Union Pizza Company's The Village deep dish pizza is loaded with pepperoni, Italian sausage, smoked ham, sautéed mushrooms, thick sauce, and a pound of cheese. Owner Bruce Markoe pays special attention to the meats, with a technique that ensures his pie stays crisp and light. Well, as light at a five pound pool of pizza can hope to be.,, More
At LaRocco's Pizzera, the Spinaci e Pomodoro highlights fresh produce. The baby spinach leaves and halved cherry tomatoes are lightly touched with heat, drawing out flavor while retaining their vibrant color. This pizza takes full advantage of residual heat, gentling wilting the leaves and transforming the fruit into warm cherry tomato bombs. More
"Crossroads is a place where vegans and carnivores can dine together...and a full bar which has never been done at a vegan restaurant before," said chef Tal Ronnen. The inspiration came from dishes that he ate when he became vegan and the foods he missed (ahem, oysters) when adopting this new diet. Look for small plates on the menu, such as Artichoke "Oysters." More
Praise continuously falls upon Olio Pizzeria & Cafe. Its popularity among the masses is shared by the media—it was ranked the 3rd Best Pizzeria in LA by LA Weekly and named a Critic's Choice in the LA Times. Then again, we Slice'rs—who study pizza day in, day out—take such popularity with a grain of salt. In Olio's case, though, the acclaim is entirely deserved. More
At her cupcake shop Naomi Moreno, three time winner of the L.A Cupcake Challenge, has a variety of interesting flavors to sample. One of my favorite creations bundles two desserts into one handful; the Chocolate Covered Strawberry Cupcake. More
"Variety's the very spice of life," says William Cowper and all your cliché filled friends. At Los Angeles' The Pizza Studio, variety may not be the spice of your life, but it is the key to pleasing a lot of people and selling a lot of pizzas. More
We already know that Slice'rs give Buffalo Chicken Pizza two thumbs up, thanks to our rigorous, highly scientific research. And the folks over at Sliver Lake's Tomato Pie Pizza Joint couldn't agree more...but some of their customers beg to differ. More
Just one week into service and WildCraft Sourdough Pizza is already a hot contender in the Los Angeles pizza scene. More
A year and a half ago I sat at the counter of Pizzeria il Fico, as eager owner/partner John Tierney waxed on about turning this little slice of Robertson Blvd. into a neighborhood hang out. I nodded my head politely even though I though the environment seems too upscale for this. I was wrong. More
Tucked away in Essential Chocolate Dessert's display case—beneath the voluptuous cupcakes and jumbo Ding Dongs—sits the petit cake truffle. This diminutive truffle reduced everything wonderful about cake into one (or two or three) bites. More
It's the pizza you love to hate! Yet Grey Block Pizza has built a reputation on Salad Pizza. When owner Thomas Schiffer noticed customers frequently orderd pizza and salad he seized the opportunity to create a combos—no, not a combo, a combos—by smashing the two together. More
I got my first whiff of the The Urban Oven last year at Chris Bianco's booth at LA Loves Alex's Lemonade. There, Scott Tremonti worked side by side with Chris, for what I later learned was the first time ever. Chris began offering guidance to Scott, and his pizzas have been consistently improving ever since. More
Stranded at a seminar in Anaheim, I bypassed the hotel buffet and walked down Harbor Blvd to The Pizza Press. Situated directly across the street from Disneyland, the former Quiznos was converted into a(nother) fast causal pizzeria. Opened in June 2012, the name references the newspaper theme of the shop—which looks nothing like, but reminds me of a 90's Subway—and the press used to par-bake the crust. More
When I come across Angelinos who yearn for authentic* Italian pizza, they often name Cafe Angelino as their favorite. Authentic, in this case, does not denote doughy, wood-fired Neapolitan pies. Cafe Angelino serves a thin crisp-crusted pizza reminiscent of any corner cafe from any region of Italy. More
When chef Mike Garbs* took charge of the kitchen at Mohawk Bend he originally resisted the urge bring one of his favorite flavor combinations—the herbs and heat of a bánh mì—to the pizza menu (although he is not alone in this craving). More
While double fisting pizza and baked rigatoni about 12 years ago, inspiration struck heavyweight Mike Tyson and he dropped a forkful on his pie—sowing the seed for Mulberry Street Pizzeria's Rigatoni Pizza. If it's good enough for "Iron Mike", it's good enough for you. We'll show you how to make your own at home. More
If you are not lucky enough to live near Stella Rossa Pizza Bar in LA, you are in for a treat! This is one of the best pizzas I've ever had. More
A year ago I had impressive cocktails and much less impressive pizzas at The Churchill, but never made it back. A recent revamp brought Chef Bruce Kalman—formally of Urbano Pizza Bar—on board elevating food to match the cocktails. More
