop]

any other reviews of Sotto? I'm curious.

[epop]

oh just saw that J Gold reviewed, though saying little about the pizza:

And the pizza? Not quite sublime yet — maybe the oven needs a few months to break in. But the thick slices of guanciale that pave the pizza with fennel pollen and ricotta pack a sublimely piggy wallop.

[Ciao Bob]

I think Sotto's pizza is excellent.
I like it more than P. Mozza, but I am not the biggest PM fan.

[Louisiana Mouth]

this pizza at Sotto was excellent - Guanciale {house-cured pork cheek, ricotta, scallions, fennel pollen}. it's thin and lacey but has more flavor than bacon - delish!

[cutop]

Abbots Pizza
They use bagel dough in their crust!
Link: http://www.abbotspizzaco.com/

[lapizzamaven]

OK, pizza lovers...Ive mentioned a couple of fantastic pizzerias in the last few weeks and nobody has commented...If you want great pizza...go down to Gardena and order a regular pie to taste the perfection of simplicity and one with a topping or two and if theres room try one of the tasty sweets for dessert at 146th street and Crenshaw ...Eatalian Pizza...A spin off of Eatalian Cafe, its an incredible contender for best pizza in the LA area. Also, at the new joint on Main St in Santa Monica, 31Ten, where the pizzaiolo is turning out killer Cal-Neapolitan style pizzas...Its a steal at Happy Hour, pies are between $6-$8....besides Mozza and Antica, these are the best pies around...Olio in West Hollywood is up there too...the pizza scene is slowly improving!

-----
Main St Cafe
450 Main St, El Segundo, CA 90245

Eatalian Cafe
14842 Crenshaw Blvd, Gardena, CA 90249

[Peripatetic]

Is the pizza at the original location of Eatalia equally as good?

[lapizzamaven]

Havent been to the original location which is now on Broadway, not far away...

[apple7blue]

I have been to the original--from my understanding it's always been on Broadway. I stopped there to do business in the area--this was before the LA Times reviewed it. The owner was moving equipment there from Italy. Anyway, the food there is excellent.

[apple7blue]

How big are are $6-$8 Happy Hour pies at 31Ten? And can you take them to go?

[lapizzamaven]

Taking them to go doesnt seem like a "Happy Hour" special...but who knows...I think its a 14" pie...I ate one myself but i was hungry and lack control when it comes to great pizza.

[apple7blue]

Don't try to excuse a healhy appetite--celebrate it! Especially pizza!!!

[lapizzamaven]

OK, I even ordered a second pie with deliciously sweet carmelized brussels sprouts and other tasty treats but still, for a normal person at a normal Happy Hour,

[Briggs]

Folliero's (ask for thin or extra thin crust).

-----
Folliero Pizza & Italian Food
5566 N Figueroa St, Los Angeles, CA 90042

[Jerome]

Looking forward to trying OLIO near Cedars. Woodfired pizza ovens, always an asset.
anyone tried it yet?

[Servorg]

http://chowhound.chow.com/topics/7412...

[Fats Burgundy]

Surprised at the lack of love for Masa in Echo Park?

Anyone been to "Olio Pizzeria"? I think it just opened over on 3rd and Crescent Heights. I'm planning to check it out this week.

-----
Masa Restaurant
2063 E Colorado Blvd, Pasadena, CA 91107

[maxzook]

Linked to the wrong Masa ...

-----
Masa of Echo Park
1800 W Sunset Blvd, Los Angeles, CA 90026

[sushigirlie]

Zelo's is number 1. After that it's hard to say. Tomato Pie is darn delicious. Mozza's pizza is well crafted but pretentious and dull.

[epop]

I'm confused about how a pizza can be described as pretentious. Or dull, for that matter.
Expensive? Not worth the hype?

[sushigirlie]

Mozza's replaces a comforting cheese and oil base and simple toppings with "gourmet" (and I would say pretentious) ingredients. This makes for a dull and unsatisfying pizza. Perhaps the root of the problem is that the crispy crust, which is excellent by itself, can't support a full-bodied pizza. Gjelina's pizza suffers from the same problem.

-----
Gjelina
1429 Abbot Kinney Blvd., Venice, CA 90291, USA

[epop]

You use unusual adjectives when it comes to describing food. What is a non-comforting cheese? I don't understand.

Their ingredients are all top-quality. Since when are tomatoes and basil and real mozzarella dull? Or pretentious? Or a homemade fennel sausage? I would agree with you if you said that about a caviar pizza with foie gras and truffle oil. But I don't see how this makes sense. Maybe you just don't like the dryer pizzas, like Gjelina and Mozza.

-----
Gjelina
1429 Abbot Kinney Blvd., Venice, CA 90291, USA

[sushigirlie]

They replace the cheese and oil with stuff like pickled white anchovies. I'm sure they're the best of Sardinia, but they don't make a pizza delightful.

Real Mozzarella doesn't make great pizza. It doesn't merge with the crust; instead, it ends up in gloopy flat balls. That's why you don't see a whole lot of Neapolitan pizza outside of Naples. I'm not saying it's bad, but it can't be great.

[epop]

The anchovy pizza a classic. It is far from pretentious and dull, as you originally suggested. It is toppings based on a peasant's palate (which is pizza at its roots). Delight is a personal feeling and I have been way delighted by perfect anchovy pizzas. I can't say the same for most pizzas served in this country. Bread with glop.

The reason real mozzarella isn't used by most places is that it is expensive to make. This is from the country that makes fake sugar to serve the citizens.

I suggest examining your use of adjectives.

[sushigirlie]

There's no reason to be so defensive about this trendy, amply hyped restaurant. Indeed, Pizzeria Mozza is the best place in town for people who like cheeseless pizzas with pickled anchovies.

-----
Pizzeria Mozza
641 N. Highland Avenue, Los Angeles, CA 90036

[epop]

I'll grant you those descriptions of the restaurant. I didn't see how it applied to the pizza, though I'm not sure it is the best place for the anchovy pizza.

[jsaras]

Fresh mozzarellas (low-moisture and some buffalo) cooked at the right temperature (minimum 600 degrees F, even better above 800 deg) is incredible on pizza. The best places back east that have coal-fired ovens can cook a pie in 2-3 minutes in ovens that operate near 1000 degrees. In spite of the high temperature, the cheese will not burn your mouth because there's no oil/grease like there is in processed cheese products. Once you've had it prepared correctly you'll really appreciate it.

[bulavinaka]

I'm guessing it's also a fundamental difference in opinion as to what one person sees as to what makes up his or her vision of what a pizza should be - but one's personal preference doesn't become law. To me, it's just a different style. Because I didn't grow up being force-fed a pedigree in Naples or anywhere else, I feel I can appreciate any style of pizza for what it is, and I'm not knocking Neapolitan or any other style of pizza. It just seems that so many folks are so quick to crap on someone else's favorite pizza or style of pizza. Folks scoff, damn and rain all over Abbot's because of the bagel crust, yadayada whatever, but if their salad pizza works for me, arrest me. Making imposing statements about what should or shouldn't be relative to one's taste versus a particular style is pretty bold in my eyes.

[apple7blue]

I agree with bulavinaka (I also love the salad pizza--as disgusting as it sounds)--and I think also sushiegirl is kinda right about taste preferences--from what I understood she said. Then again most pizzerias in this country are like Domino's and disgusting chains.

[The Chowhound Team]

We moved a bunch of interesting comments about Neapolitan Pizza over to our General Topics board: http://chowhound.chow.com/topics/783534

[Servorg]

Pretentious or Creative? An excellent crust that can't "support" a "full-bodied" pizza. I'm not sure what that means but it sounds very "creative" to me...

[sushigirlie]

Let me tell you about what I think is a great pizza: Zelo's spinach pesto special. The rich spinach and basil pesto oozes with extra virgin olive oil, and this is on top of ample mozzarella and fontina cheese that adhere to the crust. And the crust: it's a grainy, hearty cornmeal crust with the backbone to support all those yummy toppings. This pizza absolutely destroys everything that Mozza offers.

[Servorg]

"The rich spinach and basil pesto oozes with extra virgin olive oil, and this is on top of ample mozzarella and fontina cheese that adhere to the crust."

An attempt to overcome the dryness inherent in cornmeal crust pizza is reflected in the amount of oil used in that combo. I don't think it's completely successful in that the crust is still somewhat on the dry side and the amount of oil/greasiness can be off putting to some. Also I don't think there is anyway to directly compare Mozza pie's to Zelo's. Two completely different beasts.

[will47]

I think Mozza's topping combinations are mostly harmonious, and they don't tend to over-top their pizzas IMHO. And besides, two of their first options are classic - marinara (the tomato sauce with oregano) or margherita. Luggage Room (part of La Grande Orange in Pasadena), which I think does have fairly good crust, does have some topping combinations that seem a little on the awkward side. I get what you're saying here, but I don't necessarily agree that Mozza is guilty of it.

True, it wasn't a freshly made pie, and it was their cheeseless one, but my one experience at Zelo's (a while back) was *far* from pleasant. And, as others have said, whether you like the style (or execution) or not, it's kind of in a category of its own.

-----
La Grande Orange Cafe
260 S Raymond Ave, Pasadena, CA 91105

[Fats Burgundy]

For deep dish I love Masa in Echo Park, probably because I also love garlic...

NY Pizza - Although I've never been to NY I thought Rock n' Roll pizza is good but I find the flavors to be a little flat.

Best new pizza I've had is cooked by a guy at the Chatsworth farmers market on Sat. mornings (Devonshire/ Winnetka). Cooked on a grill the Margherita pizza was prob the best I've had in terms of sauce and dough. Very unique.

-----
Masa Restaurant
2063 E Colorado Blvd, Pasadena, CA 91107

[Paolorichard]

PIZZERIA ORTICA/ COSTA MESA
MOZZA/ LA

[Ernie]

The original Pavich's Brick Oven Pizzeria in San Pedro for their sausage and mushroom pizza

-----
Pavich's Brick Oven Pizzeria
2311 S Alma St, San Pedro, CA 90731

[Mack Kobbra]

If u like NY style, Tomato Pie (in Silverlake and WeHo) and Mulberry St. (In Beverly Hills and Encino) are almost identical tasting and, I think, excellent NY style pizza. Nicky D's is good but kinda hit and miss. Casa Bianca is incredibly overrated and I don't like the cheese- too gooey and stays gooey even cold and the sauce has no flavor. And wtf canned mushrooms? I like the Capri in Highland Park better. Mazzarino's (haven't been in a while) good but nothing spectacular. Joe Peep's is just a ton of cheese, not my thing. Pizza Buona is good flavor if u like thicker crust but I agree the topping under the cheese thing is not my favorite approach as their pizza tends to be a bit soggy. Hard Times, Palermo,Barone's, Raffalo's, Michelangelo's, Crispy Crust (hate the cheese), Ruddeliss, are all decent but forgettable. Thin crust So Cal style I like Little Toni's in North Hollywood best, greasy but good- something about the peperoni is a little different, has a unique and delicious taste. Also recommend the original Petrini's in Santa Barbara, another uniquely delicious, garlicy thin crust pizza that tastes like no one else.

