WHY Large, thin-crust pies, sold whole or by the slice, with every imaginable topping. WHAT Before Main Street got as hip as it is today, there was Wildflour. It’s a classic pizza joint in a fetchingly funky historic shack, with a wood-paneled, sawdust-floored inside room and a large patio in back. WHO Families, local AYSO [...]
October 28, 2011 | Posted in
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WHY The perfect and characteristic char on the bottom crust of each exquisitely baked pizza. The margherita is simple, sauceless and spectacular. WHAT Alas, Antica lost its lease just as we went to press, but we are keeping it in the book because we have faith that it will have a new home by the [...]
October 28, 2011 | Posted in
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WHY Unusual and very good pizza made with a cornmeal crust that’s almost like a good hush puppy, crunching with each bite. Try the one with pancetta and red onions. WHAT A tiny, cheerful café flagged with market umbrellas and small outdoor tables, serving unusual and delicious pizza by the slice or whole, to eat [...]
October 28, 2011 | Posted in
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WHY Pizza dough of perfect flavor and bite, paired with superb toppings; the margherita is simple the way E=MC2 is simple. WHAT Is Mozza’s pizza the second coming of Christ? You’d think so with all the hullabaloo around this pizzeria and its celebrity-chef parents, Nancy Silverton and Mario Batali. But the result is something more [...]
October 28, 2011 | Posted in
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WHY Huge, floppy New York-style pies and hearty traditional pasta dishes. Eat your pizza quickly—they get soggy if they sit around, and they don’t take home well. WHAT Huge, ultra-thin-crust pizzas are served in a basic storefront setting. The pies and slices can be taken to Colorado Wine next door for a fun vino con [...]
October 28, 2011 | Posted in
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WHY The crust is thin, the cheese and sauce are in fine balance, and the vintage sign out front still calls it a ‘Pizza Pie.’ WHAT The pizza is an L.A. legend, but this funky Eagle Rock landmark is no place for a quick bite; waits are fearsome, and even ordering a to-go pie can [...]
October 28, 2011 | Posted in
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