Three weeks after my sojourn in the tomato fields with the Bianco DiNapoli I finally go to taste them as intended: crushed between the knuckles of Chris Bianco. More
Love it or hate it, the fast casual / quick service / Chiptole-ization of pizza is here to stay. The novelty of lining up and specifying topping via a Chiptole / Subway / Pinkberry / Panera assembly line isn't wearing off... it's popping up across the country. More
M Cafe De Chaya is popular for many reasons—like their Kale with Spicy Peanut Dressing and Tuna Burger—not for pizza. Recently this contemporary macrobiotic cafe re-instituted their Saturday pizza nights. So to investigate this fusion, I joined my pizza knowledge with a local macrobiotic authority, Jack Bone (aka my dad). More
Chef Govind Armstrong's love of food is obvious, but his love for gardening came to the forefront with his newest restaurant, Post and Beam. Though he planned to use Red Kuri squash on his Seasonal Squash with Lamb Bacon and Pickled Tomato pie, the ginormous Trombetta Di Albenga vine, which engulfs the entire rear fence of his on-site garden, had other plans for the present. The northern varietal squash burst forth with late summer trumpets. Chef Armstrong pairs he squash with fresh mint growing just a few feet away. Pickled tomatoes and lamb belly bacon—both made in-house—round out this light but bold pie. More
Pizza legend Chris Bianco insists Bianco DiNaopli tomatoes are not the best, but that they are special in a world full of special tomatoes. That no matter where you are, the "best tomato" is the closest one; reflecting the finest qualities of the land. More
Very awesome! And thanks for asking all the right questions (ie: lard, stock...)
I'm loving the new regime!
I hate mayo too.
Lovely! Best of luck out there, you will be missed.
A fair amount of my social circle, including my 'better half,' is vegan. They all love pizza, but none of them like frozen pizza. Nada. I've tried nearly every cheese alternative out there. For pizza, Daiya is too gummy and floral for most pies, especially without toppings.
But there is so much happening in the world of dairy-less cheeses at this very moment! A handful of companies are developing cultured nut milk cheese, like Kite Hill and Dairy Tree. These are not soy/tapioca/palm oil/whatnot slurries mimicking cheese, but real foods containing mostly nut milks, cultures, enzymes and salt.
Whether it will work on pizza is to be determined, but I am quite excited. Until then, I'm sticking with cashew cream.
Yay! Great interview! I totally agree that the OC is not a cultural wasteland... there are tons of great eats and sights!
-A Fellow Happa
PS - @justin h: You are clearly going to the wrong parts of LA. I love SD and I love LA... equally.
@amaeve & monopod - Chef Ronnen was referring to the the entire experience of the restaurant, not specifically the bar. Here is his quote in it's entirety:
"Crossroads is a place where vegans and carnivores can dine together enjoying a beautiful environment, inspirational dishes, and a full bar which has never been done at a vegan restaurant before."
But you two are right, there are a handful of restaurants in Portland (like Natural Selection or Portobello) that seem to compare. So let's qualify this statement to apply to Los Angeles; this is definitively the first of its kind in LA!
Ed Debevic's Beverly Hills was the jam! Sure I’m remembering it through a thick veil of nostalgia and a million pairs of rose colored glasses—but it was my elementary-school-aged vortex of birthdays parties, sing-along dancing and waitress who would hug you on your way out.
The Los Angeles branch was not a hub of tourism like the Chicago location sounds to be. A school bus of fieldtrip-fueled kids would be completely out of place on swanky La Cienega Blvd. It was a family joint, were we would eat Velveeta stuffed grilled cheese sandwiches and the World's Smallest Sundae at a table adjacent to the cast of Saved By The Bell. Which is to say, it's a place for kids. The surly sparkle distracts children—like the way smart phone games and iPad movies do today.
Still, it's a bummer that you’re beefy dining experience at Ed Debevic's Chicago sucked. I’m glad Elliot had a good time—that is the whole point of the place. If the Los Angeles location still existed I would be there in a heartbeat, eating a grilled cheese sandwich and singing YMCA with my friend’s kids!
@imwalking - The Margherita Plus is great! That particular one did get a lovely "coal-like" char...
@LAPM & @SkyHighGluten - Blah... I'd hate to discourage anyone, but Bradford is rarely there these days. He's busy with new projects and a possible second Olio location. Brandon is there all the time, he's just not always manning the oven. I assume anyone reading this would sit at the pizza bar; so when you do, make your high expectations clear.
@billgraney & @Jeff Valentino - Thanks! :)
I too love the cheat sheet! Although I gotta throw in a top left corner vote for NY Dosas.
Years ago Huckleberry served a a Fig Tart that made me a believer. I've never seen that tart again, so I console myself with their Salted Caramel Square and Blueberry Ciabatta!