-----
Pizza Buona
2100 W Sunset Blvd, Los Angeles, CA 90026

Little Toni's
4745 Lankershim Blvd, North Hollywood, CA 91602

[echoparkdirt]

Found Tomato Pie insipid. Nicky Ds is certainly not the best pizza in LA. Casa Bianca has a fine sausage pizza.

Just went to Vito's and found it wonderful.

[ns1]

what didn't you like about TP? They overtook Vito's as my #1 spot.

[echoparkdirt]

i don't have much to say about TP except that i found it bad, weak sauce, uninspiring crust, etc. actually i found Nicky D on a good nite to be much better than TP. Still, I think Vito's is extremely good -- indeed, it's the one pizza place that my pizza-loving out-of-town family liked in LA.

[ns1]

I find Nicky D's not even close to the same league as TP. Way greasier.

YMMY :)

[ns1]

Dropped by Joe's again, first time since they've opened. Thought the slice was pretty good, very NY style - super thin. Good cheese/sauce, the crust was a bit on the crackery/crunchy side, which is good if you like that type of crust (my gf does, I prefer it slightly less crunchy).

Only complaint was it was a bit pricey (3.50 for a slice of pepperoni), but I guess they gotta pay that Santa Monica rent. Good pizza if you're in the area, but Vito's & Tomato Pie are still my favorite.

[alphamale]

I like La Parrolacia (sp?) on Broadway in Long Beach. They have a wood oven and make the pies thin with appropriate char.

[maxzook]

One r.

-----
La Parolaccia Osteria
2945 E Broadway, Long Beach, CA 90803

[NY2LA99]

MULBERRY STREET HANDS DOWN!!!!!

[foodiemahoodie]

Good grief but this is an old thread. There are a lot of new restaurants, new pizzas that have popped up since 2004. I like Mulberry, but the best pizza? A very good New York style pizza, but I think it's been superseded by quite a few other places including Pitfire. Going up another notch - Mozza and Gjelina to name two.

-----
Gjelina
1429 Abbot Kinney Blvd., Venice, CA 90291, USA

[Servorg]

This is actually a "generational" thread, which I find really interesting in terms of reading about the development of pizza over the years. I am sure there as many, if not more posts from 2010 as there are from 2004 (and 2006, 07, 08 and 09 for good measure).

When Vito's reopened in it's new location on La Cienega it was a revelation and then Joe's from NY opened in Santa Monica and then Mozza really kicked the discussion up to a new level of heated chow chat. I wonder what's coming next in the LA Pizza Wars? lol

[Mr Taster]

Is that a pig a see, soaring outside my office window? We are in total agreement, Servorg! I too love revisiting these generational threads.

Mr Taster

[Servorg]

They may be serving up Icees in Hell right this minute. Hey, if this were a hot dog thread then a flying pig would be expected. Maybe that was a UFO from the Pizzaranium Galaxy doing a fly by? Rare, but every eon or so it is bound to occur. ;-D>

[AlejandraMax]

agreed, Gjelina for sure!
I also recently tried Lucifer's... shocked to find it was pretty damned good (don't let the cheesy decor deter you).
wouldn't say it's THE best, but the 'flatbreads' at ATX in Atwater are definitely worth trying.

[dpf]

No one has mentioned BELLA VISTA RESTAURANT on Magnolia in Burbank or LITTLE TONI's on the corner of Vineland and Lankershim. Both have some of the best pizza in the valley by far.

BELLA VISTA
3116 West Magnolia Boulevard
Burbank, CA 91505-3045
[phone]

[srasaviola]

Palermo's would have to be my fave -- but I'd highly suggest Two Boots (in EP) for something a bit more on the innovative side and Masa (also in EP) HANDS DOWN for their Chicago deep dish. (They have some really good thin crust options as well.) Brace yourself, it takes 40 minutes to bake but IT'S. SO. WORTH. IT. ALSO: Eat anything with giardiniera on the menu -- it's like a spicy banana pepper but kind of looks like celery when diced -- it a nice, zesty surprise in their Elysian Park pizza (and Chicago Combo Panini) without being too overpowering.

-----
Two Boots
1818 W Sunset Blvd, Los Angeles, CA 90026

[happybaker]

Palermos is surprisingly good. Not as elegant as Antica, but my Brooklyn dad would approve, especially the plain cheese.

[LogansDad]

I've got to add in here Mamma's Brick Oven Pizza in South Pasadena. Discovered it a year or so ago. Fantastic!
http://www.mammasbrickoven.com/

-----
Mamma's Brick Oven Pizza
710 S Fair Oaks Ave, South Pasadena, CA 91105, USA

[8Gr8N8]

Too right! Mamma's is amazing!

[calabasas_trafalgar]

Don't know if these have been mentioned:

Taste Chicago in Burbank- the do a reasonable impersonation of Gino's East

Two Sal's Pizza in Pico Rivera - just the juciest and most flavorful pie I've ever eaten.

[Jelly71]

i really wanted to try the pizza at Taste Chicago. but the $27 price tag for one deep dish? no pizza could be that good.

[Baron]

Antica in the Marina serves great authentic thin crusted beauties. Their home made pastas are worth having as well. Prices are fair, room is interesting (not to crazy about the tables and chairs) but they do have a nice patio, service is good and the prices are very fair for the quality of the food. I
http://www.anticapizzeria.net

[westsidegal]

completely concur with you, baron, on the antica pizza recommendation.

[echoparkdirt]

westsidegal i am impressed with your westside acumen.

indeed, antica is the only pizza worth anything on the West Side. That I've been to. Too bad everything else is mediocre, yes? and the atmosphere stinks. hate huge malls. but its the best/only choice west of the 405.

[epop]

I don't like malls but once I'm in Antica I have no idea where I am. I enjoy it there immensely.

[westsidegal]

i much prefer their pizza to their pastas.
i also like their roast vegetables.

also, it should be mentioned that their cappuccinos are terrific.

[epop]

Agreed. Plus the salads are great.

[lapizzamaven]

Been eating pizzas and the gorgonzola salad at Antica for more than 10 years. Last nite again, a great pie, the Calabrese with spicy salami. Fantastic!

[epop]

I haven't had their calabrese but also almost went last night. I order that gorgonzola salad too, every time.

[happybaker]

LOVE Antica. I used to work by there and did not realize how spoiled I was, being able to order from there!

[maxzook]

Good decision -- Taste Chicago pizza isn't worth it.

[ns1]

It's been a few years since I've visited this thread, but I must say my absolutely #1 slice in LA right now is the Grandma from Tomato Pie.

Seriously I could eat it for DAYS

[Fikismom]

Chiming in very late with a vote for two places in the valley...Fab's, on Van Nuys, and Vitello's Express at the corner of Woodman and Ventura. Fab's pizza is, for some reason, just crave-ably delicious. I think it may be the cheese, or the slightly sourdough-y perfectly in between thick and thin crust, but man, it's good! Vitello's tastes really fresh and the sauce is yummy!

[maxzook]

Vitello's Express is the same pizza served at the Tujunga Village restaurant of the same name. It is good pizza even if the place is best renowned for where Robert Blake had a very bad evening with his wife ;P

-----
Vitello's Restaurant
4349 Tujunga Ave, Studio City, CA 91604

Vitello's Express
13702 Ventura Blvd, Sherman Oaks, CA 91423

[justanotherpenguin]

i think her evening was worse. regardless, i don't care for their pizza.

[ns1]

went to NYC, ate at some pizza joints recommended/favored by locals.

Came back to LA, went to tomato pie.

Verdict?

tomato pie > local NYC pizza joints

[Peripatetic]

Not to get too OT here, but what were the recommended joints?

BTW, I do like Tomato Pie, and had plenty of worse pizza in the 10 year I lived in NYC.

[sfchick]

Vito's on La Cienega near Santa Monica Blvd.

[parker394]

Patrillo's in Glendora has some very good pizza, best around these parts for sure!

[loreeLB]

Personally in the valley, I love LOVE Barone's, it's now on Oxnard & Woodman where the old german place used to be, they used to be on Ventura. They have rectangle pizza that is cut into squarish slices. Even if you just order the Pepperoni, YUM!!!! Crispy crust, meaty pepperoni. Sooo good. Their house salad is really good too with the addition of a scallion and pepperoncinis and their creamy cheesy chunky dressing. Gotta go there now! LOL

[GK in SO]

I recommend of Lido Pizza in Van Nuys. Perfect tasty, chewy, slightly charred crust, really bursting-with-tomato-flavor sauce, lots of real cheese, and very generous w/the toppings. Our standard is pepperoni, but have also tried their Canadian bacon and others as well.

IIRC, they've been around for over 40 years now...that says something about their food! They also have pastas, which I've never tried...too hooked on their pizza!

[Thor123]

Could not agree more. Barone's is a LA classic. Almost as good as the long gone La Barbaras - which was beyond compare.

[bulavinaka]

Hasn't Barone's bewn around since the 40's?

[Thor123]

1945

[choctastic]

Since this thread says LA and surroundings, I'll say that in OC, the best I've had so far is at Pizza e Vino, in Rancho Santa Margarita of all places. Very good.

[mvsevm]

VITO'S PIZZA. THE BEST. ON LACIENEGA/ BETWEEN S.MONICA AND MELROSE.
TRY THE GARIBALDI - MEATBALL + JALAPENO. THE BEST AND TASTIEST COMBO. AND THE CHEESE SLICE IS SCRUMPTIOUS.

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

[mmjgam]

Pizzeria Mozza

-----
Pizzeria Mozza
641 N. Highland Avenue, Los Angeles, CA 90036

[annapurna7]

Has Pavich's Brick Oven Pizzeria been mentioned yet? It's my favorite place to get pizza right now. I love the Croatian pizza.

