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Osteria Mozza was named the third-best Italian restaurant in America.
What makes a great Italian restaurant? For some it may be the antipasti, while for others it’s the quality of the wines and pastas that’s the sure-fire test. Octopus? Lasagna? Cacio e pepe? Which one dish should be the barometer of a great Italian restaurant?
The steps we took to compile our most-recent ranking were as thorough and comprehensive as possible: we looked at restaurants that made it to our 101 Best Restaurants in America; we also recruited an illustrious panel of judges that included some of the country’s top food writers, critics, and bloggers to submit their suggestions, which we supplemented with our own choices, including previous years’ rankings as well as lauded newcomers. This list of hundreds of restaurants was then built into a survey that was sent out to more than 100 panelists, who voted for their favorites. The final ranking included a significant number of Italian restaurants, and to create this list we supplemented the Italian restaurants that made it into our final list of 101 with those that came in as runners-up and those that were featured on this year's list of the country's 50 best casual restaurants. Turns out there are many Italian restaurants worthy of renown in America, and five reside in Los Angeles.
Nancy Silverton, whose La Brea Bakery changed the game for artisanal bread in America, teams up here with New York-based Italian-food moguls Mario Batali and Joe Bastianich in lively, urban Osteria Mozza, complete with a mozzarella bar, unusual pasta (calf’s brain ravioli, spaghetti with marinated white anchovies), and main dishes ranging from grilled quail wrapped in pancetta to duck al mattone.
Osteria Mozza ‘s fare is so good, it outshone Chi Spacca (#15), Valentino (#26), Dan Tana’s (#27), and Vincenti Ristorante (#29) and was voted the highest-ranked Italian restaurant in the City of Angels by our panel of culinary experts, who awarded it the #7 spot. This means that, according to our list, Osteria Mozza serves the third-best Italian food in the country, and the very best in Los Angeles
Mario Batali's Osteria at Mozza
Apperitiv: My mind kept wandering off the road and down the avenues of possibility that sprang from the words, “mozzarella bar.” I was still trying to wrap my brain around this myth-like monument featured at Chef Mario Batali’s, Mozza (6602 Melrose Ave), when my aunt and uncle’s overnight layover in LA gave me the perfect excuse to insert myself into this culinary conundrum.
After pre-ordering a bottle of wine by phone, Mozza called back to inform me it would be $4 higher than originally quoted. It was a minimal difference in price, but their attention to detail gave me a firm handshake of a first impression before I even stepped through the door.
Amuse bouche: With all the giddiness of a school girl, I replayed the Osteria menu (vs. the Pizzeria, next door) in my head as we dipped into dark chocolate woods (including wine racks creeping close to the ceiling), contrasted by “cloudless sky” walls. Cherry red, meat slicers gleamed with all the appeal of a new bike and porcelain pedestals laden with caramelized leeks and asparagus flaunted roasted sugars like the Willy Wonka of vegetables.
We managed to scalp front row seats at the marble-topped mozzarella bar, manned by the legendary Nancy Silverton (expert cheese maker/restaurant partner) wielding her curds and whey. Our waiter, James*, fiddled with my uncle’s new camera and after telling us he had been a photography major at NYU (“Get out, we’re from NJ”), that was all we needed to create an instant bond (bond with James = James bond). *all mozzarella and pasta decisions were made upon James recommendations.
Our first complimentary bite of the evening spread goat cheese, black olives and micro-greens on a toasted baguette. Can taste-buds become fluent in Italian? Si et grazie.
Cheese course: Though many campfire tales had been told of Burrata mozzarella, nothing could prepare me for the reality. Slicing it was similar to the effects of biting into a Cadbury cream egg, but the oozing center was composed entirely of fresh cheese. Caramelized leeks and sturdy garlic bread only intensified this mild rendition with some sweetness and substance ($15.) To say I was blown away is an understatement.
Proscuitto and Burrata ($15) also played its game of dismantling my pre-conceived notions of “mozzarella” like gazing into a funhouse mirror with a rearranged sense of the familiar. I couldn’t get over the texture. Two golf sized balls of mozzarella sat on a plate, wallpapered with proscuitto, but their consistency reminded me of a poached egg with a thin, outer layer that peeled back from the “yolk” (ham and eggs- Mozza style.)
