'California' on Serious Eats

Top This: Arugula Salad Foldover (à la Simmzy's)

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. More

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. More

Los Angeles: Bestia Hits its Stride

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. More

Top This: Eggplant Parmesan Pizza (à la Pitfire Artisan Pizza)

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. More

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