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.,,
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.
"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."
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.
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.
"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.
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.
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.
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.
When looking for NYC style pizza in LA, Delancey rarely comes up. Perhaps because Delaney is not a direct interpretation of a particular style. They capture the classic New York/Jersey pizzeria feel, but remain aware of their Hollywood address.
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.
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.
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.
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.
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).
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.
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?
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.
East Village newcomer (and Wayland expansion) Animals serves a surprisingly complex vegetarian sandwich that delivers on its promises.
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.
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.
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.
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?
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.
This Hawaiian-themed burger spot makes a cast for the value of a fast casual chain.
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.
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.
View Pizza - L.A. & Southern California in a larger map
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. :)...
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.
Top This: The Cheese Board's Mushroom, Onion, Mozzarella, Ricotta Salata, Arugula and Lemon Vinaigrette Pizza
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.
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.
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.
Crunchy pears, caramelized onions and pungent goat cheese make a fantastic pizza experience......
My mom's vegetarian zucchini lasagna - light and delicious!...
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....
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....