You'd hardly recognize the soaring burgundy walls and crystal chandlers of the The Luggage Room Pizzeria as the actual former luggage room of Historic Del Mar Train Station. Transformed into a dimly lit restaurant in October 2010, by LGO Hospitality, it sits adjacent to the La Grande Orange Café. Manning the black clad olive wood burning oven, Executive Chef Jordan Lynn turns out one of the best 'sourdough' crusts in the area.
Inspired by Chef Field's broccolini and lemon dish served at Chelea's Kitchen in Phoenix, Lynn replicates the flavors in the popular Rocket Man pizza. Topped with roasted Fresno chilies, broccolini, roasted garlic, and oven-dried tomatoes, this is not your run-of-the-mill vegetable pizza. With a base of Gremolata —parsley and lemon zest folded into a roasted garlic paste—it has a puckering brightness that resonates throughout each bite, accentuating the tinge of sour in the crust. At the Luggage Room, an egg can be added to any the pizzas (free of charge!), adding an extra 'sauciness'. The pies are served on slotted trays ensuring the base never gets soggy, even when that luscious egg yolk bursts.
What You'll Need
- 1 portion of sourdough pizza dough
- 5 ounces whole milk mozzarella, grated
- 1 bunch parsley, stems removed, finely chopped
- 1 bunch broccolini
- Zest of 1 lemon
- 1 head garlic
- Extra virgin olive oil
- 3 medium sized roma tomatoes
- 1 yellow bell pepper
- 2-3 Fresno chilies
- 1/2 pound mixed fresh herbs whole with stems (Basil, parsley, Rosemary, and thyme)
- 1 egg (optional)
The Luggage Room Pizzeria
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