[tenxtone76]

Those looking for some NY style might find a slight stop of their whining at Vito's, Mulberry St, and Two Boots. Now, for something different, try Zelo Pizzeria in Arcadia. A deep dish experience. The white pizza at Bottega Louie is solid, but for me, white pizza isn't much a representation of pizza, as it is cheesebread.

-----
Zelo Pizzeria
328 E Foothill Blvd, Arcadia, CA 91006

Bottega Louie
700 S Grand Ave, Los Angeles, CA 90017

Two Boots
1818 W Sunset Blvd, Los Angeles, CA 90026

[a_and_w]

Two Boots isn't NY-style pizza.

-----
Two Boots
1818 W Sunset Blvd, Los Angeles, CA 90026

[DrBruin]

It is, however, a chain that started in NYC.

[a_and_w]

Don't get me wrong -- I enjoyed many a slice of Tony Clifton at the West Village location. But tenxtone said it was "NY style," which it emphatically is not.

[Bajadenny]

Pizza Cucina in La Crescenta - Choose the San Francisco for a perfect blend of bacon and spinach.

[winstars]

Wow, So I finally join "THE PIZZA WARS" Hey Uber, I went to Vito's the other day and i have to say was not impressed. Very flat and thin, the crust was hardly thicker (higher???) than the actual slice and I am not talking like I want thick crust just something ya know. The sauce- cheese was OK but the worst thing was that is was undercooked in general. I do not want it burned to a crisp I don't even need or want brown edges in a big way, I just want the thing cooked... All the pies that were 'under glass' there looked the same way. You really can't have them put it in the oven longer to get it the way I am used to it, it will sort of burn in in there alone, not surrounded by it's brother and sister slices. It must be done when it is cooked initially. In NYC you find this at lunch time even in the best spots when it's busy, they are pumping out the pies... It might get busy at Vito's but I don't know... Maybe I will try it again, I am working in the 'hood all this week....

[jfdoug]

the best pizza in town by far in Pizza Mozza on Melrose and Highland.. worth the wait.

[a213b]

Now you don't even have to wait, and can either pick it up or have it delivered. I stopped by last night (called the order in at 9) and my Bianca was ready when I rolled in, along with the Budino and the Fresca I had ordered too.

Got it home, popped it in the oven at 350 for 6 minutes to reheat, and it was outstanding! And don't even get me started on the Budino ... so delicious!

[pinkspexx]

Oh that budino... I don't even have that much of a sweet tooth but I would hook an IV of that stuff straight into my bloodstream if I could. Pizza's great too (heh)

[a213b]

Yeah it's great, isn't it! I was at MILK last night and tried their version, and while good it pales in comparison to Mozza's. But I can never pass up a chance to grab MILK's Blue Velvet cake, so I grabbed a slice of that too.

[bruinike]

Best pizza is at PIZZERIA MOZZA but for a neighborhood by the slice place TOMATO PIE.

[aventinus]

I second these.

[aventinus]

For me, the answer is Zelo by a landslide. Possibly my favorite restaurant around.

[BSW6490]

Baroni in the Valley is the best. For something different and fun order the smoked salmon or duck saussage pizza to go from Spago in BH.

[nile272]

I can only speak for the east and north east side, but Tarantino's in pasadena on green street 1 block west of lake is the greatest pizza Ive had in los angeles. I tried casa bianca and wasnt all that impressed. I found the bread to have very little taste.

[selfportrait93]

Alphafemale, after 5 years of reading through this topic, have you tried the recs of CHers? If so, which do you think is the best?

[ohdaylay]

Try Victoria on Valley Blvd. in Alhambra. It's near the corner of Fremont. You can get to it off the 10 freeway. I haven't seen this on many lists, but being a Alhambra homeboy, I can vouch for its quality. My in laws, from India, love the place. Little known fact, Indians love pizza and know where to get the good stuff. Petrillo's Pizza Restaurant on Valley in San Gabriel is pretty nice as well. The pizza is worth making the trip, but it's the ravioli that brings me back every time. They plate it with a simple marinara that is mild enough to let the filling star. I can just imagine a crew of little old Italian grandmothers in the back making them by hand.

[A5 KOBE]

Pizzeria Mozza has the best margherita pizza.

I have been to the east coast and let me tell you, the margherita comes pretty darn close in comparison.

OH btw, its on the corner of HIGHLAND and MELROSE.

[feedthebelly]

for top flight pizza..mozza is incredible.

for very good neighborhood pizza...try villa pizza on sepulveda and washington. very scrumptious and filling.

[Harveycan]

Mom's Brick Oven on Fair Oaks in South Pasadena also makes a GREAT margherita pizza.

[beopenguin]

I gotta throwdown on this one.
Both were finally mentioned, but it took a long time.

My favs are
Joe Peep's in North Hollywood
Caioti in Studio City

[ElJeffe]

I finally tried Joe Peep's the other day. Can we please formally have it removed from good pizza conversation? The crust was a joke and the sausage worse than most frozen pizzas. It's certainly not authentic NY style and I'd argue its barely pizza.

Sorry for the harsh words but I allow plenty of flexibility for what is 'pizza' (flatbreads, Mozza, NY style, cracker crust bistro, California) but its got to taste good.

[thegingerbreadgirl]

I'm in total agreement - Joe Peeps is overrated. The crust is doughy and thick... nothing like NYC (from this former Upper East Sider).

I'm a fan of Robbie Mac's on Ventura/Van Nuys Blvd. Nice crisp crust with cornmeal dusting.

[a213b]

I will also co-sign this. Joe Peeps is a joke. It's the equivalent of Original Ray's in NYC (also HUGELY overrated).

[brutusln]

Thank God. I'm not crazy.

[Harveycan]

I used to go to Joe Peep's a lot in the 90's and it was pretty good, but my complaint was the heavy-handed, automatic use of black pepper as a MAJOR ingredient in their pies. I always made a point of ordering it without black pepper. Maybe it has gone downhill in the last decade, though.....

[Midwestkid]

LaMonica's. Well done.

End of story.

[GK in SO]

Lido Pizza on Victory in Van Nuys. Good ol' fashioned pizza, nice perfectly cooked, not thick not thin crust, really tasty sauce and generous on the toppings.

Related to Chi Chi's, it's been in business since the '60's (or '70's, one of the two I believe). I don't know about you, but since the restaurant business is the one with the most failures, a place that's been around that long MUST be good. And, Lido is.

[ceviche]

actually pizzerias tend to be around for a long time pretty regularly b/c they have extremely good profit margins. take about $1 worth of ingredients, bake for a few minutes, and voila! $15 pizza pie!!! mama mia!

[GK in SO]

I find that hard to believe...if you put out a crappy product, that means no customers. No matter how high the profit margin, that means you're out of business, ciao!

Trust me on that, I'm an accountant!

Oh, and I take it you've never actually been to Lido, just making a general comment.

[NeNePie]

cheese alone costs more than a buck on a large pizza. then there are toppings, and sauce, and dough, and labor, and insurance, and rent, and supplies and a hundred other things. if we are talking strictly margins there are a lot better businesses to be in.

a restaurant is around a long time if they make a product that is worth the price they charge and if their landlord doesn't kick them out, and if a thousand other things go right.

if what you wrote were true, there would be nothing but pizza places out there!

[ceviche]

you're right, pizzerias have labor, insurance, rent, supplies, etc. but then again, so does every other type of restaurant.

i'm sure there are a lot better businesses to be in, but are there better (in terms of profit margin) restaurants to be in than pizzas? my point wasn't that pizzerias are the highest profit margin type of business out of all business. but out of the different types of restaurants, pizzerias do have some of the best (if not the best) profit margins on food.

if i'm mistaken i apologize, but i would like to hear what other type of restaurant (aside from pasta places, which also rely mostly on cheap flour to fill up diners) generally has better profit margins than pizzerias.

[Servorg]

"if i'm mistaken i apologize, but i would like to hear what other type of restaurant (aside from pasta places, which also rely mostly on cheap flour to fill up diners) generally has better profit margins than pizzerias."

Whichever ones sell a whole ocean of $15 Cosmos and $17 glasses of wine to boys and girls looking to "mate" up for the night.

[NeNePie]

What place has better (or the same) profit margin as pizza? Any place that sells soda; wine, beer, hard alcohol; foods paired with bread, rice, tortillas, beans, potatoes, pasta, or vegetables; soups; basic salads; baked goods. Any place that serves expensive proteins paired with starches and vegetables at a high price. Any place that serves cheap proteins paired with starches and vegetables at a low price.

[ceviche]

nene - your post seems to imply that all (or almost all) dishes have similar profit margins. everything i have read and been told by restauranteurs has led me to accept as fact that some dishes have higher profit margins than others, with pizza/pasta based dishes having among the highest profit margins, and steak/meat based dishes having the lowest. if you like i can find hard numbers to support this assertion, but at this point i feel like we should just leave his conversation at conjecture vs. conjecture.

also - alcohol and soda obviously have much higher profit margins than food. if my postings made it seem like i was disputing this, i apologize. i only meant to discuss profit margins among food.

[NeNePie]

not exactly conjecture on my part, since I own a restaurant. but that's okay we can leave this conversation where it is.

[bulavinaka]

If the economics of pizza or anything else were so simplistic, we'd all be billionaires hanging out at Urasawa complaining to Hiro-san that he's gouging us as well.

[Harveycan]

If this is true, then why does Domino's and Papa John's pizza suck so bad?

There is something to be said for quality ingredients, subtlety in seasoning, the right oven at the right temperature, and perfect timing when it comes to pizza. Oh, and that mystical NYC water!!!

[westsidegal]

ceviche,
it sounds like you have no actual experience in having any of your own money tied up in a pizzaria.. . .

[grimaldis]

Joe Peeps
12460 Magnolia Blvd
North Hollywood, CA 91607-2451
Phone: [phone]

Do yourself a favor and order a Blue Collar pie with Canadian Bacon and Sauerkraut. I dream about this.

[tissue]

However my favorite is still Mozza.

[grimaldis]

Has anyone managed to find anything in LA resembling Grimaldis or Difara's in Brooklyn? Truly the stuff of Pizza Heaven.

For anyone that's been to Austin, TX, Salvation and East Side Pies are pretty incredible, as well.

[a_and_w]

There's really nothing like Difara anywhere else in the US -- Dom is one of a kind. You won't find anything like Grimaldi's because there are no coal ovens in LA. The place I'm still really curious to try is Bollini's in Eagle Rock. Judging by the pictures, they look like the real deal.