Octopussy: James swore up and down that the octopus ($18) was like no other and repeatedly mentioned its tenderness with tourettes-like intensity, so again we listened to our James bond, our own 007 (yes, he speaks Italian and scuba dives) and if I hadn’t known it was octopus, I would have guessed it was a buttery pork chop. This was a must order item 1,000 times over, and though I'd never been a fan, this easily scored a ten(tacle.)
Pasta course: A giant ravioli with ricotta and egg yolk center ($18) might have been my favorite dish of the evening. Skeptical about a runny yolk (but reassured by James), my doubt was washed away with sage brown butter, homemade pasta and parmesan. My only complaint was that I wished I were at home, so I could have licked the plate.
True comfort food blended orecchiette pasta ($18) with the artery slowing serenity of sausage, swiss chard and the panko-like crunchiness of fresh breadcrumbs.
Meat course: Their crispy half duck ($29) achieved multiple awards from this judgmental jaw:
1) #1 crispiest skin on a duck
2) #1 juiciest meat on a duck
3) #1 original accoutrement*
*Wasabi pears were just another imaginative and complimentary dynamic to this dish served atop a wooden cutting board with a large enough knife to reenact carving Thanksgiving dinner all for myself.
My aunt “mmm-ed” over her thinly sliced steak ($26) with thick balsamic, sweetened with age and sheets of parmesan tucked along mixed greens. My uncle’s monkfish ($29) in the red diavolo sauce was tasty, but my duck easily earned top billing.
Dessert course: Olive oil gelato and rosemary cakes with rosemary brittle ($11)- need I say more. I was suddenly a judge on Iron Chef. This was a whole new realm of dessert and I reveled in its savory, sweet seduction. Olive oil gelato ingrained rock salt sprinkles, while the brittle consisted of a sprig of rosemary encased in a clear piece of crystallized sugar and was as if eating the sprig itself (without the stem.) Mini cakes were pillows that fluffed my palate for satisfied exhaustion after a job well.
In a word: Memorable.
In a few words: I go to bed dreaming of the yolk/ricotta ravioli.
Final words: absolutely worth the trip (or several) ask for James.
The top 22 Italian restaurants in L.A., ranked
Ori Menashe and Genevieve Gergis&rsquos Arts District spot sets the standard for what dining out can mean in Los Angeles: perfectly crafted cocktails and a condensed selection of great, lesser-known wines meet not-too-fussy plates that wow in a setting that&rsquos cool and casual but not too relaxed. The house-cured salumi is a reason alone to visit, but the open kitchen nails preparations from light (house salad and crudo are a balance in flavors) to soul-satisfying (everything that comes out of the wood-burning oven and the outstanding pastas). Highlights include braised beef cheek-filled agnolotti and spaghetti rustichella, pomodoro sauced with buttery uni or crab.
2. Angelini Osteria
Angelini Osteria is going nearly two decades strong as a top Italian institution. What&rsquos not to love at this no-frills space that packs in diners devoted to the cooking of Emilia-Romagna&ndashborn chef Gino Angelini? Praises abound for branzino that&rsquos salt-crusted and roasted whole, and weekly specials like Saturday-only porchetta stuffed with garlic and herbs and finished in the wood-burning oven. The pastas have cult followings here&mdashtry the signature lasagna verde &ldquoOmaggio Nonna Elvira,&rdquo which pays tribute to the Old World with beef and veal ragu and handmade pasta layers all topped with wilted spinach.
Silken handmade pastas, tender slivers of eggplant under tomato sugo, delicate dumplings in broth, and flame-licked, dry-aged steaks are just a few of the signatures at Rossoblu, chef Steve Samson&rsquos stunning ode to the Emilia-Romagna region of Italy. House-made salumi lends itself perfectly to the amari collection waiting behind the bar and is always a perfect start while the former Sotto chef sets to work on your milk-braised pork shoulder, brick chicken and stuffed zucchini within the open kitchen. The industrial-modern space is pared-down&mdashall the more for the focus to fall on Rossoblu&rsquos tremendous cooking.
