As Neapolitan-style pizza prices rise and rise, Chef Anthony Carron—formerly of Michael Mina—dreamed up a restaurant concept that would bring the prices back down. How cheap? $6 for a 12 inch Margherita cheap! Instead of skimping on ingredients or wood fire ovens, Chef Carron partnered up with Adam Fleischman of Umami Burger and Allen Ravert of Mexicali Cocina Cantina,to create an authentic as possible fast-casual Neapolitan pizzeria.
By cutting out the front of house waitstaff, encouraging quick turn around and high volume, 800 Degrees offers the highest quality ingredients at unbeatable prices. Diners move along a Chipolite-style assembly line of made to order pizzas, toppings and salads. The pies cook for sixty seconds, which means the steaming pizzas are waiting for patrons right after paying. The white tablecloth, 70-seater dining room offers ample seating for devouring personalized pizzas. Takeout is available, but as we all know, it's not the wisest treatment of a Neapolitan-style pizza. Besides, eating in house means getting to play with the Freestyle Coke Machine.
800 Degrees Neapolitan Pizzeria officially opened in Westwood yesterday [Jan 2], but we (Lance Roberts and I) got a first look at the generous pizzas, salads, and desserts. Expansion is already on the horizon, so watch out "Hollywood and The Valley," a 800 Degrees Neapolitan Pizzeria maybe heading your way... eventually. Chef Anthony Carron will remain at the helm, everyday, until he feels it's ready to run on its own.
800 Degrees Neapolitan Pizzeria
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.