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L.A. Dish of the Month, June 2015 -- PIZZA

Sounds great lapizzamaven. :> thanx for the info.

So is this founder of Antica also still at South End that you were telling me about? or now full-time here at this new place?

L.A. Dish of the Month, July 2015 -- Voting

BREAKFAST

pizza

wait, so is "Barones" referring to these 2 Pizzeria Expresses? Or a separate Barones?

http://baronespizzeria.com/

Thanks.

L.A. Dish of the Month, June 2015 -- PIZZA

Thanx Novelli. Looks really delicious. :> i might have to finally try Sotto soon.

L.A. Dish of the Month, June 2015 -- PIZZA

Thanks for taking one of the team Alkie. I've never had it before, but now I don't have to. :>

L.A. Dish of the Month, June 2015 -- PIZZA

And, I couldn't let a nice weekend go to waste, so after DeSano (great), we swung around to my favorite spot in LA, Pizzeria Mozza.

Sitting down, we were fully prepared to go with some of our favorites, like their amazing Fennel Sausage Pizza, but I noticed a new seasonal pizza and jumped at the chance:

* English Peas, Green Garlic, Fontina & Guanciale Pizza
(We ordered the full size version (it's on the menu as a Pizzetta (S))

Just looking at the description one might think it's pedantic, but knowing Nancy Silverton's dishes, and checking w/ the server it turned out to flat out AMAZING.

Using Farmer's Market fresh English Peas, fresh Green Garlic, I had no idea these 4 ingredients could combine to make a pizza that approaches heavenly! :>

Fresh English Peas are one of those food items that is so far removed from the ubiquitous versions around the world (Frozen Peas) that it's like a different food item altogether (like bad Uni compared to fresh SB Uni served the day of at Shunji's).

The sweetness and aromatics from the Farmer's Market fresh English Peas were FANTASTIC on the pizza, along with the fresh Green Garlic strands giving a nice pungent oniony flavor, without overpowering. The Fontina worked wonderfully but the ultimate brilliance was the Guanciale (Pork Jowl): Mozza's version is subtle, not salty, and adds a beautiful Porky undertone to the whole pie!

The result is the perfect balance of natural vegetable sweetness only from fresh English Peas, garlic/oniony goodness from the fresh Green Garlic, the Fontina cheese balances the pizza, and then it's tied together with this subtle porkiness from the Guanciale.

And of course, Mozza's famous crust which is it's own unique thing. It's not Neapolitan, but it's thin crust, with the wonderful crunch and chew.

By far the best Pizza I've had in a long time, and I'm now done with Pizza for the month (wanting to end on a high note)! :>

Pizzeria Mozza
641 North Highland Avenue
Los Angeles, CA 90036
(323) 297-0101

http://pizzeriamozza.com/

L.A. Dish of the Month, June 2015 -- PIZZA

More contributions! Finally got to make it out to Napoletana DeSano Pizza Bakery. It's been highly regarded so I was curious. We tried their:

CAPRICCIOSA - San Marzano tomato sauce, mushrooms, artichokes, prosciutto, garlic, scamorza, mozzarella di bufala, pecorino romano.

This was a traditional Neapolitan style Pizza, and they had some awesome wood-burning ovens and a cute rustic setting.

First off, the crust was fantastic! A slight crunch, yet still soft and chewy. It is by far the best crust I've had for a Neapolitan style pizza in LA. I like it better than Settebello, and the recently tried Bianco Rosso.

The San Marzano Tomato Sauce was just the right balance with the Mushrooms and Artichokes. The 3 cheese blend gave the whole pizza a nice cheesy balance without overwhelming it.

Excellent pie, and a place I'll be going back to in my rotation. :> The 2nd best pizza I've had this month (see next post).

DeSano Pizza Bakery
4959 Santa Monica Boulevard
Los Angeles, CA 90029
323-913-7000

http://desanopizza.it/

PSA and FYI: JTYH has apparently lost a chef/cook

hey barryc,

thanx. :> i always thought some Hounds mentioned JTYH's had a type of seared buns (so i thought it was shenjianbao) that were made in house there? and people said it was tasty?

i know the knife cut noodles, though. sad loss.

PSA and FYI: JTYH has apparently lost a chef/cook

Thanx for the info. bad news. :<

where do we go for shenjianbao then?