[grimaldis]

Thank you for referencing Bollini's. It looks promising, for sure. Too bad it's in Eagle Rock. Sadly, Venice doesn't really have many excellent options. I'm a bit tired of Abbot's.

[a_and_w]

It's not Difara or Grimaldi's, but you can also get an authentic and tasty NY street slice closer to home at Joe's in Santa Monica. The pizza there is actually better than the Manhattan branch, which has been sliding for some time imo.

[Norm Man]

a_and_w, Bollini's Pizzeria is located in Monterrey Park, not Eagle Rock. If you are thinking of a good pizza in the Eagle Rock area (besides the often mentioned Casa Bianca), Brownstone Pizza has gotten some positive reviews om Chowhound.

Bollini's Pizzeria
2315 S. Garfield Ave
Monterey Park
[phone]
http://www.BollinisPizzeria.com

[a_and_w]

My bad -- I meant Bollini's in Monterey Park. Thanks for the correction Norm Man!

[frogbot]

I've been watching this thread come back to life and I'm really surprised this is the only mention of Brownstone in Eagle Rock. My wife and I love it! I'll take this any day over Casa Bianca down the street. Plus, there's no uncalled for line to wait in. The crust is a beautiful combination on chewy and crunchy. The salads are great too. It's my favorite pizza around.

[happybaker]

Actually I am a fan of Brownstone, don't know why I didn't post.

I like it best when the crust is well done... yum!

And I ADORE Bollini's, but it is too far for everyday. Sigh.

[peppermonkey]

Dom has ruined me! I cry everytime I think of that slice. Mozza, bollini, etc...no one comes close (I know this is a late post)

[Ogawak]

Not LA, but you can drive to Vegas and catch Grimaldi's there, if you feel the need.

[hughman]

vito's in weho. hands down. they deliver too.

[davidabullock]

Best Deep Dish PIzza hands down in Los Angeles is Masa in Echo Park. Hands Down!

[4houmeal]

garage pizza in silver lake is just like ny pizza. the pie is thin and they have a prfect sauce to cheese ratio. they also have some evry inventive toppings. they are new and located on sunset blvd. @ fountain.

[sloanedone]

Garage is a Joe's knockoff, which isn't a bad thing. I think they stole some secrets (someone at Garage used to work at Joe's). That said, it's good stuff. Just a hint below the Joe's standard.

[BBQ101]

Casa De Pizza in Granada Hills has great Pizza. Always packed on Friday and Saturday Nights. On the Corner of San Fernando Road and Woodley.

[wordofmouths]

Hey Everyone!
I hope this List helps you find some of the Best Pizza in Los Angeles!!

TOP PICKS FOR PIZZA IN LA
------------------------------------------
1. CASA BIANCA PIZZA PIE
1650 Colorado Blvd.
Eagle Rock, CA 90041
[phone]

2. PETRILLO'S PIZZA
833 E Valley Blvd
San Gabriel, CA 91776
[phone]

3. JOE'S PIZZA (The Original World Famous Joe's Pizza from New York)
111 BROADWAY @ OCEAN AVENUE
Santa Monica, CA 90401
[phone]

4. MULBERRY STREET PIZZERIA
240 S. Beverly Dr
Beverly Hills, CA 90212
[phone]

347 N Canon Dr
Beverly Hills, CA 90210
[phone]

17040 Ventura Blvd
Encino, CA 91316
[phone]

5. ZELO PIZZERIA
328 E Foothill Blvd
Arcadia, CA 91006
[phone]

6. BARONE'S FAMOUS ITALIAN RESTAURANT
13726 Oxnard St
Van Nuys, CA 91401
[phone]

7. CAIOTI PIZZA CAFE (Famous Ed LaDou of Calif Pizza Kitchen/Orig. Spago Pizza Chef)
4346 Tujunga Ave
Studio City, CA 91604
[phone]

8. MAZZARINO'S ITALIAN RESTAURANT
12920 Riverside Dr
Sherman Oaks, CA 91423
[phone]

9. LAMONICA'S NEW YORK PIZZA
1066 Gayley Ave
Westwood, CA 90024
[phone]

10. The RAINBOW BAR & GRILL (next to The Roxy Theatre)
9015 W Sunset Blvd
West Hollywood, CA 90069
[phone]

* FOOTNOTE: Yeah, I know this is an unlikely place to find the best pizza of all places,
but YES! you will find great pizza here!

11. LIDO PIZZA
15232 Victory Blvd
Van Nuys, CA 91411
[phone]

12. BROOKLYN PIZZERIA
6745 Tampa Ave
Los Angeles, CA 91335
[phone]

13. RED BALLS PIZZA
6549 Topanga Cyn Blvd
Canoga pk, 91303
[phone]

14. SBARRO PIZZA (My Favorite pizza chain found in shopping malls)

FOOTNOTES:
---------------------
If there is something you don't see on this list,
Its because I haven't tried it yet.
Example:

D'AMORE'S
12910 Magnolia Blvd #G
Sherman Oaks, CA 91423
[phone]

[TonyC]

After wanting to roll the pies from Petrillo & Casa Bianca back into dough balls and feeding them to my dog, we finally settled on Bollinis pizza right from our neighborhood. IMO, The wood-fired pies were nearly Neapolitan but there was always something lacking in the crust; too airy, not chewy enough w/ very little stretch factor. And the crusts were often over burnt from the wood due to lack of rotation in the 6-7? min baking time.

Last nite, after gentle goading from Erik M, we descended on Terroni and found pizza heaven. The Puzza pie is the best Christmas gift I didn't ask for.

[ElJeffe]

If Mulberry St. is the 4th best pizza place in LA, I'm moving immediately as that's just too depressing of a thought.

I give Vito's and Joe's the nod as the two great NY style pizza places in the city of Los Angeles. People can argue which is better, but they both deliver.

Where is Terroni? Gas is expensive these days so El Jeffe is even more West-side inclined than usual:)

[a_and_w]

Disagree -- I think Richie Palmer's, which is related to the Mulberry Street, is a pretty good Quality of the toppings is better than Joe's nearby. I think those two places are pretty interchangeable. Vito's is quality pizza, but both Joe's and Richie Palmer's are better approximations of NY style.

[ohdaylay]

Richie Palmers is overrated and too expensive. If you're in Santa Monica, try Joe's on Broadway. Dagwoods ain't bad, either.

[Ginger9]

The thin crust on Joe's (and knockoffs of Joe's) is sooooo good!

[tj442x]

Putting Sbarro on your best-of list is probably not a good way to be taken seriously.

[maxzook]

Note that the post you're replying to is three-and-a-half years old, And calling it "the best mal pizza" probably *wasn't* meant to be taken seriously.

[Servorg]

"Mal Pizza" Funniest typo of the year to date! (Truthiness is amusing)

[tj442x]

It does say mall with two Ls, but sorry to hear that someone peed in your cheerios this morning.

[maxzook]

Servorg was responding to my typoe. Have a nice day.

[jgilbert]

I forgot about Barones. I used to go to their restaurant on Riverside Drive in the 1970's and recently visited their North Hollywood location. They have a very tasty pizza.

[wyatt3290]

Petrillos is very good & I read today that you can ask for it in a thin crust (I'm going to have to try it soon) The Rainbow on Sunset has very good pizza too. Mulberry Street, Stone Fire Pizza is very good but only when you can get it half price which is 4pm-7pm monday thru friday & 11am to 7pm on weekends. Joe Peeps is very good thin crust "blue collar" pizza all the way up to 5696 calorie thick crust (toppings very heavy on the regular pizza, very light on the blue collar). Pace in Laurel Canyon is good (little pricey though). I heard Dino's in Burbank is good (haven't tried yet)

[Harveycan]

Just remember to order the pizza at Joe Peeps "Without Black Pepper" because they hit it pretty hard, and it just overpowers the pie, in my opinion. They put it on as a standard ingredient, just like they put sauce and cheese, so you have to tell them to leave it off--unless you like it as a dominant flavor on your pizza. I always favored the Blue Collar. Nice people working there, good graffiti on the walls. Not very good atmosphere to eat in, though, plan to take it home.

[larryman]

Rocco's Italian Kitchen, on the south side of Wilshire a few blocks west of Crescent Heights.

[Hallucin8]

I think that Rainiforest Pizza on Sunset and Gardner is really good. The sesame seeds on the crust adds great flavor. 323-867-9000. Also, Albano's on Melrose is pretty great too. Check 'em out.

[starkweather]

Am I the only one that likes Dagwood's? Two locations in Santa Monica - one on Wilshire one in Ocean Park. My personal favorites are Pizza Buona, Nicky D's, Village and Masa (whihc is, as mentioned by others, Chicago-style). I'm an East Coast transplant, too! But from D.C./Florida. I've never been to Casa Bianco or Caioti but I have had Mozza and I've gotta say I miss Alessi. And Mulberry Street did nothing for me. I love Palermo as a place (particularly to drink Chateau Montelena with pizza) but the pie is not a great memory.

[maxzook]

I assume this is the Dagwood you mean as being in Ocean Park ... ???

-----
Dagwood's Pizza of Venice
202 Main St, Venice, CA 90291

[tj442x]

Nice sounding combo, thanks for the tip. Bet I will be at Palermo some time soon :P

[maxzook]

Amazed no one has mentioned Caioti, founded by the legendary Ed LaDou, Spago's first pizza chef and inventor of the California pizza (credit stolen by some Austrian guy).

Links galore ...