Throw some freckles on Kenji and he could be the new Wendy's mascot!
@Fsizzle - Last night I was sitting at a pizza bar and watched as a line cook bare-handed a fistful of anchovies then went right into making someone's sausage pizza... I couldn't help by shudder...
@redfish - Not as catchy ;)
You hit the same thoughts I had! Especially the salt. I prefer my pizzas on the saltier side, so I enjoyed it, but it caught me off guard. The Pizzelle—I've been calling it "the savory doughnut"—left the biggest impression... but it may just be because I'd never had one before.
FYI everyone: The $3 focaccia is a steal!
@ridethefader @ilovebroccoli - Really? My Australia friend swears there are crazy good places popping up in Sydney (Rosso Pomodoro? Pizza Mario? Lucio Pizzeria?).
But maybe he just wants me to visit... or maybe he has bad taste...
Sigh... I see why Lance asked my permission to cite me as a fan of Mr. Pizza. It's true, I am a fan! But, I enjoy the pizza; I'm not in love with it, nor do I recommended it to others.
Yes, Mr. Pizza is odd. Many of their signature pies look they were baked at the Play-doh Fun Factory before falling through a Treehouse of Horror PDI-wormhole onto your plate. But it's easy to pick on the weird kid. Mr. Pizza is like the eccentric girl in high school with a pink mohawk, hippy dresses and combat boots who just doesn't give a *%&#!
You like salsa, crab, mozzarella, ground beef, onions, bell peppers, paprika, bacon bits, and blue cheese dressing on your pizza?! No problem! Can't decide between a bacon pizza or a Mrs. Fields Cookie Cake? Mr. Pizza totally has your back!
But hey, I'm with you guys. I would never eat one of those pies either. I stick to the classics. The Greek (because I love feta), the Vegetarian and sometime just the plain cheese. Are you scared of the sweet potato mouse stuffed crust? It's okay, you can get the crust stuffed with mozzarella... but where's the fun in that? Don't want to "waste calories" on weird pizza? Cool, you can order just bones! The "Gold Sticks" are dough strips filled with sweet potato mousse and topped with cheddar cheese.
Mr. Pizza is campy fun. Stumbling across their Gold pie in America is like finding a unicorn in the pizza forest: A thrilling rare encounter! But repeat it too much and soon it's just a funny looking horse. Personally, I enjoy the occasional romp through a mystical forest on a pizza unicorn*... but maybe this pizza is just pH balanced for me.
*Maybe I should be committed to an institution
@Andris - Yes!
@SinoSoul - We'll give them at least a few months to settle in before the "review." That said, this is a place I'm currently recommending to friends...
@msecondo - Thanks for reading! ;)
@Niki - Merci!
@theotherworldly - I agree.
@HB2012 - I think most people agree that they belong side by side, but once they are on top, inside, and all over each other it starts to became weird... to some people... not me. Not you.
@jedd63 - You don't have to respect people to sell them pizza :) But I'm quite sure Garrett added the ranch option out of respect for his fans.
@mangabanga - Speaking of fans, looks like we found one!
@Burger365 - Yep!
@Jeff Valentino - The trick is to use it when not talking about cats... but thinking about cats ;)
@BGEPizza - Thanks :)
@imwalkin - I know, I know... but the truffle oil on this pie merely floats through the air right as it's places before you, then dissipates. The offensive part, the metallic/fake taste, isn't obvious in the pizza.
Ha! @franko, I'm with you ;P
...wait, this was a reader's vote? That makes even less sense!
Also, I eat a lot of pizza in Los Angeles and San Diego... to rank San Diego 10 slots over Los Angeles is nonsensical.
Or at least it was til I saw that the writer lives in San Diego...
@Glutenboy - Yay, welcome to the club. I was there yesterday too! I had an outstanding slice of White Pesto and have officially been converted to the White Side. I think you're on to something... perhaps the reheat is key. Because I've never had a problem with my fold, but I always eat reheated slice on site.
