Sklarman's Profile

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I saw Little Toni's on Lankershim and was wondering..

Yeah, but you can get get good italian in Chicago and New York. Here Little Toni's pizza actually passes for good.

May 13, 2009
Sklarman in Los Angeles Area

Osteria Mozza / Not-so-Nice-a

Just ate there last night, and I've got to say that my experience was the polar opposite of yours. We got reservations within 4 days, we were seated and served courteously and promptly with no attitude or pressure. The wait staff was patient, attentive, and helpful as could be, and the food was fantastic albeit expensive. Honest, I'm not a shill for Mozza; it was just a great experience all around. I'm getting hungry again thinking about it.

Oct 07, 2008
Sklarman in Los Angeles Area

Any good bagels??

I recently was in BH so I sprang for 3 H&H poppyseed bagels. Yes, they're bigger than the classic NYC, but it was the densest, chewiest, most flavorful bagel I've had since I lived in this bagelforsaken town. I had literally forgotten what bagels taste like til I took a cream-cheese-loaded bite. The rapture...

Apr 22, 2008
Sklarman in Los Angeles Area

Jewish Corn Bread

Thanks everyone... I'm going to the Diamond Bakery on Fairfax - It's right up the street!

Mar 26, 2008
Sklarman in Los Angeles Area

Albano's Pizza on Melrose closed?

It's a drive, but Joe's of Bleeker Street is at 111 Broadway in Santa Monica. IMO it's better than Vito's, and Albano's was never even playing in the league. Try it...

Jan 14, 2008
Sklarman in Los Angeles Area

Best pizza in town - informal opinion poll

I'm a NY transplant here for 18 years, and I'd pretty much given up on getting a real NY slice in LA. Nothing I've tried here (and I've tried almost every one mentioned on this whole thread) has been above 'not bad.' Vito's came close, but their sauce, in my estimation, has too much going on (onion etc.) The best NY pizza sauce tastes of tomato with maybe a hint of garlic and herbs and that's it. Then I tried Joe's in Santa Monica. It wasn't the best slice I ever ate in my life, but it was the first I've eaten west of NY that passed muster on all counts. The crust was thin, crisp but chewy, and charred, the sauce was just good strained tomatoes (sounds plain, but tastes like a delicious one-note symphony) and the cheese was flavorful, creamy and stretchy with just the right amount of orange run-off. The crust is the real star here simply because a good one in this town is such a rarity. Thin and pliant yet still offering just the right challenge to my tooth, it was more than just a vehicle for toppings. It was a treat in its own right. Joe's pizza had the spare balance and simplicity that most pizzamakers outside of NY are too cowardly to pursue. Most hedge their bets by loading up on stringy cheese salty sauce and heavy toppings. That's the easy way out. Try it. You may not like it, but more for me.

Jan 14, 2008
Sklarman in Los Angeles Area

Best pizza in town - informal opinion poll

Little Toni''s a classic NY style pie? Not bad, but not that in any way shape or form. Had to comment because I thought it was bum steer for anyone looking for NY style. Thet doesn't mean it's not tasty...

Oct 03, 2007
Sklarman in Los Angeles Area

New Haven Style Pizza in LA?

I've eaten at Sally's and Pepe's in New Haven, and too many places in NYC to mention, so I know whereof I speak. There's no place in LA that does coal-fired east coast pizza. Lots of places say New York Style on them, some are pretty good and some even get critical acclaim, but you won't find that particular style done to that particular degree in Los Angeles. Joe's (from NYC) is supposedly opening a place in Santa Monica in September. That might change things. Right now, I agree with the last poster. Hit Antica. It's Neapolitan rather than New York/New Haven, but the pizza margherita is pretty good. I've tried Mulberry, Lamonica's, Damiano's, Patsy D'Amore's and lots of other places. Some are overrated (Mulberry), some are underrated (Patsy's), but none has ever hit my bull's eye. I have yet to try Pizzeria Mozza, but I've heard great things. Every city has the cuisine it does best. For first-generation Italian/American Pizza it's New York and New Haven; for barbecued chicken pizza (not my thing, but that doesn't make it bad), it's Los Angeles. I guess you gotta enjoy the offerings of the city you're in, and, if you've just gotta have something, go to the city that offers it.

Aug 29, 2007
Sklarman in Los Angeles Area

Vito's Pizza

"Am I crazy, or is it actually *charcoal-burning* pizza ovens (granfathered into perpetual service on the eastcoast) that provide the ultimate heat blast for a proper crust??"
Those ovens in NY don't burn charcoal, they burn coal -- That's right; the kind you mine. They run about 8-900 degrees and produce the quintessential New York Pizza. Wood burning ovens are for (among other things) Neapolitan pies, which are a bit different.

Jun 17, 2007
Sklarman in Los Angeles Area

Farmer's Market LA (Fairfax & 3rd) - What to eat?

Let's not forget Patsy D'amore's Pizza! Not the best ever made, but in Los Angeles, THE WORST COASTAL PIZZA CITY IN THE USA, it's a gem.

Feb 28, 2007
Sklarman in Los Angeles Area

Eclectic Cafe

Try the warm steak salad or the port glazed chicken -- both winners.

Feb 24, 2007
Sklarman in Los Angeles Area

Phil's Pizzeria in Montvale, NJ

It didn't used to be that way... Once, there was Camelot...

Feb 19, 2007
Sklarman in General Tristate Archive

Lunch with Mom and my new fiance Monday in Hollywood

Street closure will probably make getting there tough, but if you want to get fancy, there's always Musso & Franks on Hollywood Blvd. Oldest restaraunt in Hollywood. Good food. Real professional waiters. Like getting into a time machine.