-----
Antica Pizzeria
13455 Maxella Ave, Marina Del Rey, CA 90292

Zelo Pizzeria
328 E Foothill Blvd, Arcadia, CA 91006

Village Pizzeria
131 N Larchmont Blvd, Los Angeles, CA 90004

Buono's Authentic Pizzaria
250 W Ocean Blvd Ste A, Long Beach, CA 90802

Caioti Pizza Cafe
4346 Tujunga Ave, Studio City, CA 91604

Manny's Pizzeria
16 N Fair Oaks Ave, Pasadena, CA 91103

Rocco's Italian Kitchen
6335 Wilshire Blvd, Los Angeles, CA 90048

Avanti Cafe
111 N Lake Ave, Pasadena, CA 91101

Petrillo's Pizza Restaurant
833 E Valley Blvd, San Gabriel, CA 91776

Palermo Italian Restaurant
1858 N Vermont Ave, Los Angeles, CA 90027

Casa Bianca Pizza Pie
1650 Colorado Blvd., Los Angeles, CA 90041

Johnnie's New York
10251 Santa Monica Blvd, Los Angeles, CA 90067

D'Amore's
12910 Magnolia Blvd, Van Nuys, CA 91423

Albano's Brooklyn Pizzaria
7261 Melrose Ave, Los Angeles, CA 90046

Pizza Cucina
2222 Foothill Blvd, La Canada Flintridge, CA 91011

Mazzarino's Italian Restaurant
12920 Riverside Dr, Los Angeles, CA 91423

North End Pizzeria
11907 W Olympic Blvd, Los Angeles, CA 90064

Vito's Pizza - duplicate
846 N La Cienega Blvd, West Hollywood, CA 90069

Slice of New York Pizza
142 Main St, Seal Beach, CA 90740

Pizza Buona
2100 W Sunset Blvd, Los Angeles, CA 90026

Abbot's Pizza Co
1407 Abbot Kinney Blvd, Venice, CA 90291

Brooklyn Pizzeria & Italian Fd
6745 Tampa Ave, Reseda, CA 91335

Patsy's Pizza
448 W 3rd St, Los Angeles, CA 90071

Little Toni's
4745 Lankershim Blvd, North Hollywood, CA 91602

San Biagio's New York Style
1263 W 7th St, Upland, CA 91786

Tony's Pizzaria
186 E Thompson Blvd, Ventura, CA 93001

Pizza Go
4200 W 3rd St, Los Angeles, CA 90020

Mulberry Street Pizzeria
347 N Canon Dr, Beverly Hills, CA 90210

Rocco's Pizza
814 N Vermont Ave, Los Angeles, CA 90029

Los Angeles New York Pizza
518 W 6th St, Los Angeles, CA 90014

Michelangelo Pizzeria
2742 Rowena Avenue, Los Angeles, CA 90039

L A Best Pizza
20926 Lassen St, Chatsworth, CA 91311

Angelo's Italian Restaurant
1540 W Valley Blvd, Alhambra, CA 91803

Vittoria Pizza
2622 W Valley Blvd, Alhambra, CA 91803

[wizardx]

Wow... nicely done, talk about a "to do" list...

[Servorg]

The address given above on N. Vermont for Vito's is their original location that has since closed. They are now located on La Cienega Blvd. in West Hollywood:

Vito's Pizza
846 N La Cienega Blvd
West Hollywood, CA 90069
[phone]

Update: The link for Vito's has been corrected by maxzook.

[maxzook]

Fixed.

-----
Dagwoods Pizza
820 Wilshire Blvd, Santa Monica, CA 90401

[Harveycan]

Thanks, now I can throw out my Yellow Pages!
Not a very narrowed-down list, but comprehensive!

[mc michael]

Nice list. Manny's is now shut. Another victim of Old Town rents.

[iknowfood64]

1) Angelos in Alhambra, corner of Valley and Benito
2) Vittorias in Alhambra, corner of Valley and Fremont
3) Petrillo's in San Gabriel, corner of Valley and San Gabriel Blvd.
All three place not only have good pizza, but good food also.

[wizardx]

wow there is some really good informaton here for an
admitted pizza-holic, I'm in the Valley and I have to say that Mulberry is a staple and clearly one of the best...great sauce.. large NY style slices, great crust..and as someone else said you have to indulge and get a Sicilian (thick) slice as well, really good stuff.

Lido pizza in Van Nuys is good in that Chi Chi's creamy cheese, tasty fennel sausage kinda way..

D Amore in Chatsworth (also mentioned before) is VERY good as well.. very east coast with a superb crispy crust

BUT the hidden gem in the valley *imho* is:
LA best pizza. 20926 Lassen Street
Crust, sauce and basic toppings are some of the best around!!! take a trip if you are in the area, I know if you are like me driving to get some great pizza is worth it. so keep the recomendations coming I have alot to check out over the hill on the west side.

[Harveycan]

I agree on Chi Chi's--gooey and very satsifying!!
I have seen Lido's a million times and never tried it, but it has been there forever.
Don't know the place on Lassen, but they could have maybe found a better name?

[mjptclash]

I'm going to have to vote for Masa in Echo Park. They do deep dish well. It's not quite a replacement for being at Gino's East in Chicago, but it tides me over till I'm home again.

[gordita]

I spent my twelfth birthday and recently my forty second birthday at good old Casa (bianca). Best in L.A, I don't think so. But at 4 pm on a Tuesday it's perfect. Sausage is great, so is the fried eggplant. Avoid the canned mushrooms. Antipasta is old school and worth sharing. Look for me June 21st, i'll be the old broad in the back room celebrating her 43rd B.Day. Cheers.

[epop]

as a new yorker i'd like to venture to say that the pizza here is better than in nyc.

between antica, mulberry, angelini, and a host of others
i have to say that i don't miss nyc a bit
+ can't understand, after decades in brooklyn too, what it is
people like about the stuff back east. chicago is a different story, btw

[pardonmedoug]

That is a renegade position, sir/madam.

[sloanedone]

Indeed. Bring out the whitecoats.

[Harveycan]

No, he's not THAT far off. There is some really great pizza in LA. It is not THE SAME as pizza in NY, but there is still some great pizza to be had around town. Now, pastrami and corned beef---THAT is something that NY has all over LA. Only the Black Pastrami Rueben at Brent's in Northridge is worthy of comparison, but we are getting away from pizza....

[logan]

if you live in silverlake, michelangelo's is decent, super thin crust pizza. new york style. i have eaten many a pizza in l.a., including antica's in the marina, but still looking for that elusive perfect slice...

[AdamNVillani]

Dude, one word: Petrillo's.

Also, in Long Beach: Buono's.

[echoparkdirt]

We desperately need a pizza poll.

I just got a large sausage and peporoni from Buca on Melrose -- extremely mediocre.

[revets2]

i can't believe i going to say this, but Napoli at downtown disney owned and run by the patina group really had the most spectacular thin, thin, thin crust pizza with excellent and creamy quality mozzarella di bufala. the outside terrace with the lights were also delightful. it's near the downtown disney entrance/exit for the hotel californian.

[JPomer]

I grew up in NY. There's good pizza and bad pizza in NY too. But I love Mulberry Street (the one on Canon). If you like thin crust pizza, it is the best in town. Meanwhile, you can sit at the counter and read the Post. What more could you want?

[mc michael]

May not be what you East Coasters are looking for but Avanti in Pasadena turns out a pretty good pizza. So does Manny's (even a white pie there) but I'm leaning to Avanti.

[Bigmontyboy]

Off to check it out - as it were ... One of those 'East Coasters' err transplants (but lived in San Diego for +19 years - I guess the rose w/o thorns is still ...). Up here in the Pas are quite a bit recently so sounds like a great opportunity). Will follow up with my (findings ... as always just MHO). Thanks for the post. Have a nice day & see you on the water ...

[mc michael]

Speaking of water, no we do not have New York (or Boston or New Haven) water here. So, anybody who follows the water makes the pizza theory will be certainly be disappointed in LA pizza. Truth to tell we have variable, snarky water.

[RustyShackelford]

nicky d's on rowena is by fat the best i've had in la. they have a real wood-burning oven and an delicously zesty tomator sauce. they also don't overdo it with cheese like many places. it's the only place i've been that i could consider good instead of just acceptable (like hard times). even if i was still living in nyc, it's a place i would go.

[jsaras]

My wife and I went to Nicky D's today for lunch and ordered a margherita pizza and a cheese pizza with pepperoni and green olives (both are thin crust pizzas). Both pizzas had raw, uncooked dough. I personally walked the pizza back to the oven area and asked that the pizza be cooked to "crispy". About 7 minutes later the pizzas came back and they were still raw. We both at some of the pizzas anyway and we both had stomach aches within 15 minutes of leaving the restaurant. When the check came I pointed out the raw dough on the pizzas and that I was disappointed. She said that sometimes the pizzas come out that way when they have vegetables?!? Any pizza place that cannot figure out how to bake a thin crust should go into another business. If I could rate this place a zero, I would. I wish I could have my $45 back.

-----
Nicky D's Wood-Fired Pizza
2764 Rowena Ave, Los Angeles, CA 90039

[epop]

disastrous. Sounds like their ovens aren't warm. Can it really be that bad?

[echoparkdirt]

Nicky D's is disturbingly erratic

[ns1]

way too greasy and only "okay" when it's not greasy. Tomato Pie down the street far superior.

[gideon]

Alright, so I'm going to be trying a bunch of these places.

But forget New York. Where can I get a New Haven style Pizza. A place that'll make me feel like I'm at Frank Pepe's.

[echoparkdirt]

mmmmmm pepe's...and for that matter burgers and dogs from Yankee Doodle

[Devourer]

I second the recommendations for Village Pizzeria (Larchmont) and Lamonica's (Westwood). Haven't had a truly memorable pizza out here (compared to what's available in NYC and Chicago), and there seems to be a dearth of good pizza parlors.

I am personally hunting for a pizza like the type you can find in Italy (particularly Naples... thin crust measured in centimeters, thin tomato sauce, fresh mozzarella, drizzle of olive oil). Anyone have any suggestions?

[calabasas_trafalgar]

The Lamonica's in downtown LA has been renamed Los Angeles New York Pizza, but it's the same owners and food. One of the best.

[epop]

antica pizzeria in the marina is a possibility

[mc michael]

This is supposedly real Naples pizza. Or it's just a marketing gimmick?

[ciao_ny]

Would love to find real Naples type pizza here, (is it possible) and priced out by weight. Whole Foods does it this way. Often their pizza isn't bad but, why oh why use turkey sausage? That's like using turkey bacon, these things don't exist in nature. Maybe when Mozza opens, there'll be real pizza.

[NAspy]

Bollini in Monterey Park claims to be real Neopolitan style pizza. Can't say if that's true since I've never been to Naples, but it is super thin crust, and excellent pizza. Also very good salads.

[NeNePie]

Here's a link to a good Pizza in LA Article from Daily Variety's Weekend Mag:

http://www.variety.com/index.asp?layo...

[Danish]

If you are looking for good NY style pizza, Mulberry St pizza in beverly hills is the best you're going to get, but at a price.

Rocco's on Wilshire near Fairfax is also good, as well as Albano's on Melrose and Poinsettia.

For authentic individual margherita/thin crust style pizzas, 3rd stop beer & wine on 3rd street near Cedars Sinai Hospital has delicious pizzas.

