'California' on Serious Eats
Even if Isola Pizza Bar's Margherita pizza was average, it would probably be newsworthy for the price alone: just $5 during happy hour. But it's not average pizza; it's awesome pizza.
Searching for a fun new spin on a white pie? Look no further than this Brussels sprout and pancetta pizza with Béchamel sauce from Cucina Urbana in San Diego.
Tourists, rejoice! If you're planning to visit San Francisco's Fisherman's Wharf, it turns out that you're not stuck with lousy food. Carmel Pizza Company has you covered with quality Neapolitan-inspired pizzas out of a wood-fired oven.
"I've always had strange ideas for pizza, but the rule is to always make the pizza make sense. Any a*****e can take a dish and basically just slap it on dough and call it pizza. But it's not that easy. It's texture, it's balance, and it should always be fun. If pizza isn't fun, it's lost its way."
Hello, Slice'rs, allow us to introduce you to Slicer. This just-opened pie shop in Oakland creates low-key New York-style pies, but splurges on its toppings. We got a look behind the scenes at the pies they're creating in the this new joint.
When Amici's East Coast Pizzeria opened up in 1987, some Bay Area residents felt like they had been rescued from pizza purgatory. We went to one of the thirteen locations of this mini-chain to see if the pies still play that well.
Shimmering sunshine and a lazy ocean breeze drifts through Simmzy's open walled dining room. One whiff of the sea salty air—plus a pint—will draw anyone into the endless summer that is Long Beach's Naples Island. That laid back attitude stops at the glass window into the kitchen. Each dish is a carefully calibrated assemblage of otherwise casual ingredients. On the pizza menu, the Arugula Salad Foldover stands out as the best of the bunch.
Emilia's Pizza: Keith Freilich Opens Up on Ovens, Bad Accountants, and Pizza Miracles in Berkeley, CA
For the last five years, we've been hearing a lot about the Bay Area pizza scene. That's mostly due to a large swath of legitimately great pizzerias, but the noise has definitely been amplified by big names like Mangieri and Gemignani. Nonetheless, one of my favorite pizzas in Berkeley is made by someone who consciously flies below the radar. Keith Freilich is the owner of one of the more impressive resumes in recent memory...and he agreed to share some of his experience with us.
After a long, long night, I found myself on Hollywood Boulevard, desperately craving a slice. I randomly chose one of the area's plentiful slice joints and met one of the worst pizzas I've ever had. So, what's a girl to do? I set out to find what (if anything) the Boulevard has to offer in the way of pizza.
The air sizzled with anticipation leading up to Bestia's opening last November. Time has not tempered the excitement. Any non-6 p.m. or 9:45 p.m. reservation must still be made one month in advance. Since the early days, dinner at Bestia has been splendid. As the kitchen tightens up and recipes get tinkered with, the food—specifically the pizza—gets better and better.
Pitfire Artisan Pizza's seasonal Eggplant Parmesan pie may sound like heavy comfort food, but the LA pizzeria takes a lighter approach to the hefty nightshade. At the base of the pie are translucent sheets of grilled eggplant, aubergine skin peeking out from beneath the blanket of blistered cheese and sweet cherry tomatoes. Executive Chef Andrew Lakin walks us though the making of this summery pizza.
Privateer Coal Fire Pizza's Brussels Pie is topped with a creamy white base scattered with ribbons of pancetta and finished with a slaw of lemon vinaigrette-tossed brussels sprouts. This pizza has similar elements to another Top This favorite, but the execution is entirely different—and thoroughly delicious.
In March, an odd and unused window on the side of The Churchill took on new life, as the food and cold-pressed juice purveyor, Clover Takeaway, set up shop. Tucked away at the bottom of their menu is the NYC Cheese Pizza Slice, at a tempting $2.00—a steal given the talent and ingredients on hand in The Churchill's kitchen.
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.,,
Is flatbread pizza? The debate is certainly nothing new. But at Full of Life Flatbread in Los Alamos, the self-styled flatbread makers don't worry too much about labels. Instead, they focus on ingredients. Here's a look at the ten pies that emerged most recently from the 20-ton, 900º masonry oven that hulks along one wall in the open dining room.
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.
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.