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Santa Monica Pizza Recommendations

  • t

For several years, I have been happily buying pizza to go at Patty's on Montana. However, they have recently changed their packaging, so that the bottom crust does not get as crisp as it used to. Also, the dough for my last order was so soft it stuck to the tray.

Does anyone have a recommendation for a good pizza-to-go place in Santa Monica?

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  1. Wow, you must be new here! Welcome to the Los Angeles board.

    Joe's of Bleecker
    http://www.joespizza.com/

    Mr Taster

    11 Replies
    1. re: Mr Taster

      Agreed, Joe's is great especially the fresh basil and mozzarella slice. I didn't notice the B rating change. Though I wouldn't expect cleanliness in downtown SM. Bravo Pizza across from the Urth Caffe has good topping but the crust is lacking. And Abbot Kinney is totally all over the map (like this post), some days great, some days not so much. But the staff is almost always inattentive and slow.

      1. re: Mr Taster

        I particularly enjoy their sicilian pie - which many pizza shops out here do not have.

        1. re: joshekg

          Agreed-- they do make a really nice sicilian slice.

          Mr Taster

          1. re: joshekg

            I'm personally not a fan of Joe's sicilian -- needs more oil in the crust. I prefer the round with pepperoni.

            1. re: a_and_w

              Where would you go for a good Sicilian slice in LA? Joe's has that perfectly crispy bottom layer, the soft middle layer, the zippy tang of a proper Sicilian sauce (very different from the standard sauce) and lovely crunchy burnt ends and well done cheese, all distinct characteristics of a good Sicilian slice. What's not to like?

              Mr Taster

              1. re: Mr Taster

                I haven't found one I'd recommend, though I hear great things about the grandma slice at Tomato Pie. I actually don't love the sauce on the Joe's sicilian -- are you sure they're using a different sauce? Also, as I mentioned, the crust needs more oil than Joe uses. My paradigm for Sicilian pizza is the square slice at DiFara, which uses a meat-based sauce and lots of olive oil in the crust.

                1. re: a_and_w

                  Ah, well as I'm sure you know, Di Fara is the exception rather than the rule... his square slice is less "Sicilian" and more "Dom's sqare pie"... it's sort of in it's own category.

                  The sauce used on Sicilian slices is always different (or it should be)... tangier, bolder, more forward tomato flavor. But it's not just the seasoning of the sauce that makes it different... there's a certain gestalt that comes from the slightly funky smokiness of the Sicilian crust as it comingles with the unique tanginess of the Sicilian sauce. Joe's Sicilian has that in droves... of the other rare places in the town that serve Sicilian slices (like Mulberry), their pies don't posses that same depth.

                  Mr Taster

                  1. re: Mr Taster

                    Point taken about the meat sauce at DiFara being exceptional. I think of Sicilian sauce as more tomatoey, chunky, and garlicky than regular pizza sauce, if that makes sense. My recollection is that Joe's uses the same light tomato sauce they use on the round pie. I also remember Joe's square not having a proper brown on the cheese or the crust. I recall going elsewhere for square slices in Manhattan when I lived in NYC. But my recollection may require some refreshment!

                    1. re: a_and_w

                      If you're using Dom's pie as the benchmark for a proper brown, then nobody in LA is going to give you that. But by LA's standard, Joe's does it.

                      Mr Taster

                  2. re: a_and_w

                    Tomato Pie is much superior to Joe's in every regard. Still, Joe's is OK.

            2. re: Mr Taster

              Just a warning -- Joe's makes a "New York" style pie, which may not be what you're looking for. Personally, I find it lacking in flavor. And others have mentioned that NY-style pizza gets cardboardy if you don't eat it right away.

              My go-to place is Santa Monica Pizza Kitchen on Wilshire around 14th or so. It's not fantastic pizza, but it's the best I've found in SM.

            3. Joe's Pizza
              and then there's the new place on Wilshire and 11th - NY+C, which is quite good.

              1. I had an enjoyable pie last week at Santa Monica Pizza Kitchen on Wilshire nr 14th. They recently renovated and it looks nice whereas before it was more of a hole in the wall.

                1. Not Santa Monica, but La Bottega Marino on Santa Monica Blvd. does the best pizza I've found in WLA. Try the Atomica with pepperoni.

                  1 Reply
                  1. re: a_and_w

                    I agree, they make a good pizza. I also think Joe's is solid as well as La Rocco's in CC.

                  2. Although the rest of the menu is mediocre, Buca di Beppo has an awesome pie with spicy sausage, pepperoni, red onions, gorgonzola, and a couple of other things on it. It has a super thin crust, rectangle in shape (or maybe that's b/c we always get the large) and it blows a lot of other pizza away. Can't remember what they call it, but when my DH worked around the corner, we used to get it to go quite often. Reheats really well too. In Santa Monica, on 2nd btween Broadway & SM blvd. They have a valet spot for to go, I think. Okay, now I'm gonna crave this!!

                    1. Joe's is good. I also like Abbot's Pizza Company--particularly the wild mushroom pizza.