[echoparkdirt]

What that guy said

[Dorothea999]

Had Rocco's on Wilshire, took my mom (pickiest lady on the planet) and she approved, both pizza and pesto pasta. Great barbecue chicken pizza.

[fexley]

Some great suggestions coming out of this post. I just moved to Koreatown and while I'm overwhlemed with food choices, pizza is sadly lacking. Anyone know of a place close to Wilshire and Western?

[Devourer]

Good pizza in Koreatown is pretty scarce. Try Village Pizzeria on Larchmont... they deliver to parts of Koreatown, but i'm not sure if they go east of Western. It's not too far to walk/drive to Larchmont either.

[PseudoNerd]

Pizza Go is actually pretty good. The store's on 3rd and Hobart, but you ought to get it delivered. Collect the stickers that come on the box-- I think you get a free pie for the 12th delivery or something.

Pizza Go
4200 W. 3rd St
Los Angeles, CA 90020
[phone]

[ray9x]

All Angolo is excellent. Ardmore/3rd.

Menu (via Yelp) is here: http://www.yelp.com/biz_photos/E2yCSD...

edit: I really like their Marinara pizza, but it was a bit too salty for my dining companions. Everyone liked the Frutti di Mare pizza, though. Great service, too.

-----
All'Angolo
4050 W 3rd St, Los Angeles, CA 90020

[Aubstopper]

If any of you are ever in the Ventura area, the best pizza i've had in california (and i've had a lot) was in this little family owned joint near the beach called Tony's Pizzeria..it's absolutely amazing!

186 E. Thompson Blvd, Ventura

[Snackish]

Thanks! I drive by it multiple times a day...I will have to stop in soon.

[Snackish]

Damn you, Aubstopper. I got one tonight and I have eaten half of a medium and I am stuffed and considering another slice. It is fabulous. The crust is so perfect. I see further weight gain in my future.

[SwissMiss]

And if you are out that way, San Biagio in Upland.

[brutusln]

D'Amore was pretty fantastic. Crisp through and through. wafer thin crust. The one on Riverside (or Magnolia) is especially fun, because the chef making the pizza loves to talk about it. The oven temp, the dough, the toppings, and the bottled boston water. He'll also talk about their delivery, and if your neighborhood qualifies. The meat lovers pizza is a pass, because the sausage (prounounced Sossage in Chicago), meatballs and peperoni are far cry from D'Agostino's heavenly sausage in the Windy City. Just order veggie or just basil instead.

[spankbot]

I don't know if there is such a thing as best, when it comes to pizza. But Zelo's in Arcadia is definitely a place any serious pizza fiend should check out.

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

[scoot]

I hopped off the bike path on a recent Saturday and hit Pissano's in Hermosa Beach, right on PCH near the Pier. Maybe it was the hunger from all that biking, but it was really the first piece of pizza I've had here in LA that compared with Boston/New York pizza. Great flavor, texture, floppiness, crust, sauce/cheese ratio.

[Chixkchef]

Barones in the Vally is THE BEST

[Jerome]

well, barones isn't necessarily the closest to the east coast pizza that the OP is talking about. But de gustibus...

[fexley]

My two cents on the pizza issue; Rafellos, an old local chain, maybe five places scattered around Hollywood. The one on La Brea and Hollywood is the best one to eat at. Dim lighting, xmas lights, chianti bottles, deep booths, etc.

Palermos on Vermont has for my money the best pizza in LA (that I've tried). A great family-style place for pizza and house wine, though the rest of their food is not so hot.

Another great pizza and house-wine joint is Little Tony's in NoHo on Lankershim where it crosses Vineland.

And yes, Casa Bianca is great, especially the home-made sausage. But is it worth an hour wait, no.

[bobbyperu]

I'd second the Palermos suggestion. Again, it's not the best pizza I had (I grew up eating pizza in North Beach in San Francisco), but it does the job here in LA.

[Babette]

Our current fave is:

Pizza con Salsicce...13.
caramelized onion, Italian sausage, fontina, sage

at Angeli Caffe.

http://www.angelicaffe.com/

[PseudoNerd]

Has Zelo's fallen out of favor?

[oopsiateitagain]

Not with me. Zelo's is silly good. I recommend the half-baked take-home option.

Twice-baked Zelo's pizza though...that's formidable.

[anabagayan]

Zelo's Eggplant pizza (special of the day) is the best pizza I've had in LA.

[Micako]

Not sure if D'amore's in the valley is run by the kids of Rose D'Amore of Patsy's Pizza in the Farmers Market, but if it is, the pizza has to be great.

Patsy's Pizza is one of the best in LA, imho (especially if you get a side of their delish italian dressing to drizzle on it. The garlic and spices really add to it.)
Vito's RIP rivaled them. Too bad Vito's never reopened.

Aside from those, a couple other joints we frequent for some good pie:
- Village Pizzeria
- Albano's on Melrose
- Rocco's - where Vitos was - not a bad alternative for ppl who live nearby.

Put me on the list of the Casa Bianca naysayers. The sauce, cheese, toppings are just uninspiring to me.

[pizzafreak]

IMHO there are no really good pizza places out here. If you want really good pizza, hop onto SW airlines and go to Phoenix to Pizzeria Bianco. It is opened from 5PM on, there usually is a long waiting line, and unlike Casa Basura, oops Bianca, the wait is worthwhile. I have found that Damore's on Colwater and Magnolia is better than any I have tried. If you can, order a whole pie which is infinitely better than a reheated slice.
They do have a good marinara sauce.

[logan]

lol, phoenix? what just happened?

[pizzafreak]

Haven't gotten there yet, but I have just returned from NYC where I made a quick Pizza run. 1st stop was Patsy's, on 1st Ave & 117. Got there just as a pie was coming out of their great COALFIRED oven, so had 2 slices. After putting up with what passes for pizza here, I was back in Pizza Heaven. Next went to Nick's, on 94th and 2nd with a friend- small pie, half garlic, half sausage, from their woodfired oven. Heaven Again. Last, went to Una Pizza Neopolitana on 12 st nr 1st ave. Very diasppointed. Crust was superb, but the pie was very bland. Read in Los Angeles about the imminent opening of Mozza. I'll give it a couple of weeks to settle down, and then go. Looking forward to that experience

[KellyChris]

I just returned from NYC and had fantastic pizza at: Keste, Patsy's and Luzzo's. I would be happy with anything resembling these pies. I tried Pitfire Artisan pizza last night. The crust was good, but the sauce was too salty and i didn't care for the cheese. Any suggestions? I trust your taste.

Thanks, KellyChris (1st posting new to forum)

[Harry Niletti]

I agree with you about Pitfire, having stopped by the Lankershim branch a few months ago. I was surprised by the pleasant atmosphere and large number of young families. The service was also very friendly, but the pizza, especially the sauce and cheese, was subpar -- better (and more-professionally made) than at neighborhood places like Petrillo's but not much.

New Yorkers can name (and have named, in this ancient thread) their favorite places locally, but I will just recommend Bollini's ( www.bollinispizzeria.com ), on Garfield a few blocks north of the 60 in Monterey Park, for an excellent thin-crust pie. You can engineer your own from a long list of sauces, meats, vegetables, and cheeses or get one of their signature pizzas. I usually have "The Porco: Sauce, mozzarella, sweet fennel sausage, 3 pepper sausage, bacon, tomatoes, onions, basil and parmesan," and, now that I think about it, wish they were open on Sunday!

-Harry

[sloanedone]

Antica Pizzeria in the Marina is a better pie than Pitfire and Bollini, and Mozza is great. But you aren't going to get anything close to Keste or Patsy's.

[Harry Niletti]

"But you aren't going to get anything close to Keste or Patsy's."

Given the OP's interest in the "surrounding" area, how close to Keste and Patsy's are Pizzeria Ortica, Il Dolce Pizzeria, and Pizza E Vino?

-Harry

[sloanedone]

Ortica is good. It's kind of a Mozza ripoff except with a classic Neapolitan crust. It's still a big jump up to the ones he mentioned though. Honestly, whenever I eat from the best pizza in NYC, it takes a couple months to acclimate to what we have here.

I haven't had the other two, but since they're so rarely talked about on pizza blogs I doubt they could be transcendent. Have you had them? Are they worth the trip from LA?

[echoparkdirt]

Bollini better than antic IMHO. Thinner and crispier crust.

[Mr Taster]

I've known about Bollini for years, but I just can't do it-- any time I'm in Monterey Park I succumb to the lure of delicious and cheap Chinese food.

Mr Taster

[echoparkdirt]

quite understandable! why not eat a pizza at Bollinis and get some Chinese to go?

[bulavinaka]

I almost did that today but got side-tracked by Claro's down the street. :)

[epop]

I'm exactly the same way. Been meaning to have Bollini forever and keep having crabs instead.

[apple7blue]

epop you should try a prescription wash containing permethrin and wash all clothing and linens in hot water. Items that cannot be washed may be sprayed with a medicated spray or sealed (suffocated) in plastic bags and not used for 10 - 14 days.

Anyway, I am glad I checked this bloated thread again. I never heard of Bollini's and I am going to check it out . . . Thanks!!! Going back to the NY thing, I have seen photographs of those NY pizzas and those look great. I really wish I could try it, because if LA pizza pales in comparison so much then I really need to try the original.

[happybaker]

Bollini's rocks!

The location is not inspiring, but the pizza is.

[bulavinaka]

I don't think the crabs epop is referring to would taste good with your prescribed treatment - at least I hope not.

[apple7blue]

I went to Naples, the Downtown Disney Patina Group restaurant today to get some pizza. I don't know if anyone has mentioned them. I ordered their 4 cheese, a large, with tomato sauce. While I waited, I got one of their cheese slices. The cheese slice wasn't that good. Price wise, this is not a place to go but I didn't feel like driving far--I was close to Downtown Disney. the slice was $5, and the pizza and slice was close to $40. The whole pizza was good but I wouldn't say the best I've ever had.

-----
Naples Ristorante and Pizzeria
1550 S Disneyland Dr Ste 101, Anaheim, CA 92802

Patina Group
291 W Cerritos Ave, Anaheim, CA 92805

[Das Ubergeek]

I'm always sort of surprised by it, but it's wildly inconsistent. Sometimes I'm surprised in a good way, and sometimes I'm surprised in a bad way.

[apple7blue]

I definitely know what you mean. You'd think because its Patina and Disney--they'd get it together.

[epop]

The funny thing is that I didn't like Patsy's the many times I went there while living in NYC.