4. Felix Trattoria
Evan Funke lives his restaurant life with a few key beliefs, and the most irreverent might just be &ldquoFuck your pasta machine.&rdquo The Italy-trained chef holds such a reverence for tradition that at Felix, his Venice bungalow trattoria, all pasta is made by hand behind large window so you can marvel at the method as you dine. Of course the pasta isn&rsquot the only draw here, and how could it be? The fluffy sfincione (Sicilian focaccia) has its own cult following, while antipasti such as the stuffed-and-fried squash blossoms can be spotted on practically every table. Note: Years in and you&rsquore still going to need a reservation here.
5. Osteria Mozza
Nancy Silverton&rsquos fine dining star continues to pack tables despite a growing collection of new restaurants in the area (including some of her own, just next door). It probably has to do with the fact that Osteria Mozza offers exceptional Italian food and an encyclopedic wine list, not to mention a mozzarella bar that features more than a dozen small plates showcasing the handcrafted varieties, from cream-filled burrata to spongy bufala. Load up on antipasti to share and pace yourself through courses of refined, handmade pastas and rustic, meat-heavy mains.
6. The Factory Kitchen
At The Factory Kitchen the pasta is exceptional, but so is everything else. Matteo Ferdinandi and chef Angelo Auriana built one of L.A.&rsquos most consistent and beloved Italian restaurants that&rsquos home to iconic, traditional dishes left and right (the handkerchief pasta in Ligurian almond pesto, for instance, deserves its own Instagram account). The focaccia di Recco is some of the finest in the city, ditto the porchetta, and the daily specials are always&mdashalways&mdashworth a gander.
Zach Pollack&rsquos refined Italian restaurant serves up versions of classic dishes with unique twists thanks to the former Sotto chef&rsquos creative blend of techniques and influences. Delicate pastas and hearty lunch fare (such as that massive, now-iconic chicken Milanese sandwich) leave you expecting one thing and tasting something entirely different, in the best way imaginable. If there is one dish to especially come here for it&rsquos the tortellini in brodo, executed perfectly under Pollack&rsquos detail-oriented eye.
8. chi SPACCA
Nancy Silverton&rsquos Italian salumeria and steakhouse is one of a kind in a city filled with both steakhouses and alluring Italian restaurants. It&rsquos cozy and uncomplicated, serving classic salads and house-cured meats as well as porcini-rubbed short ribs, a gargantuan bisteca Fiorentina, spiced lamb ribs, 50-day&ndashdry-aged steaks and other hearty, meaty fare fit for a king and all artfully helmed by chef Ryan DeNicola. Stop by for a bite or a true splurge-worthy meal.
Open for pickup and delivery only.
Pizzana is what happens when Neapolitan-style pizza meets California produce. Italian (as in straight-from-Italy) chef Daniele Uditi masterfully helms the kitchens in Pizzana&rsquos Brentwood and WeHo locations, where he crafts and throws crusts made from organic, stone-ground Italian flour, with his own grandparents&rsquo yeast starter brought over from Italy. Imported mozzarella tops pies, as do local ingredients both consciously harvested and grown. At lunch, super-stacked sandwiches grace the menu along with seasonal small plates sporting family recipes. The cacio e pepe pizza topped with rich parmesan cream is a highlight, but we can&rsquot ever deny the Corbarina, made with squash blossoms, burrata and gremolata. The pizza is the undeniable draw here, but the daily specials and wood-fired vegetables are always worth an order, too.
10 great Italian restaurants
Los Angeles has never been rich in the sort of red-sauce Italian restaurants so common on the other coast, but it has always been notable for the other kind: restaurants in which Italian cooking and the idea of fine dining were not incompatible. It could be argued that the culture of New York’s expense-account Italian kitchens began with Romeo Salta’s Chianti here in the 1930s, that Perino’s led the way for luxury Italian style in the 1960s and that Rex and Valentino established U.S. alta cucina in the 1970s. And the cultural tradition has never faltered: These days, in some parts of town, you’re never more than a few blocks from a temperature-controlled pasta lab or a plate of wood-roasted pigeon Here are 10 of the greats.
