Last week we gave you "The United States of Pizza: California (Part 1, NorCal)." Well, where there's "Part 1" there's gotta be a "Part 2," right? Here it is: Southern California. It's a doozy. Stretch your scrolling finger before you click through!
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...
Clicking in to the Slice inbox today, we've got a question that Slice readers might be able to help with. Photograph from Nick Sherman of Pizza Rules! (Confidential to Nick: Are you still updating your site? Pizzadom misses you!) Hey Adam, There's a Two Boots opening up in Los Angeles in January, and I'd like to know if I should be even remotely excited. As of now, I am not. I've read a mix of good and bad, but I'm coming to you for the truth. New York Pizza Tour 2 is slowly getting hashed out on this end. I'll...
Trembling like a teenager in anticipation of his first kiss, I got in my car and headed in an easterly direction on the Santa Monica Freeway. Unlike a teenager, however, I was anticipating that Bollini's Pizzeria, out in Monterey Park of all places, would satisfy my now desperate craving for great pizza. Up till now, every pizzeria that has been touted as awesome here in California has left me seriously disappointed. Nevertheless, the hype about Bollini's fired my hopes. Signor Christiano Bollini, born and bred in Monterey Park, a predominantly Chinese suburb of Los Angeles, had trained in Naples,...
We all have a purpose in life, and for Big Mama's & Papa's Pizzeria on Hollywood Boulevard in Los Angeles, it's to create a 54-inch square delivery pizza. If you had the same idea, you better get on it. They even found a 54-inch square cardboard box! For just $199.99 (plus $14.99 for each additional topping), today's (at least so far) largest deliverable pizza in the world can feed 50 to 70 people. Heads up, though: They need a full day's notice to create one, so order today for Monday Night Football. [via EatFeats]...
Pizza wars, once confined to New York, now rage in Los Angeles. New York's dough-slinging gladiators, DeMarco, Grimaldi, and Mangieri, have their counterparts here in Joe and Vito, of their own respective eponymous pizzerias. L.A. food bloggers, like their New York brethren, get rather emotional over pizza, which strikes me as odd since I've yet to taste pizza in L.A. (except for Mozza) worth getting especially excited about. Nevertheless, on the web locally, and on Slice, pizza freaks have slammed Joe's for uncharred crust, insipid sauce, and unhelpful and discourteous service. One gourmand opined that Vito's "is genius ......
Editor's note: Today, Chuck K., a New York expatriate living on the West Coast, drops by with intel on the outpost of Joe's Pizza that opened in Los Angeles. Buon appetito, friends! —The Mgmt. Step right up! Get your honest-to-goodness, 100 percent original New York-style pizza. Whether it's Tony's, Johnnie's, Frankie's, or Vito's, Los Angeles pizza purveyors love to claim New York authenticity in their pies. Not long ago, an establishment in Marina Del Rey killed whatever optimism I had left for "New York-style" pizza around L.A. At this nameless place, the crust tasted like a ream of loose-leaf paper,...
Editor's note: I had an email exchange last week with a Serious Eats reader coming to New York from L.A. The gist: "The airline food ain't gonna cut it for the flight back west. What uniquely New York snacks should I bring on board that will travel well?" (Unfortunately, I couldn't recommend pizza for that.) Long story short, I asked her how far she was willing to go for good snacks for the plane. Her answer included some good L.A. pizza intel. —The Mgmt. Christiano Bollini, pizzaiolo at Bollini's Pizzeria, a wood-oven Neapolitan-style joint in Monterey Park, California. Photograph from...
Bon Appétit magazine, in conjunction with the Food Network, went across the country looking for the best pizza, hamburgers, ribs, fried chicken, and tacos. Three finalists in each category are written up in the September issue of the magazine (the blurbs are rather generic-sounding), and the winner is going to be announced on a Food Network special hosted by Alton Brown August 18. What isn't clear to me after reading about their search is the methodology they used. What criteria did they use in each category? How did they go about finding and then eating at the best places in...