Pitfire is a totally different kind of pizza. I'd say go to Joe's or Vito's if you want something like those places mentioned in NYC.

It all depends on whether you want a great pizza or a NYC pizza. Sometimes a NYC slice is both.

[Harveycan]

Oh, Lord!! There are plenty of "Good" pizza places here!! Even some great ones. I am not going to say they are as good as NY, but c'mon--there are several that ain't half bad!!!

When I lived in NYC in the mid-80's my favorite place was a little shop run by two brothers called Sal's pizza. It was on the upper West Side, on B'way and 95th, around the corner from the old Thalia Theater. It just had a unique, perfect flavor, always fresh slices, always a line. The two brothers were a great comedy show, one very charismatic at the counter, and one very stoic and intense putting the pies together. From there, it was any Ray's and a few other spots I can't recall anymore.

But please--the pizza snobbery.....ease up and enjoy. See some of the places I recommended above. It's hot crust, sauce, cheese, pep/sausage etc. --- it's just good!!!
Places like DOmino's & Papa Johns can butcher it pretty well, but plenty of good slice here in town. Try Village Pizzareria on Larchmont--their pizza is outstandling plus you get "The Attitude" for no extra charge!!

[cmben]

Hands down the best in LA is:
Antica Pizzeria in Marina del Rey at 13455 Maxella Ave.. Ck thier website www.latrattoria.com The owner is the man that certifies wood fired Napolitian pizzas on the west coast. These pizza's are hand made with Italian flour, tomatoes etc.

[carter]

Your link is no longer valid as the 3rd St. location is gone, yet the link below specifically focuses on the MDR location.
http://www.anticapizzeria.net/mdr/ind...

And Peppe is one of the best, period!

[ladelfa]

Brooklyn Pizzeria (6745 Tampa Ave at Vanowen in Reseda) used to be pretty good, but it's been years since I've been there. Anybody out there tried this place recently?

[Harveycan]

I had one good pie there in the mid-90's, and then tried it again in 2000 and it was pretty terrible. And they had a crappy attitude on the phone, and it took like an hour and a half to get there by delivery. Never tried it again, but the place is still there. Maybe I just had a bad experience that time.

[sumo10]

Westside - Abbott's
Valley (and Westwood) - D Amores
LA - Village Pizzeria

Don't know of any good deep dish places... hmmm.... anyone have suggestions of deep dish. Something like Zachary's in the Bay Area.

[davidabullock]

For BEST deep dish pizza in all of LA._ go to Masa in Echo Park..Trust me.

[carln]

check out Abbotts Pizza on Abbott Kinney in Venice

[gretcheng]

I second this recommendation....excellent pizza & I love their crust!!

[epop]

i had their mushroom pizza today, it was incredible. much like sullivan street pizza funghi

[Hypnotoad]

Abbotts is a good thin crust. They will screw up your order about 20% of the time but if you stick to slices you won't have to worry about that.

[Dommy]

Petrillos... Their ingredients are top notch too... don't miss out on the Sausage...

--Dommy!

[jcwla]

Lamonica's and Jacopo's.

[Marvin]

Lamonica's is very good. I was actually disappointed by the pizza at Jacopos, but find their other food to be very good and very reasonably priced. The "Mastaciolli on Fire" is terrific!

[Suebee]

Absolutely Village Pizzeria in Larchmont Village. Owner's from NYC and has created a masterpiece!

http://villagepizzeria.net/

[Harveycan]

Yep, superb pizza, as I noted elsewhere. Just lousy parking, uncomfortable seating, and nasty, rude, haughty staff, every time I've been there. They seem offended by any question, comment, or request, like for an extra napkin, something as trivial as that. It's like, "Gimme your money, take your pie, and get outta here". I take a deep breath, run in, pay, leave with my pie, and don't even try to talk to anyone there. So, if I will put up with all of that, the pizza must be pretty great! Not my favorite in LA, but close.

[offwhiteroom]

Pizza Buona on Sunset and Alvarado (Echo Park/Silver Lake). Nice, thick, crispy yet moist crust and the most amazing garlic breadsticks ever. Hard Times on Griffith Park and Hyperion is also good, so is Robbie Mac's (Ventura/Van Nuys Blvd., in Sherman Oaks).

[aboice]

I second Pizza Buona. The Rustica is usually the crowd favorite but I love the tomato, basil, garlic pizza. Yum.

[chini]

Mm. Not a Pizza Buona fan, although many of my friends are.. crust has always tasted way to dry for me, the toppings bland. Lamonicas is wonderful! Hard Times in Silver Lake yummy. But I will say nothing beats a garlic knot or pepperoni slice from any dive in Brooklyn NY LOL :)

[ns1]

Sorry, didn't think pizza buona was very good at all. Pretty greasy, very heavy on the toppings (which is NOT a good thing in terms of texture). They put the toppings UNDER the cheese, which made 1) the grease rise up into the cheese and 2) everything just slid off while eating.

I'd actually prefer papa johns.

[Harveycan]

I used to live just off of Hyperion and Rowena, and I agree that the Hard Times was darn good. But even better was a little dinky take-out place on the corner of Hyperion and Rowena, next to the 7-11 and the Laundromat. I want to say it was called John's or Uncle John's, something like that. It was a one-man show, run by John, who was a big, affable guy, kind of like Alan Hale Jr. He made a mean pie, much better than Hard Times. I doubt that place is still there, though.

Just went to Pizza Buono a few weeks ago, I think. Over by Sunset and Echo Park Blvd? I thought it was darn good-to-excellent, just shy of great. Some very interesting topping combinations and edgy decor. Nice staff, cool patio seating in front.

[brutusln]

Casa Bianca's pizza sauce is flavorful, and the veggies are ripe and California farmer's market fresh. But let's talk about crust.

What is it about California pizza? The crusts are typically doughy, as thick as four stacked quarters, with a little bit of crisp around the edges. What gives? Can't anyone make the classic two stacked quarters thin crust pizza with a crisp outter edge AND crisp texture to the center crust, too? Or at least make it as thin as classic Chicago thin crust? (No pizza center stays crisp without a last-minute re-firing in the oven.) Last night I ate woodfired pizza at Spark, and the outter crust was glass-shatteringly crisp, and as thin as I've seen pizza in LA. But what about the center? Moist and doughy. Spark is as close as I've come to Chicago thin crust, however.

I had a slice of Pesto Pizza yesterday at A Slice Of NY in Seal Beach. (I'm from NY) It was perfect.
Thin crust-crispy-just the right amount of pesto and exc cheese.

As much as I like Casa Bianca (And living nearby I get there a bit) and D'Amore's, the one place I can't drive anywhere near without going in for a bite is Vito's.

Put me within five miles of Melrose and Vermont and my stomach will pull me there. Thin, chewy crust, great sausage, a good vegetarian pizza with broccolli, maybe 6 tables. If you're lucky Vito's in a singing mood.

A little hole in the wall, across the street from LACC and just south of a Jack in the Box. Close to the local train stop, too.

Vito's Pizza
814 N. Vermont
323) 667-2723

born and raised in brooklyn so i know pizza!
vito's is the closest to N.Y. pizza that you'll find in L.A.
he's expanding to the shop next door and will be serving wine shortly.

[blacksab67]

Out of business...replaced by "Rocco's."

Sad. Vito's ruled.

[LosFelizFeline]

Vito's has moved to 846 N La Cienega, West Hollywood. Haven't been to the new place but I loved the old place. As for Casa Bianca, great pizza, but what's up with the rubbery canned mushrooms?

Second nomination for Casa Bianca. The long wait for a table on Friday and Saturday is telling. I went there two weeks ago and got the sausage and garlic -- the crust was perfect. Eat it there. Don't take out. It doesn't travel well.

Not bad, but the parking there is horrible. I'd rate it below D'Amore's and Demonico's but far above Petrillo's, which got several good reviews here recently (I was less than impressed by their lunch time offering though the toppings were plentiful).

These far-ranging pizza-fan posts will probably be responsible for driving the price of a barrel of oil up a dollar or two on the international markets. There's got to be some excellent pizza in the center and south parts of the county, but I'm still looking...

i live near eagle rock and i love casa bianca pizza. my husband, the carnivore, RAVES about the sausage (i've tasted and it's very good, lots of fennel, which i love). the eggplant pizza is also incredible (even if you *think* you don't like eggplant, you will love it this way).

h'ever, i would hesitate to recommend that anyone drive across town for this pizza. the hassle (the long wait, cramped quarters, etc.) may not be worth it.... but if you're close by and hv a lot of time to kill...

Surprised no one has mentioned Casa Bianca in Eagle Rock yet, as it's often named the best pizza in LA. I haven't been there personally, but it's high on my list of places to check out. Hounds say the homemade sausage is the best option.

That aside, I agree with posters below. D'Amore is the best I've tried in LA thus far. A very tasty thin-crust slice, and awesome moist garlicy rolls too. Sandwiches deserve a mention, but pizza's truly the thing.

Casa Bianca Pizza Pie
1650 Colorado Blvd
Los Angeles, CA 90041-1436
Phone: [phone]

I grew up in Eagle Rock and have watched people flooding in to Casa Bianca's for the past few years. The place is good, but why all the hype? The pizza is what my friends and family liked the least. We always went for the pasta... Maybe the yups have convinced each other that this is the best.
As for parking, never used to be a problem...

Casa Bianca is good, even VERY good pizza, but what makes it stand out is the feel of the place. It feels like a family italian/pizza place, not some trumped-up over-decorated place where the $$$ are in the decor or the location instead of in the ingredients and the experienced pizza makers.

As for the sausage, again very good (and it is the ONLY topping I ever get on a pizza), but not SoCal's best. THat honor is reserved for Sabatino's in Newport Beach (which also makes a pretty darn good pizza!).

[phlosar]

Excellent sausage and pretty good pepperoni. I have an insulated bag (sam's club) that is good for hot and cold stuff. My pizza was just fine after my 20 minute drive last night. If you live far away, go on a nice day, grab a pizza, then head to a nearby park -- even Griffith Park is close.

Closest to Joe's Pizza on Bleecker St in NYC is Casa Bianca, 1650 Colorado Blvd, 323-256-9617.

Personally I think Domenico's on Huntington Drive in Monrovia beats out D'Amore's. But they're both very good. Check out the thread entitled "Alessi Pizzeria on Highland" posted Christmas Day 2003 for a discussion about locations etc. of Domenico's.