Alimento -- This new Italian restaurant from Zach Pollack in just a few months has established itself as one of the better small Italian restaurants in Los Angeles, a place so fantastically popular that the valet station occasionally backs up Silver Lake Boulevard and even TV stars content themselves with sitting at the bar. His menu here is modest but clever. You’re tempted to come back often just to see what he may be up to next — giant platters of braised lamb neck, perhaps, or lightly pickled mackerel seared and plunked onto spicy beans, or fusilli pasta tossed with a dense, intensely flavored sauce made with clams, fava leaves and smoked butter. 1710 Silver Lake Blvd., Silver Lake, (323) 928-2888, alimentola.com.
Angelini Osteria - Gino Angelini is among the most skillful of the old-school Italian chefs in town, renowned for his delicate fish dishes and his vegetable-thickened sauces since the last days of Rex, and for his updates of the classic dishes of his native Rimini. But while Angelini Osteria does not feature Angelini’s most refined cooking, it is everyone’s favorite, an informal room with well-designed trattoria cooking and a place to settle into for a plate of bombolotti or oxtail on Wednesday, Grandma’s green lasagna or peppery pollo alla diavola. 7313 Beverly Blvd., Los Angeles, (323) 297-0070, angeliniosteria.com.
Bestia - How good is Bestia? It is a restaurant that makes beef-heart tartare seem not only possible but desirable that makes a craveable specialty of pork boiled with cabbage that grills Mediterranean sea bass, serves it with a heap of boiled rapini and otherwise leaves it alone. A roaring wood oven is at the center of the arts district restaurant, and a big curing room is filled with charcuterie, but what Ori Menashe’s cooking represents is a new, anti-California cuisine, a style of Italian food whose flavors are neither amplified nor perfected but are simply presented as themselves. 2121 E. 7th Place, Los Angeles, (213) 514-5724, BestiaLA.com.
Bucato - Evan Funke’s Italian training came in Emilia-Romagna, home to egg-enriched pasta, but the noodles he prefers are made with only flour, water and salt: hand-rolled pici, like thick, Tuscan spaghetti, with a long-cooked rabbit sauce corzetti, flexible pasta coins from Liguria, with a mortar-ground walnut sauce or a delicious but anti-Roman cacio e pepe that breaks every known rule. And on Bucato’s patio on a warm night, it is easy to imagine that you are on the terrace of an Italian country restaurant instead of outside a former industrial laundry in downtown Culver City. 3280 Helms Ave., Culver City, (310) 876-0286, bucato.la.
Drago Centro - Celestino Drago’s Drago Centro, opened at the depths of the financial crisis, is among the most majestic restaurants downtown, a double-height dining room looking out onto the cityscape, a view that is about command. The cooking here includes both handcrafted pasta — the pappardelle with pheasant and the handmade spaghetti with Sicilian almond pesto are wonderful — and the meatier pleasures of steak, fish and duck. 525 S. Flower St., Los Angeles, (213) 228-8998, dragocentro.com.
The Factory Kitchen - Angelo Auriana’s restaurant is a compelling hybrid, an informal trattoria with rather formal northern Italian cooking. The dishes are composed and careful: sea robin roasted with olives and cherry tomatoes, pancotto with fried duck eggs, and complex casonzei pasta with browned butter and sage. Focaccina di Recco is a marvelous thing, a kind of crisp, translucent Genoese version of a Lebanese borek stuffed with herbs and milky Crescenza cheese. 1300 Factory Place, Los Angeles, (213) 996-6000, thefactorykitchen.com.
Maccheroni Republic - Maccheroni Republic is the project of Antonio Tommasi and Jean-Louis de Mori, who ran Locanda Veneta, Ca’ Brea and other fancy, well-regarded Italian restaurants and they were a fairly fancy crew. Evan Kleiman remembers Tommasi as the first chef in town to drive a Ferrari. Their restaurant is a delivery system for fried calamari and for Tommasi’s supple, handmade pastas, for potato gnocchi in meat sauce or for a Venetian-style chicken soup so thick with shredded chicken that you could probably cut it with a knife. 332 S. Broadway, Los Angeles, (213) 346-9725.
A first look at Antico, Chad Colby’s ode to rustic Italian cooking
After nearly two and a half years — twice as long as it was slated to take — the fires at Chad Colby’s long-awaited Italian restaurant Antico have officially been lit.
