Entries tagged with 'LA'
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Slice Mentioned on 'Good Day LA'
Slice was apparently featured on Good Day LA this morning during the "Maria Surfs the Web" segment. Thanks to Maria Quiban for the shout out. Greetings to any new folks in Los Angeles who may have found us via KTTV Fox 11. (And just so nobody gets bent out of shape here, the videos Ms. Quiban actually shows in her segment were videos Slice embedded via Food Network Humor and Stephanie Izard's Tasty Life.) Update (7/14/2009): As has been pointed out below and on Food Network Humor, my tone above comes off as pretty damn flip—that's not what I...Antica Pizzeria: A Culinary Oasis in a Pizza Desert
Antica Pizzeria 13455 Maxella Avenue, Marina del Rey CA 90292 (2nd floor of Marina Marketplace; map); 310-577-8182; anticapizzeria.net Pizza Style: Neapolitan, VPN-certified Oven Type: Wood-burning The Skinny: Delicious Neapolitan pizza from the president of the U.S. branch of the Verace Pizza Napoletana association Price: Margherita pie (serves 1), $12.50 As a transplanted a New Yorker living in Los Angeles, I have often suffered pangs of homesickness for the streets of my youth. All I have to do is close my eyes and allow imagination and sense memories to transport me back to the Bronx. One of the most poignant...Bay Area(ish): Rosso Pizzeria Mobile Oven Tonight in Santa Rosa
Bite Club Eats says: "Word is [Rosso Pizzeria] will have a mobile pizza oven starting May 13 at the Santa Rosa Wednesday night market. We also found out that the much-loved Kashaya's Brick Oven Pizza (another mobile pizza baker) who's been gracing Petaluma and other West County farm markets will soon be coming to the Saturday market in Santa Rosa." Santa Rosa Market: 4th Street from Mendocino Avenue to E Street, Santa Rosa CA; srdowntownmarket.com...ZOMG! Barone's in Los Angeles
L.A. Pizza Blog Something about the looks of this pizza makes me want to eat the crap out of it. JAB at L.A. Pizza Blog reviews it and says: This pizza as you can see is extremely different than any other pizza I've had, probably most pizza you will get anywhere... The crust was very thin and crunchy... Toward the middle the crust was a little less chewy but still retained the dense, thin, and chewy traits... The sauce was a heavier tomato sauce similar in style to a pasta/marinara sauce with a lot of flavor and spices. The...L.A.: Mozza Expansion Means Take-Out Pizza and a Pizza School
News from L.A. Weekly's Squid Ink blog that Pizzeria Mozza is expanding to include a blip of a take-out pizzeria (with just four seats) and a pizza school: Yet it's the eastern part and biggest section of the shop that will really get people talking. Tentatively called the "Scuola di Pizza," this flexible, multi-purpose food room will be the ultimate space in which to play out your Mediterranean culinary fantasies (as long as they're within the bounds of socially accepted behavior, of course). A long counter at the rear frames a small pizza oven and other ridiculously gorgeous shiny cooking...Gridskipper's Map of Best L.A. Pizza
The blog Gridskipper gives its take on the best pizza in Los Angeles: Pizza Buona, Casa Bianca, Vito's Pizza, Mozza, Lamonica's, Mulberry, and Nicky D's. What say you, pizza freaks?...Pizzeria Mozza Just About as Good As You've Heard
Daniel Zemans, our man in Chicago, checks in with another piece of intel from the road, this time in Los Angeles. —The Mgmt. Pizzeria Mozza 641 N. Highland Avenue, Los Angeles CA 90036 (map); 312-337-6634; mozza-la.com/pizzeria Getting There: It’s L.A.; get in a car and drive Pizza Style: Artisinal Oven Type: Wood The Skinny: Rightfully recognized as one of the best pizzerias in the U.S., but the ambience and attitude could use some work Price: All pizzas are about 10 inches and range from $10 to $22, with most around $15; most desserts are $8 or $9 The day I...Michael Bauer's Pizza Fridays
"It hurts me, because they act as if I'm trying to get something over on them. I wish I had the nerve to charge $50, because that's what it's worth." —Anthony Mangieri Michael Bauer, the food critic of the San Francisco Chronicle, has apparently gone pizza mad after eating at Pizzeria Mozza in Los Angeles. The pies there inspired him to talk to some of the acknowledged masters of pizza: Anthony Mangieri (Una Pizza Napoletana, New York), Chris Bianco (Pizzeria Bianco, Phoenix), and Nancy Silverton (Mozza). Not only that, but readers hungry for San Francisco pies will be pleased to...A Sprinkle of Cheese
New York Times on Accademia di Vino: Anyone familiar with the grilled pizzas of Al Forno, the Italian restaurant in Providence, R.I., will be glad that Kevin Garcia, who once worked the dough there, is serving very satisfying clones of those crackling crusted gems at Accademia di Vino, where he is now the chef.X-ray-thin crusts have judicious coatings of cheese — robiola, goat cheese, ricotta, sheep cheese — and sparing but flavorful toppings like broccoli rabe, black truffle pâté and soppressata. The tomato and mozzarella pie is dotted with cherry tomato halves and fresh basil. One pizza caveat: skip...Slice is part of the Foodblog Ad Network. To advertise on this site or across a network of food-related weblogs, click here.
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