I love both D'Amore's and Domenico's. Domenico's is a full service sit down restaurant, and is about 30 miles closer to the old homestead than D'Amore's. The D'Amore's that I have visited has about two tables and definately feels like an east coast pizza shop.

I gotta give you a heads up, at Domenico's you really need to emphasize THIN crust.

Just ate there Saturday with the wife and daughter, medium thin, thin crust double pepperoni and sausage; lasagna; sausages with onions, peppers and potatoes, spaghetti and meat balls (this dish has improved since I last had it), garlic bread, two salads, three soft drinks (unlimited refils) $49.00

D'Amore

There are about three or four branches of D'Amore's in the valley, think the one at Coldwater and Magnolia is what Russkar has in mind. OUTSTANDING thin crust pies.

Here is the specific 411:

D'Amore's Pizza Connection
12910 Magnolia Blvd Ste G
Sherman Oaks, CA 91423-1662
Phone: [phone]

CW, (or anyone else) have you ever tried this place on Lankershim in NoHo? I have driven by many times but never have stopped to give it a taste test.

Link: http://www.pitfirepizza.com/story.html

No, I just don't get over that way very often, please report if you check it out.

you guys are awesome... Im scribbling away as I click through...and thanks for putting up with another "best....???? in ??????" thread!

Yes. Icky. But didn't try the pizza, only sandwiches, and wouldn't return based on those. I think the pizzas are grilled.

Pit fire Pizza..one word..SUCKS!

[phlosar]

Pitfire is just okay. I would not go again, even though it is close to work. Marginal pizza -- not great, not bad.

[Das Ubergeek]

It's just OK. It can't hold a candle to D'Amores.

Other places in the area: Albano's (one on Ventura, one on Melrose), Lamonica's, Pizza Cucina in La Canada, Mazzarino's in Sherman Oaks and yes, I'll say it, Ameci's (which is a local chain).

[Harveycan]

Mazzarino's---YES!!! That was by far the best pizza, but the place burned down in 2007, I think and has never reopened. Their meatball pizza with extra cheese and fresh garlic was just heavenly, best anywhere, no doubt about it.

Ameci's----NO!!!! The one in Encino was probably the best, and even that was mediocre on its most glorious day.

Joe Peep's at Magnolia and Whitsett, also in the Valley, was also really, really good, although you must order it without black pepper!!! Huh??? Yeah, they DOUSE the pizza with black pepper, as a standard but silent ingredient, and it just ruins it for me. So unless you would like a very, very strong accent of black pepper on your pizza, tell them to leave it off!!! They had a bacon pizza with cheddar cheese that was really, really good, too. My band used to love it when I'd bring it to rehearsals.

Casa Bianca in Eagle Rock is AWESOME!!! Very unusual, random style of slicing the pie, which is just cheesy and juicy beyond belief.

Village Pizzeria on Larchmont is also fantastic--although the parking is difficult, and the staff have a LOUSY, SNOBBY attitude. If you can get past that, you will LOVE their pizza, very on-the-way to NY pie.

Another totally great slice can be had at Mama's (Mom's?) Brick Oven on Fair Oaks in South Pasadena, just north of the Bristol Farms. The House special pizza is fantastic, but just the cheese or pep is fantastic. Always fresh slices. Very, very close to NY flavor and quality. Worth driving for. With Mazzarino's down (for the count?), this would probably be my choice for best pizza, but all of these are superb, in my opinion.

Still the best pizza I ever had in LA--was served at my Little League field in Ladera Heights in the late 60's, I kid you not!!! Piping hot, great crust, garlic-laden sauce, and super-stretchy cheese--still the tops!!! My brother agrees, too. Was it the magic of going up there to get it all tired and hungry after a game, cleets clicking all the way up the path? Was it because our mom worked in the snack stand? Is it just nostalgia? Nope--it was just unreal, magical, perfect pizza--the standard for all others.

One last observation--notice how Pizza places in LA always say "NY style pizza"? One thing I can tell you--in NYC you will NEVER see a pizza place with a sign that says "LA style pizza" !!!

[Servorg]

"One last observation--notice how Pizza places in LA always say "NY style pizza"? One thing I can tell you--in NYC you will NEVER see a pizza place with a sign that says "LA style pizza" !!!"

Right...They say "LA style Mexican"!!!!!

[foodiemahoodie]

Oh yeah? They might not call it L.A. Pizza, but...how about California Pizza Kitchen? And let's face - the whole designer pizza movement started at Spago's.

[maxzook]

There are at least two others who deserve equal if not greater credit (or blame if you prefer) for the concept of "California pizza".

The first is Alice Waters, whose chefs made pizzas at Chez Panisse in Berkeley in the late 1970s. More or less simultaneously, Ed LaDou was making pies with unique ingredients at Prego restaurant in the Cow Hollow district of San Francisco.

LaDou met Wolfgang Puck when LaDou taught a pizza-making class at Ma Maison, and Puck hired him when he started Spago. Later LaDou designed the original CPK menu, and then started his own Caioti Pizza Cafe in Laurel Canyon, since moved to Studio City.

[a_and_w]

maxzook is correct.

[foodiemahoodie]

I stand corrected! Thanks - completely forgot about Chez Panisse's pizza.

[hnsbmg]

Max (or anyone else), what do you recommend at Caoti? We swung by on a whim last night about one minute before closing and couldn't get a pizza. (I did find a parking spot on Tujunga at that late hour, however, and documented the achievement, so the effort wasn't entirely lost.) Walking up to the door I realized that I hadn't done my research and didn't know what's currently good. Any suggestions?

[maxzook]

My favorite has always been the lamb sausage pizza with garlic, feta and kalamata olives. Also partial to the salsiccia. If I'm a veggie mood there are many choices, I can recommend the montese or the pugliese.

I'm not a big fan of bbq chicken pizza (remember that Ed LaDou invented it at CPK), my friends who love it ... well, they love it.

I've been pretty disappointed with the so-called New York Style menu, fortunately there is enough on the Old World or New World menus to compensate.

And, I'm almost always able to find a parking spot behind the restaurant, be sure you take a spot marked for Caioti and tell the management if you're double-parking, they'll move it for you if necessary (which has only happened to me once.)

[a_and_w]

There are plenty of (nasty) California Pizza Kitchens in NYC.

BTW, I posted this question on another thread, but figure it might get more responses here. Has anyone tried the pizzas at La Bottega Marino in WLA? I had an pesto-chicken pizza with exceptional crust and am trying to determine whether it was a fluke.

[mdpilam]

I had one of their pizzas tonight (for the first time), and it was delicious! I had the Atomica, which wasn't all that spicy, but it was good. A nice thin crisp crust, and the sauce and toppings were very good. I think the crust was a little bland on flavor, but still overall a very good pizza.

[a_and_w]

Agreed -- La Bottega Marino's pizza is delicious! I've ordered a couple of Atomica pies since last posting and think it's right up there with Joe's and Vito's for my favorite pie in LA right now. I love, love, love the crust, which is crisp yet chewy and doesn't crack when you fold it. Best of all, I don't have to order it "well done" -- the bottom is always nicely charred. I like the saltiness of the crust but think it's missing the yeasty taste that really elevates great pizza.

[Das Ubergeek]

I just had Ameci's for lunch today. Still reminds me of every street slice in New Jersey, New York, etc. Is it Di Fara's, Totonno's, Lombardi's, et al.? No, of course not. But neither are thousands of places in New York.

Mazzarino's is shortly to reopen, if they haven't already. I never get over there nowadays so I couldn't tell.

And there are plenty of places in New York advertising "California pizza". I passed a sign in the Amish Market on 9th Ave. every day for weeks that talked about "pizza and California pizza". It's just considered a separate animal, kind of like that casserole they call pizza in Chicago.

[maxzook]

I haven't been in the neighborhood lately, but the owner of Mazzarino's has been promising that they would be re-opening sometime soon (although it should be noted they've promised this before ...):

http://chowhound.chow.com/topics/613417

[maxzook]

Rejoice! Mazzarino's is alive and well:

http://chowhound.chow.com/topics/661144

-----
Mazzarino's Italian Restaurant
12920 Riverside Dr, Los Angeles, CA 91423

[Das Ubergeek]

E la pizza? La pizza è ancora buona?!

[Goonie6]

Is the D'Amores in the valley the same one that has TWO locations in Westwood (about a block apart, it's like a Starbucks imitation)? I go there quite a bit. Anyway, I don't think it's that great at all. Just great for the low calorie count (166 calorie slice? I find it hard to believe OR turn down).
Am I alone in my love of Johnnie's New York Pizzeria? Super unhealthy and super tasty, just the way I like it. Not cheap. Not fast. Century City, Marina Del Rey, Sherman Oaks, 3rd Street, etc. I can hardly ever rationalize ordering from there, but when I really want to break my diet with delivery, Johnnie's is it.

[Mattapoisett in LA]

I kind of agree with one caviat. I ordered a Sausage Mushroom and onion slice. {cheese slice added topings and reheated] But they sauteed the mushrooms in a seperate pan which normally a good thing but they dumped it along with the 1/4 cup of Olive oil it was coocked in on the slice. Not good eats. But knowing that I would go back and order more wisely.

I've heard about good East coast pizza at North End [Boston]Pizzeria on Olympic at Bundy. I have not tried it but as a Native Bostonian I am looking forward to it.

Take care

- P.

[Das Ubergeek]

Northend (there's one in Burbank) isn't bad but it isn't the best pizza in LA by a long shot.

[Harveycan]

Well, you thought Ameci's was among the best, so your credibility is pretty suspect in my book :)

[Das Ubergeek]

If you're looking for Di Fara's in California, you are setting yourself up for disappointment, because it doesn't exist. It doesn't exist anywhere in the world except New York, either, so we're not exactly alone.

I will stand by my statement that Ameci's makes a decent pie. You don't like it, don't eat there, that's all there is to it.

BTW: 13 replies to one thread??

[bulavinaka]

>>Well, you thought Ameci's was among the best, so your credibility is pretty suspect in my book :)<<

With all due respect, you're obviously new to this board. Lance Armstrong has won seven TsDF, Omar Khyyam was epic in his poetry, and Das Ubergeek knows food like no other...

[flowergirl]

The Rainbow Bar and Grille on Sunset in W Hollywood has the best pizza outside of New York. Their stuffed mushrooms and all of their soups are great also. Granted it is a bit of an odd place but the food is fantastic

[apple7blue]

It's quite affordable too and open till 2 am or somethin'