Occupying a gritty strip mall address that was previously home to a Korean nightclub, the 55-seat restaurant is set to open June 14 on Beverly Boulevard.
Antico is Colby’s first solo restaurant, envisioned as an ode to the rustic culinary traditions of the Italian countryside and influenced by visits to agriturismo farms across Puglia and Campagnia. A couple of weeks before opening, neat rows of almond firewood were stacked a few feet from the door, fuel for a 10-foot-wide concrete hearth where anything from pork chops to lamb skewers to rustic flatbreads will be cooked over a blazing bed of wood fire.
“It’s the kind of food you would cook in Italy if you grew and raised everything yourself,” Colby says.
The 38-year-old Manhattan Beach native spent the majority of his career cooking under Mozza chef Nancy Silverton, who, along with ex-husband Mark Peel, hired Colby to work at Campanile in 2003. Colby went on to helm the kitchen at Chi Spacca, a butchery-centric appendage of Silverton’s Mozza group that garnered its own share of critical acclaim.
After departing Chi Spacca four years ago, Colby briefly partnered with Curtis Stone to open Gwen in Hollywood the chefs planned but never did open a restaurant together. It was through Stone, however, that Colby met his business partner at Antico, Kevin Caravelli, then general manager and sommelier at Stone’s Beverly Hills restaurant, Maude.
Colby eventually found a worn but promising space just north of Koreatown near Western Avenue, cobbling together a group of restaurant investors to fund construction. Like optimistic real estate agents, Colby and Caravelli dubbed the geographically nebulous area “East Larchmont Village” and created an official Instagram geotag. They have aspirations to someday open a wine bar in the liquor store next door.
“The rent here was a quarter of what it was near the Beverly Center,” Colby says. “The lower cost is what made this place possible in a lot of ways.”
Inspired by the Greco-influenced look of a Puglian country house, the brick-and-drywall interior of Antico is painted stark white copper pots and unadorned light fixtures hang from the ceiling. Green glass demijohns sit atop an antique armoire that Colby picked up from a secondhand store. An open kitchen dominates the room.
“I almost worry people won’t realize how bare-budget this place is, because it manages to somehow feel comfortable,” he says. “We didn’t have a designer. So much of it was done by the skin of our teeth.”
Though not tied to any particular region, the opening menu at Antico draws heavily from Italy’s southeastern coast, the heel of the boot. A meal at Antico might begin with something from the menu section labeled “pantry,” mostly house-made things to be eaten with squares of Antico’s focaccia: slices of culatello or prosciutto preserved or grilled vegetables a dollop of whipped lard or neonata, a chile-infused baby sardine spread. Platters of burrata and ricotta are an homage to the ones served by Silverton, Colby’s longtime mentor, at Osteria Mozza.
“Chad has always been on his own path,” Silverton says. “He knows what he wants out of the food he cooks. It’s not only passion that he brings to the table it’s all the knowledge that he’s collected in his travels. That’s why his food tastes so good.”
A “garden” section features salads and hearth-cooked soups made using farmers market produce and ingredients grown in Colby’s backyard garden, a five-minute walk from the restaurant (Silverton, it turns out, lives just around the corner).
Colby is especially excited about offering pasta — three shapes made by hand, another three imported from an artisan producer in Gragnano — a lodestone of Italian cooking that he has long obsessed over but was discouraged from serving at Chi Spacca. “Mario [Batali] thought it would cannibalize business from the Osteria, so we didn’t put any on the menu,” Colby recalls. “I would actually go home and make pasta in my spare time.”
Tables will be given the option of ordering a “pasta tasting,” miniaturized portions of several varieties prepared à la minute, for the same price as a full serving.
Osteria Mozza Voted the Best Italian Restaurant in Los Angeles - Recipes
Mario Batali, Joe Bastianich, Lidia Bastianich , and Nancy Silverton's Pizzeria Mozza and Osteria Mozza have been extremely popular restaurants in Los Angeles, commanding queues that were hours long. So when we were recently in the area and found out on OpenTable that we could reserve seats for lunch at a time just less than a half an hour prior to arrival, we took the opportunity.
