Milo and Olive is making artisan bakery style pizza more of a thing in Los Angeles. The focus of these hardy baker's pies is the crust, incorporating a mix of flours. Open just two months, this pizzeria has already carved out a place in the LA pie-scape.
'Santa Monica' on Serious Eats
With beach views and fire pits, the Dining Deck of Santa Monica Place has quickly become a popular public space in Los Angeles. In this lovely setting sits Pizza Antica — not to be confused with Antica Pizzeria. With four locations in California, Executive Chef Gordon Drysdale's American-inspired Italian food is market-driven with a seasonal rotation of increasingly popular pizzas. Their Roman-style pies have a thin, crisp crust with absolutely no sag. For this edition of Top This, we learn how to make their addictive Broccoli Rabe, Caciocavalo, Burrata and Chili Oil pizza.
[Photographs: L.A. Pizza Maven] I love pizza! Everyone reading this site loves pizza (I hope). The very thought of a 14- to 18-inch round, properly baked crust covered with a fresh, spicy sauce and a fresh, creamy mozzarella (and perhaps some crumbled fennel sausage) triggers a salivary response worthy of one of Pavlov's dogs. So the recent opening of a new high-concept pizzeria here in Santa Monica, California, set me percolating and salivating with anticipation. The name, NY & C (as in New York & Chicago), belies the concept. The Big Apple and the Windy City, competitive in everything...