Feb 19, 2007
Sklarman in Los Angeles Area

Phil's Pizzeria in Montvale, NJ

Nobody else remembers or eats at Phil's?

Feb 18, 2007
Sklarman in General Tristate Archive

Bacon

This is not about a creative use of bacon; it's just about good G*D*MN bacon. The Griddle Cafe on Sunset just west of Fairfax serves amazing thick-cut applewood-smoked bacon. There's not much else to say. If you like bacon, try it.

Feb 17, 2007
Sklarman in Los Angeles Area

Phil's Pizzeria in Montvale, NJ

When did it get sold? Did it go downhill right away? Do you remember Jerry?

Feb 16, 2007
Sklarman in General Tristate Archive

Phil's Pizzeria in Montvale, NJ

I am a pizza fanatic and Phil's on Chestnut Ridge Road in Montvale next to the Grand Union is where I got my start over 30 years ago. Back then it was a thin, blistered crust, tangy tomato, and creamy mozzarella topped with a dusting of oregano. When you folded a slice, the orange-tinted grease dripped out the back and down your arm. Anybody remember it or even still go there? If so, is it still what I remember? I think the person slinging the pies back then was a little italian guy named Jerry. I live in LA now, and pizza deprivation has made me weepy and nostalgic. Any thoughts, memories, or info would be appreciated.

Feb 16, 2007
Sklarman in Mid-Atlantic

Phil's Pizzeria in Montvale, NJ

I am a pizza fanatic and Phil's on Chestnut Ridge Road in Montvale next to the Grand Union is where I got my start over 30 years ago. Back then it was a thin, blistered crust, tangy tomato, and creamy mozzarella topped with a dusting of oregano. When you folded a slice, the orange-tinted grease dripped out the back and down your arm. Anybody remember it or even still go there? If so, is it still what I remember? I think the person slinging the pies back then was a little italian guy named Jerry. I live in LA now, and pizza deprivation has made me weepy and nostalgic. Any thoughts, memories, or info would be appreciated.

Feb 16, 2007
Sklarman in General Tristate Archive

Bobs Big Boy

Bun Boy on the way to Vegas has now become a Bob's. It has nothing to do with the one in Toluca Lake in terms of menu or quality. Toluca Bob's rocks. I get the half-pounder medium rare with bacon & cheese and a side of fries. So juicy you can't eat it without making a big mess. The fries are brown, limp, greasy and delicious. Bob's in Baker has a different menu (looks more like a chain menu, which I confirmed by stopping at another Bob's on the way), and very pedestrian food. The fries were dry and the burger was cooked brown through and not particularly big or moist. The food wasn't awful, but it wasn't even a distant cousin of the fare at MY Bob's.

Feb 14, 2007
Sklarman in Chains

Palermo's Pizza Rosa

Yeah, the food at Palermo's stinks for the most part, yet I still enjoy going there. The best things:
1) Cheap wine from a box while you wait for your table
2) Great atmosphere (Los Feliz area hot spot)
3) The Pizza Rosa
Otherwise they have provided me with some of the worst meals I've ever eaten.

Feb 13, 2007
Sklarman in Los Angeles Area

Jewish Corn Bread

Guys --

My opening statement -- "I'm NOT talking about what they call corn-rye..." Corn-rye has cornmeal in it. It's an attempt to emulate corn bread designed by someone who did not realize that there is no corn in corn bread (an understandable mistake). Corn-rye tastes good, but it's easy to find, and it's not what I'm after. If you remember and/or understand what New-York/Jewish corn bread is and know where to find it in L.A., then... HELP!!!

Feb 13, 2007
Sklarman in Los Angeles Area

West Hollywood Bagel discovery

There's no such thing as a fluffy doughy bagel. You're eating a dinner roll with a hole in the middle.

Feb 12, 2007
Sklarman in Los Angeles Area

Jewish Corn Bread

I'm not talking about what they call corn-rye, which is, as far as I can tell, rye bread with cornmeal incorporated into it. I'm talking about something that's getting harder and harder to find even in NYC, much less Los Angeles. Corn bread is not made with any corn. (Corn in the Eastern European vernacular can refer to any grain.) This is a VERY dense, chewy, crusty, sour rye bread, made in large, round loaves. It is rye bread squared: extremely moist, heavy crumb that is almost grey in color, and a thick, yet crunchy crust that you have to tear with your teeth. In NY Jewish bakeries, it is known simply as corn bread. It of course resembles NY Jewish rye bread, but is unique in weight, moisture, flavor, and texture. Anybody remember it? Anybody know where to get it in Los Angeles?

Feb 12, 2007
Sklarman in Los Angeles Area

Bialys

I gotta chime in! I grew up in the NYC area, and now live in LA. You can get lots of good food in Los Angeles, but as far as bagels, bialys, and pizza go, this city is a total loss. I've tried both of the places mentioned above and then some. Brooklyn Bagels' bialys look like bialys, but that's where the resemblence ends. If you've ever had a Kossar's bialy in NY, you'll understand that they are sour, chewy, and oniony with nooks and crannies and tons of character. Brooklyn Bagels' bialys taste like white bread. They are light and uniform, lacking any crumb structure and tooth. Same with their bagels. Western Bagel is marginally better on the bagels, but their bialys are just bagels (hole in the middle, shiny and everything) with some onion and cornmeal added. The best bialys you'll get in LA, which are still just okay by NY standards, are made by the Back East Bakery. I think they're on Pico, but they are big and distribute to other stores in the area. A phone call or two would probably put you on the trail. I hate to sound down on LA because the city does have a lot of good food to offer, but if you're looking for top-notch bagels, bialys, and pizza, go east, young man (or woman).

Feb 12, 2007
Sklarman in Los Angeles Area