Pizzeria Mozza is a relatively small restaurant, located adjacent to the larger Osteria Mozza (open for dinner only) and Mozza2Go. Inside, light toned woods and yellows set the tone--a skylight, which was filtered with a yellow skin, provided most of the lighting. A friendly vibe was immediately set with the upbeat employees, who immediately seated us and went through the menu in detail once we told them it was our first time dining here. We found out popular items, and also some notable differentiations--pizzetta meant a smaller pizza, and that any pizza that didn't list "tomato" on it came without tomato sauce. They were extremely detail oriented, eagerly describing the preparations of daily specials and vegetables.
To start, we began with the bone marrow al forno, which came with three split pieces of bone marrow, roasted garlic, sea salt, parsley, and two pieces of crostini.
It came out so quickly from the kitchen that our waiter had to separately bring us the third piece of bone marrow, which was bubbling hot from the oven.
To enjoy the bone marrow, we tore part of the crostini, mashed a piece of roasted garlic on top, added the bone marrow, and topped the marrow with sea salt and the parsley. With everything together, the otherwise purely greasy, rich, beefy, and tender bone marrow came into full blossom, with the crusty bread, sweet garlic, salt, and bright parsley tempering the richness of the marrow and complementing its existing flavor. Make sure to enjoy this as quickly as possible--before the fats become solid, that is.
Mozza's lasagne al forno (Sunday Piatti Del Giorno, 21 USD) was also extremely delightful. Served piping hot and consisting of layers of spinach pasta, bolognese, bechamel sauce, broiled, melted cheese, and topped with freshly grated parmesan cheese, the lasagne wasn't particularly large portion-wise, but was grand in flavor. The verdant, pliable noodles paired well with the deep, meaty bolognese, creaminess of the bechamel sauce, and flavorful cheeses--all while not being dense. Every bite was pleasantly crafted and simply enjoyable.
Moving onward, we enjoyed two pizzas. First was a pizza with lamb's quarters & salame, with cacio di roma (18 USD), which was also baked with spinach. We ordered this for the inclusion of lamb's quarters, which provided some rich gaminess to the pizza, but the larger emphasis was on the peppery salame, savory cheese, and verdant spinach. The crust, meanwhile, was very crisp, puffy, and chewy--quite intriguing.
I had meant to order the premium prosciutto, rucola, tomato & mozzarella di bufala pizza, which is also made with organic tomatoes, but we got at our table instead the proscuitto di parma, rucola (arugula), tomato and mozzarella pizza (17 USD) instead. I appreciated the interplay between bright and sweet tomato, peppery arugula, fruity olive oil, and meaty prosciutto, which went well with the equally crisp, puffy, and chewy crust. This pizza, as with the other pizza, were a bit dry for my taste-- make sure you have a drink to go along with it.
After seeing Cindy of Food Makes Me Happy's strawberry gelato pie at Pizzeria Mozza and other customers' gelato pies while at the restaurant, we had to order the strawberry gelato pie with toasted spiced almonds and saba (10 USD) for dessert. Starting off with a base of freshly whipped cream and an almond biscotti crust, the pie was then filled with firmly set, naturally fruity strawberry gelato and topped with fresh strawberries marinated in saba (a sweet syrup made from grape juice), more whipped cream, and the said toasted spiced almonds. Everything was just so pleasantly combined together, yet also so simple-- a bit expensive, but tasty for sure.
Overall, simple but quality ingredients and great execution can be found in the fare at Pizzeria Mozza, alongside an immersive Italian-styled environment. If you're looking for an authentic, quality Italian meal, it's a great place to be, and is deserving of its place in the Los Angeles restaurant spotlight.
641 North Highland Avenue
Los Angeles, CA 90036
Tel: (323) 297-0101
Best Neapolitan Restaurant in Los Angeles
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This list has been compiled by our Los Angeles experts after online / offline research combined with the reviews from our users. If you know any place which should be listed here or you want us to review it in Los Angeles, please mention in the comment box below. This list will be updated from time to time.