Seems like everyone these days loves kale chips. As for me, I'm on board as long as they are freshly prepared, not straight from a bag. But while undoubtedly good, why limit their potential to just snack time? More
Traditional pastelón is kind of like a Latin American lasagna, layering fried plantains with a spiced ground beef filling and melty white cheese. This version is vegetarian-friendly, using spicy red beans for the filling and served with a crunchy, refreshing radish salsa. More
East Village newcomer (and Wayland expansion) Animals serves a surprisingly complex vegetarian sandwich that delivers on its promises. More
Weary of coffee fads? Perhaps you'd prefer something a little more five-hundred-years ago: it's time to dust off your ibrik and prepare a little Turkish coffee. More
Vegan sweets can be tasty but they can also be terrible, plagued by problems like way too much sugar, a leaden or gummy texture, or simply a lack of imagination. We weeded out the duds and found six great vegan sweets in the city: some of them from old standbys like BabyCakes, and a few from up-and-comers like Dun-Well Doughnuts in Bushwick, Brooklyn. Either way, with these sweet, fluffy, moist and sometimes decadent desserts, things are looking up for vegans in New York. More
Serious Eats is bustin' out all over. In the last year we've added Sweets, Drinks, and Chicago to our family of blogs. And as good as Carey, Erin, Kenji, Maggie, Robyn, Nick, and Meredith are, even they cry uncle once in awhile. So we've added a couple of amazing full-time Serious Eaters to the crew, and we wanted to officially welcome them. Don't worry. They're hardly strangers to our wonderful community, as you're about to find out. But rather than introduce them, I'll let them introduce themselves. More
As a quick exercise to chart out my cravings, I decided to plot various foods on an arbitrary "meatiness" to "crave factor" scale. Take a look at that chart and you'll see that outside of a few major outliers (I will always love April Bloomfield's Spotted Pig Burger, and I've never been much of a cookie or ice cream eater), for the most part there is a solid diagonal line that runs from most-meaty-least-craved to least-meaty-most-craved. Seeing it all laid out like this is pretty interesting to me. What does it mean? More
The thing that bothers me is the implied notion that vegetarian/vegan food is vegetarian/vegan first, and food afterwards, and once you've outed yourself as a vegan, that attitude seems to follow you wherever you go. Coming from an omnivore cook, this would have just been another good sandwich. But coming from a vegan cook, it's a vegan sandwich. More
This Hawaiian-themed burger spot makes a cast for the value of a fast casual chain. More
Tito's Tacos, the eponymous taco takeaway stand with the catchy late-night jingle, is a place for all manner of youthful taco nostalgia. Looming in the shadow of the 405 on Washington Place in Culver City, Tito's has a longstanding tradition of serving up the tacos that you and I may recall fondly from our childhood. It's just that, well, some things are better left to memory. More
At their newest outpost in Culver City, Pitfire Artisan Pizza bakes tantalizingly topped pizzas. Using local ingredients sourced from the Santa Monica Farmer's Market, each pie is crafted with the best produce the market has to offer. For this edition of Top This, we learn how to make their Pumpkin Pizza. More
View Pizza - L.A. & Southern California in a larger map More
These no-bake crunchies are so easy and so freaking good. I thought butterscotch needed a cool new name, so I decided upon b-scotch. :)... More
This dressing is what the folks at the Cheese Board Collective use on their Mushroom, Onion, Mozzarella, Ricotta Salata, Arugula, and Lemon Vinaigrette Pizza. The recipe will make way more than necessary for one pizza, but leftovers can be reserved for future use (and you will use it). If you don't want it too sweet, omit the honey. More
The Cheese Board Pizza Collective may be the only pizzeria capable of perfection by committee. At this co-op kitchen there's no boss, no underlings, no master pizzaiolo. Everyone's opinions and preferences get equal attention, resulting in incredible topping concepts. For this edition of Top This, we learn how to make their addictive mushroom-, onion- and arugula-topped pizza. More
The Double Shack Stack is glorious, all 1,130 calories of it. And this week, we're going to figure out how to make one at home. More
An alternate title for this video could be, "Ladybug Gets Really Frustrated Trying to Eat/Kill Sprinkles," but it's more positive to think that the ladybug is just playing. More
Crunchy pears, caramelized onions and pungent goat cheese make a fantastic pizza experience...... More
My mom's vegetarian zucchini lasagna - light and delicious!... More
No one is able to resist the warm gooey cheese with a rich aroma of garlic and herbs that gets scooped up with more bread.... More
This chickpea-based veggie dinner is both burger and bun. While you can stuff it with whatever vegetables you want, I chose to go with, well, everything. Sauteed mushrooms and viadlia onion, brocco sprouts, tomato slices, and avocado.... More
@BGEPizza - Union Pizza Company is super committed to fresh, "all natural" products and nitrite-free meats. I was actually really impressed with the quality of ingredients in the kitchen—including the fresh mushrooms. They are sautéed before going into the pizza. They might look canned, but I assure you, they are not :)
Their website states most of their suppliers and topping prep here.
@Glutenboy - Top This posts are not really reviews... it would take another 700 words to offer a valid verdict.
But... while this The Village is not my personal cup of tea, The Classic—Spinach, Roasted Garlic and Mushroom—is totally my morning latte! It's filled with the most generous portion of spinach I've ever encountered in a deep dish pizza. Union Pizza Company takes care to keep their pies light on the grease and salt (as stated here) but I'm youngish so I salt my slices. In all their pies, the ratio of crust to topping leans heavily toward the topping... a fact I'm personally fond of.