L.A. Dish of the Month, June 2015 -- PIZZA

Unexpected return trip through the area, so I figured I might as well take advantage of trying more pizza for DOTM. :>

We went back to Bianco Rosso Pizzeria Napoletana.

This time we tried the:

Sophia Pizza - Spinach, Kale, Fior di Latte, Goat Cheese, Garlic, Olive Oil, Sea Salt

As with their previous Furio that we tried, the crust had a great chew and elasticity, while still pretty pliable. Really great crust.

The concept ended up better than the execution. The Spinach and Kale held up surprisingly well against the sharp Goat Cheese and the fresh, soft Fior di Latte cheese.

the issue we had was that the Kale was mostly charred. Flavor-wise it gave a nice smokiness that surprisingly meshed well with garlic, olive oil, and rest of the pie. it's just on a personal level i don't like eating burnt food.

It was $14.95 for their 13". Overall still an enjoyable little spot in the middle of seemingly nowhere. :> Good place to stop by if you're passing through the area.

Bianco Rosso Pizzeria Napoletana
365 Arneill Road
Camarillo, CA 93010
Phone: (805) 389-4700

http://www.pizzeriabiancorosso.com/

CHI SPACCA - New Chef

Very sad news. It's official then. :<

I wonder how Chi Spacca will hold up?

L.A. Dish of the Month, June 2015 -- PIZZA

Got to try another new Pizza place as well, contributing to the DOTM thread. :>

* Chicago's Finest

It's a devoted Chicago-centric Pizza joint with all sorts of Chicago sports memorabilia decorating the place.

They are one of the few places around town making Chicago-style Deep Dish Pizza, and they sell it by the whole pie or by the slice! Which is nice for those of us that can't scarf down more than 1 slice of that monstrous-style pizza. :> I tried:

* The Refrigerator - Chicago-style Deep Dish with Pepperoni, Green Peppers, Black Olives, Mushrooms, Onions and Mozzarella.

I was excited to see if this would compare w/ some of the pies I had in Chicago.

First off, this pie was nowhere near as thick as the pies I had at Lou Malnati's or Uno's (maybe only 1/3 of the thickness?). But it was still HEFTY and thick enough. :>

The crust tasted similar to the Chicago pies I had. The toppings were adequate, with the ingredients kinda tasting rather straightforward, with the Olives, Onions, Pepperoni, Peppers. The Tomato Sauce was tangy and slightly sweet, but the best part was how *stretchy* and stringy the thick Mozzarella Cheese was. Definitely reminded me a bit of some of those Chicago joints.

Overall, it cost $5 a slice (for a gigantic slice). Whole pies range from $25 - $33 (S -> L).

I enjoyed my Lou Malnati's, Gino East, Uno's more than Chicago's Finest, but then again, we don't have those joints (or better ones) over here in LA. Overall a different style of Lunch break and a nice change of pace.

Chicago's Finest
1780 S. Victoria Avenue, Suite C
Ventura, CA 93003
(805) 650-1000

http://www.chicagosfinestrestaurants....

L.A. Dish of the Month, June 2015 -- PIZZA

Hi lapizzamaven,

nice! :> i still haven't been to Sotto yet (been meaning to go, but the reviews on CH here are mixed on that restaurant). I'll definitely give it a try for their pizzas at least. :>

Re: South End - oh wow, I had no idea the chef was from the famed Antica in Marina Del Rey. I guess I'll have to give it a shot. So did he change his traditional VPN stance and as you said, it's now a "hybrid" style?

Which of his pies at South End would you recommend? TIA!

L.A. Dish of the Month, June 2015 -- PIZZA

Finally got a chance to sneak out and cheat for some pizza! :>

Tried a new Neapolitan-style Pizza joint today (on the way over for a business trip).

* Bianco Rosso Pizzeria Napoletana (Camarillo, CA)

Tried their Furio Pizza - Fennel Sausage (made in-house), Fior di Latte, Red Onion, Torn Basil, Garlic, and Olive Oil.

It was a great pie! Color me shocked. Thin, Neapolitan-style crust, slightly soggy in the middle (not as much as Settebello / Ortica back in the day).

The crust had a nice slight chew to it, very fresh. The flavor combination of Home-made Fennel Sausage, Red Onion, Basil was nice, but it falls short of Pizzeria Mozza's legendary Fennel Sausage Pizza for sure. Bianco's Sausage is a bit too straightforward (couldn't detect any Fennel), tasting more like standard Italian Sausage or something.