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Jon & Vinny’s Fairfax
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22 Essential Los Angeles Pizzerias
Los Angeles’s world-class pizza scene didn’t happen overnight. The city’s steady climb began with traditional red sauce joints opened by Italian immigrants, ultimately making way for the uniquely California creations of the ‘80s like the smoked salmon pizza at Spago and everything on the menu at CPK. More recent trends take the best of Neapolitan traditions and combine it with LA’s culinary sensibilities and pristine produce, though during quarantine it’s been all about the pan pizzas and deep dish comforts. Here now are 22 essential pizzeria spots around Los Angeles.
Removed: Triple Beam, La Morra, Vito’s, Milo SRO, Lodge, Desano, Stella Barra
Added: Michael’s Long Beach, Luggage Room, Tomato Pie, Gino’s East, Dough Daddy, Aloha Pizza, Eatalian Cafe, Little Coyote
A number of LA restaurants have resumed dine-in service. The level of service offered is indicated on each map point. However, this should not be taken as endorsement for dining in, as there are still safety concerns: for updated information on coronavirus cases in your area, please visit the Los Angeles Public Health website. Studies indicate that there is a lower exposure risk when outdoors, but the level of risk involved with patio dining is contingent on restaurants following strict social distancing and other safety guidelines.
Joe Bastianich is one of America’s preeminent restaurateurs and TV personalities he is also an author, musician and triathlete. In 2005, Joe was recognized as an Outstanding Wine and&hellip
Native Angelena Dahlia Narvaez developed her love for food through after school cooking for her family in Highland Park. Trading the classroom for the kitchen, Narvaez left school for a job at&hellip
The 31 best restaurants in Los Angeles you need to try
Despite the ups and downs of our city&rsquos dining regulations, L.A. is still home to one of the most exciting restaurant scenes in the country: a collection of restaurants and pop-ups and vendors with a reputation built on incredible food trucks and off-the-beaten-path tacos just as much as tasting menus and farmers&rsquo market produce.
At its core, L.A. thrives on its diverse blend of genre-bending formats and cuisines, which creates some of the world&rsquos best omakase restaurants, fine-dining institutions and French-bistro gems tucked into strip malls.
Our experts scour the city for great eats and great insider info. We value fun, flavor, freshness&mdashand value at every price point. We update the EAT List regularly, and if it&rsquos on the list, we think it&rsquos awesome&mdashand we bet you will, too.
April 2021: With the return of indoor dining and an increase in restaurant capacity, you&rsquoll find more of our favorite spots returning to dine-in. We&rsquove also been able to add back Providence as the fish palace is once again open. Hayato is still on our list but taking a break for the first week of the month. And then there are two former EAT List fixtures that we wanted to call out: Nightshade is still temporarily shuttered in the Arts District, but chef Mei Lin has opened Szechuan hot chicken spot Daybird in Silver Lake and Broken Spanish, which closed in DTLA last year, has extended its pop-up in Hollywood.
Eaten somewhere on this list and loved it? Share it with the hashtag #TimeOutEatList. Plus, find out more about how we decide what makes the list.
Pizzeria Mozza, Cut Make National Finals
Bon Appetit magazine’s September 2007 Restaurant issue features three finalists in a list of quintessential versions of six American classics: pizza, steak, tacos, hamburgers, fried chicken, and ribs. Winner will be announced on the Food Network on Aug. 18 ( Good Eats with Alton Brown , 6 and 10 pm CDT). The finalists:
PIZZA: Pizzeria Bianco, Phoenix DiFara Pizza, Brooklyn, NY Pizzeria Mozza, Los Angeles
STEAK: Peter Luger Steak House, Brooklyn Cut, Los Angeles Doe’s Eat Place, Greenville, Miss.
TACOS: Taco Taco Cafe, San Antonio Taqueria del Sol, Atlanta South Beach Bar & Grill, Ocean Beach, Calif.
HAMBURGERS: Bobcat Bite, Santa Fe, NM Taylor’s Automatic Refresher, St. Helena, Calif The Meers Store and Restaurant, Lawton, Okla .
FRIED CHICKEN: Willie Mae’s Scotch House, New Orleans Price’s Chicken Coop, Charlotte , NC Blackberry Farm, Walland, Tenn.
RIBS: Charles Vergos Rendezvous, Memphis 17th Street Bar & Grill, Murphysboro, Ill Jaspers, Plano, Texas.