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Aug 9, 2010 10:24 AM

Mulberry Street Pizza - Yikes!

I had heard they were good so I dropped in the Encino Store for a slice. A pretty sad looking selection spinning around in a heated enclosure. I asked the guy how long they had been in there and he said "Two hours". Well, I was out of there before you could say "Anchovy"!

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  1. Even a freshly baked pizza is barely above most delivery chain's pizza.

    1 Reply
    1. re: reality check

      Go during higher traffic meal periods, not necessarily in the middle of an afternoon. Their white cheese & spinach pizza used to be great when I worked across the street from the place. But it has also been a few years since...

    2. I usually order a sausage and garlic slice. They don't have that ready, so they have to prepare it.

      I like it, but I'm no pizza expert.

      Mulberry Street Pizzeria No 2
      17040 Ventura Blvd, Encino, CA 91316

      6 Replies
      1. re: Dogbite Williams

        You mean they can't take a cheese slice, top it with sausage and garlic?

        1. re: reality check

          Reality check, that's exactly what they did.

          1. re: Dogbite Williams

            that seems generally unhelpful then.

            1. re: cls

              So you want them to bake a whole pizza for each slice that people want? I am not sure if people understand but restaurants are businesses. I don't know about the Encino store but the one in Beverly Hills is good. I have only ordered full pizzas so they did make them from scratch, not slices.

              1. re: apple7blue

                Agree. Beverly Hills location on canon at Lunch is always busy, and the pizza's always great.

              2. re: cls

                That's what most New York pizza places do when you order a slice. They might have a few pies with certain toppings, but usually use the plain cheese, add toppings to the slice, and heat it up.

                I don't get the hate for Mulberry. I've had pizzas from Encino and they are fine, especially the white pizza. I don't generally order them, though, because I find them too expensive and you can only get the giant size delivered.

        2. Dog said they normally don't have a sausage and garlic ready, so they have to prepare it. So I was just pointing out that is no different than ordering a pepperoni and they only had cheese slices left. I didn't say they should make a whole pie for just one slice.

          But Mulberry St. is bad pizza. I've never been impressed with their pizza, whether it's been freshly made or sitting around and prepared.

          5 Replies
          1. re: reality check

            I think dog's point was that it's not just a pepperoni slice sitting around or whatever flavor and they give it to you as is. He asks for unusual toppings so that they have to "take a cheese slice, top it with sausage and garlic" and heat it before serving it. I was mostly referring to the comment: "that seems generally unhelpful then" that they "take a cheese slice, top it with sausage and garlic". Also, the original poster's (allyoucanet's) sentiment that pizza out for 2 hours is not worth eating--I disagree with. To me. a lot of pizzas taste pretty good when you are hungry and they are fresh out of the oven, but a better test for me is how do they taste the next day even cold from the refrigerator. Some of the best pizzas that I've had were Friday night pizzas enjoyed again reheated and even cold on Saturday morning watching cartoons.

            You think their pizza is bad, fair enough. Or don't want to try the pizza, also fair enough.

            1. re: apple7blue

              And I was referring the the post which on one hand said: sausage and garlic was a better fresher choice, followed by the post that admitted it was the same pizza which was pre-prepared.
              I call that mildly amusing and yes, generally unhelpful.

              1. re: cls

                Recently, I have actually had several good reheated slice experiences at the Bev Hills /Beverly Dr branch of Mulberry...Oddly, when i ordered a fresh pie at Encino branch it was not good. I had a major crust problem.Tried explaining i wanted it well-done, not crisp, not burnt, but somewhat charred. Theguy looked at me like i was nuts and ended up bringing the typical blonde,undercooked pie which i sent back then it arrived brittle and over done...O woe it be for pizza lovers out here in LA.

                1. re: lapizzamaven

                  Maybe LA is not a place for Well-done pizza, who knows.
                  Whenever you get pizza in the middle of the day, make sure it is around the lunch hour, and the likelihood of getting a better product increases immensely, as it is made for either the slice or full pizza sale and was made in the very recent moment.
                  Ordering any pizza from any place at 3pm, or for that matter 11am is not a good idea.

                  1. re: lapizzamaven

                    See my hypothesis is that it is not an LA thing, but a pizza thing. Bad pizza is still pizza--my little sister was saying that they now have good pizza from some place called Rapido Pizza at her middle school compared to the pizza they made at school. I remember kids loved the school pizza over other foods. Maybe Rapido pizza is actually good, but they looked like Little Caesar's pizza franchisee that no longer wanted to pay franchise fees. If you can sell bad pizza, then why improve? I mean look at the proliferation of franchises/chains. Litlle Caesar's pizza to me is cardboard with cheese on it.

                    There is a place called Berry's on Third. They used to have much better pizza, but its sliding downhill. They have another branch by the beach, I think Playa Del Ray. There were huge differences between the places even though they are owned by the same owners and are supposedly the same restaurant. One example, on Third they used tasty nicoise olives and at Playa Del Rey they used those bitter or tasteless black California olives.

                    There is no incentive for pizzerias to improve their product, if they are selling it as is. There are differences in products by market also. Mulberry Encino versus Mulberry Beverly Hills branch. I think the owners of Mulberry are actually involved in the new emerging chain of Johnnie's New York Pizza (which definitely has far lower quality than Mulberry).

            2. I like their pizza ... well I like their thin sliced cheese. That's the only kind I've tried, but I've never been disappointed ... talking about the Encino branch.

              1. I too like Mulberry St. Granted, it's been a couple years since I've had their pizza (BH loc.), but when I did my "taste test", it was my favorite pizza - yes, over Vito's. And I think it's a little unfair to complain about pizza that has been sitting around for a while, because that is what (nearly) every NY pizza joint does.

                7 Replies
                1. re: mdpilam

                  The difference is many NY pizza places have a higher turnover and many will get rid of pizza that has been sitting around too long.

                  1. re: mdpilam

                    Not a fan of Mulberry, but agreed, the idea that a NY style slice place having pizza sitting would cause one to run away in horror is a bit strange.

                    1. re: cls

                      You miss the point. It's not the fact that pizza is sitting around. It's the fact that pizza is sitting around TOO long.

                      1. re: reality check

                        What's the time limit? Two hours seems pretty normal, which is why it's par baked in the first place. I think in most places in NY, it's measured in days. Try ordering a less popular slice like white in the late afternoon and my guess is it's been there since opening.

                        1. re: cls

                          That's disgusting if they keep pizza under heat lamps for days and serve it to people in NY.

                          1. re: apple7blue

                            Kidding about the days thing. The reality is though, most slice places in NY are not clean, don't use fresh ingredients, have gruff if not rude service, and the pizza sits. It is good in it's own way, but the way NY slices are stuff of legend is by and large a myth.

                            1. re: cls

                              I would not know as I have not been there except televisually. I have heard the secret to NY pizza taste is the fact that the pizzamakers take the subway and do not wash their hands.

                              I do enjoy even two day old pizza if it's been refrigerated--well, if its good pizza. Dairy products and bread under heat lamps sounds like a recipe to make people vomit, heh . . .