But otherwise, it was delicious and a great lunch. :>

Bianco Rosso Pizzeria Napoletana
365 Arneill Road
Camarillo, CA 93010
Phone: (805) 389-4700

http://www.pizzeriabiancorosso.com/

How is Bucato since Evan left?

I haven't been back since he left. :< but the core fact remains that Chef Funke was the heart and soul of Bucato. i saw him there every time i went in the kitchen.

i somehow doubt it'll be the same or better.

in addition if it's for a birthday (special occasion), it might be better not to risk it on something like this.

For "alternatives" do you mean other Italian / Pasta-focused eateries? Or just a special occasion place?

L.A. Dish of the Month, June 2015 -- PIZZA

Hi lapizzamaven,

love your posts. :> and judging from your handle, for our DOTM:

* What are you favorite pizza joints around town? And please send us some pics of your visits this month! :>

Visiting with limited time—need help editing list of Mexican, tacos, Viet, Korean, Thai!

hi ship,

i am by no means a Pho expert, but there used to be some sublime places that have since closed down / downhill alert sadly.

at this time, i can only recommend you consider another cuisine / restaurant you really want to try while you're in LA, and we'd be happy to chime in w/ suggestions. (but seriously, don't blow one of your few vacation meals on Pho 79.)

Visiting with limited time—need help editing list of Mexican, tacos, Viet, Korean, Thai!

hi ship,

looks pretty solid. i'd just chime in and say that the only thing i'd change is the destinations on your Monday schedule:

* Put me in the camp that has Sea Harbour way higher than > China Red.
* Dinner: Pho 79 / Pho Filet in the SGV aren't really great Pho at all, but i realize you driving down to Little Saigon doesn't make sense.

Seems better if you just skipped that mediocre Pho for some other cuisine / restaurant in general you felt like trying.

have fun!

L.A. Dish of the Month, June 2015 -- PIZZA

Love Mozza's Pork Sausage and Fennel Pizza. :> now i have to get some this weekend hopefully. Thanx.

L.A. Dish of the Month, May 2015 -- Curry

Thanks pham!

question: how spicy was the Lamb Paya? (burning kind of "spicy", from a 1 - 10 scale)

wondering if i'd survive, lol.

Pitchoun Boulangerie (DTLA) ... new contender for best croissant in LA?

hey ipse,

i agree that Pitchoun's croissant (plain) was very good. I liked it more than Proof.

But my favorite is still Maison Giraud's croissant, simply amazing!

Ye Olde King's Head

paranoid, thanx for the report.

i just recently went as well and i was really disappointed. same issues you had, except the fish in my fish & chips order was super dense and not flaky at all (like it was sitting in some freezer for months). gross. :< i'm really sad.

L.A. Dish of the Month, June 2015 -- Voting

PIZZA

L.A. Dish of the Month, June 2015 -- Nominations

That *does* seem very strange, Chowhound LA has never had Pizza ever featured as a dish of the month?! In that case...

PIZZA

:>

Ramen in SFV?

Is it true that it's not the same chef? Did he really leave for Vegas?

Republique or Odys and Penelope tonight?

aandrews good to know (i haven't been yet). what didn't you like about your meal there? thanx.

One Dinner in LA - Providence v. Redbird v. Shunji v. n/naka v. Maude

adding my vote also: Definitely Providence over Redbird. And at this point no chance for n/naka or Maude. But Providence is fantastic.

Shunji is great, but you're doing Urasawa already; good to sample some other types of cuisine while you're visiting LA (unless you wanted some head-to-head comparison meals). enjoy!

Uh-oh, Bucato

He was the soul of the restaurant. RIP Bucato.

$100 Gift Card to Spend

Cinco, i'd say you should let what tomorrow's menu's dishes end up being guide you. :> if you feel like going for it, go for it.

for wine pairing, depends on how much you really enjoy wine. most of my visits were without wine pairing and they were just wondering.

$100 Gift Card to Spend

Hey cinco,

FYI, Providence announced their anniversary tasting menu:

"une marks our tenth anniversary at Providence! Beginning on Monday, June 1st, we are offering our four-course tasting menu, for $80 a person, during the entire month of June. We look forward to celebrating this milestone with you!


Four-Course Tasting Menu $80
Menus change daily
(exclusive of tax, gratuity and beverages)"