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Sep 11, 2011 10:52 PM

Stella Rosa pizza on Main St in santa monica

ate dinner there tonight.
the best pizza i've tasted on the westside.
thank you LApizzamaven for the heads up on this.

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  1. @ westsidegal...Glad my opinion was endorsed...People all have different tastes but i have to say, i still think theres good and bad! their crust was really the key for me....It is a bit pricey, but a great pie is something i'll spring for! Anywhere besides Mozza that you like better?

    6 Replies
    1. re: lapizzamaven

      nope. imho this is the best westside pizza, PERIOD.
      great, great, find.
      thanks again

        1. re: lapizzamaven

          Better than Mozza!!?

          That's enough for me. Will have to give it a try now. Any recommendations?

          1. re: Porthos

            i don't consider Mozza/ Highland to be on the westside, so i wasn't including it in my statement.

            1. re: westsidegal

              Ooops. Missed the westside part. I saw your "Nope" "best" "pizza" and "PERIOD" in response to Maven's "Any place you like better than Mozza" and got a bit excited.

              I'll settle down a bit and wait for this pizza renaissance to develop a bit more.

        2. re: westsidegal

          Definitely the best westside pizza, PERIOD! Wonderful. Don't miss Bollini's anymore!

      1. Funny. I LOVE the salads here. But I don't love the pizza. I like it, but to me the crust always tastes too whole-grainy. It's like a honey-wheat crust. And it's always a little bit raw and gummy. The toppings are great though. I really like each slice until I get to the perimeter crust, and that is not so good in my opinion.

        All in all, I much prefer Gjelina's pizza. To be completely antithetical to Chowhound opinion, I like Stella Rossa's salads better than Gjelina's (the kale and the mizuna-mache are both killer).

        5 Replies
        1. re: sushigirlie

          @ porthos...i definitely wouldnt say better than Mozza but better than any other pizza ive had in LA...Yeah sushigirlie, youre a real contrarian! the pies ive ordered all have had excellent crusts...different people do make the pies but other than some variance in amount of toppings, the crusts were cooked quite consistently....i think, way better than Gjelinas which i like buttypically are quite flaccid! go figure...

          1429 Abbot Kinney Blvd, Venice, CA 90291

            1. re: sushigirlie

              The crust tastes whole grainy because it is locally sourced, milled (to their spec) whole grain wheat. Excellent buds sushigirlie, even if you don't like the outer crust.

              I like everything about Stella Rossa's food over Gjelina, despite the fact it is a corporate "concept" joint, despite the insufferable weekend crowd. Just had the privilege of going through a pulverizing 7 course meal at L2O (where Chef Mahin previously worked) last weekend. If they're utilizing even 50% of the meticulousness at Stella Rossa as they do at L2O, every & any product coming out of that open kitchen will supercede Mozza, Sotto, ad nausea. Gjelina looks a chump.

              Now, we await the DineLA menu.

            2. Anyone tried taking it out yet? Does it travel? Just had a baby this week and we won't be going out anytime soon but I really want to try these pies!

              6 Replies
              1. re: gordo26

                Congrats on the snapper, gordo26!
                Is there any pizza that doesn't travel? I never had a pizza that got any better by traveling...they all deteriorate (and proportionally to the time from oven-to mouth).

                1. re: Ciao Bob

                  In my experience, pizza from Vito's and Mozza is sometimes even better reheated than it is fresh. It depends on the toppings and the oven, though. I haven't tried it with Stella Rosa pizza yet.

                  1. re: Peripatetic

                    I do love reheated -- or even cold pizza -- the next day. In that situation I totally agree that some pies "travel" better, often much better, than others. The sturdier, thicker crusts (Mozza, Sotto, Vito) work better than the ultra-thin set (Gjelina, Teronni) which tend to dissolve. But for primary eating I don't think any pizza "travels well" comapred to eating it fresh.

                    1. re: Ciao Bob

                      I am also a leftover cold pizza lover.

                  2. re: Ciao Bob

                    Thank Ciao Bob #3! i heard the restaurant is actually very kid friendly depending on what time you go. I was thinking of Pit Fire's Burrata Pie Pizza with Arugula. Doesn't travel at all and even if you add the Arugula at home it still isn't the same.

                    Love left over pizza. Always order with that in mind!

                  3. re: gordo26

                    Personally, id say if you really want the best pizza, you shouldnt travel with it in a box any further than your car, which you parked right out front...this is something i often do at Mozza2Go...get lucky and find a space nearby on Melrose and eat it while sitting on the hood, NYstyle...or LA style in a hassle, no crowds!

                  4. Place link for Stella Rosa added.

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

                    1. finally tried this place yesterday. Must agree with westsidegal - best pizza on the westside. Crust was amazing and toppings were perfect. Can't wait to go back.

                      1 Reply
                      1. re: gordo26

                        kudos to LAPizzaMaven!
                        great, great recommendation.
                        i never would have noticed the place if it were not for the LAPizzaMaven recommendation.