Doma [beverly hills]

DOMA

362 N. Camden Drive

Beverly Hills, CA 90210

I came here on a Thursday for lunch for a networking event, and was pleasantly surprised to see that the restaurant is located across the street from Villa Blanca, and looked much nicer than VB did. The interior is very nice, very Beverly Hills, and so are the prices. It is an Italian restaurant, and I saw they had a few pizzas on their menu, so I decided I just might as well try it. I had never heard of this place before the email for the networking event, but there was a small chance that it could be a hidden treasure trove of pizza so I decided to take that chance. Since I was at a networking event with a bunch of women lawyers, I didn't want to be obnoxious and take tons of photos so I only managed to snap one pic of my pizza before I started eating. All the other women basically ordered salads of course, but that's just not me. I ordered the bacon & egg pizza. 

"Bacon & Egg, Fontina Cheese, Prosciutto, Sage, Tomato Sauce" ($22)

I thought the pizza sounded great because I liked all the ingredients, AND it had sauce. By one look at the one photo, I think you can tell it was disappointing. Like I said, I knew it was just an Italian restaurant so I didn't get my hopes up too high, but this was just not good. Especially for $22, absolutely not. The meats were overcooked, the egg was okay but it was the only flavor in the whole pizza. The sauce was minimal and didn't taste like much and the cheese left much to be desired. The only thing I liked about the pizza was that it was cut into quarters and which is great for folding. However, this pizza didn't really need to be folded because the crust was so hard that it just pretty much cracked in the middle. The dough was not good and overcooked, and I would rather spend $22 on a large pizza from round table. 

Overall, my pizza was terrible. I can't speak for any of the other pizzas but I probably will not be trying any of those. I'm sure the pastas here are good, as well as the sandwiches (I did try someone's truffle potato chip, which was delicious), but I would probably never come back here again unless another networking event is scheduled here. 

Crust: cardboard

Cheese: whatever

Sauce: minimal, caked into the dough

Best Part: the egg?

Recommend: do not get pizzas here

Sotto [century city-ish]

Sotto 

9575 W Pico Blvd

Los Angeles, CA 90035

I had been wanting to try Sotto's pizza but the three dolla $igns deterred me for a while. Andrew decided he wanted to take his family there when they came to visit so it was the perfect opportunity to snap a few pics. Of course, when dining out with a big group it is a little bit more difficult to whip out my camera to take a million photos of a restaurant, especially one so small and dim inside. I did manage to take a few innocuous photos on my phone, to try to capture the essence of their pizzas. 

Not pictured are the appetizers we had, including the housemade bread plate with delicious and creamy burrata as well as what can only be referred to as lardo. Also ordered were the olives and the pita chips. Andrew and I also got a pasta to split before we each got our own pizzas because we are gluttons. I can't remember exactly what the pasta was but it isn't even on their menu online so does it really exist? Anyway, I ordered the margherita pizza of course, and Andrew and his dad each got the Guanciale pizza, which seemed to be the most popular online. 

The pasta that we had as an appetizer was very delicious, and I was already getting pretty full before digging into my margherita. It looked very good upon first presentation, with a fluffy crust and a good cheese-to-sauce ratio. I only got to eat 2 slices of it before I was stuffed, but overall I thought the pizza was pretty great for an Italian restaurant. The cheese was good quality and tasty, and the crust was perfectly soft inside yet crispy on the outside. The only complaint I had was that overall the pizza was a little too salty. It may have been the sauce or they sprinkled on some extra sea salt or something on top, but they could have done without it. I didn't even get to try Andrew's pizza, but he said something about the ingredients being a little overpowering. Everyone was just already pretty full from the appetizers by the time the pizza came out, so the pizza impressions may have been a bit skewed.

Sotto is a great Italian restaurant though, but I would probably only come for the pastas and could get better pizza somewhere else. The atmosphere is nice and hip and seems like a place you might see a celebrity or something because it is pretty dim inside and you can't really see people's faces. Very LA.

Margherita: tomato, mozzarella, basil, EVOO ($14)

Good crust texture and ample cheese

Guanciale: house-cured pork cheek, ricotta, scallions, fennel pollen ($18) (added fried egg for $2)

Crust: great, soft yet crispy and not too soggy

Cheese: good amount

Sauce: maybe a little salty

Best Part: the crust/dough

Recommend: pizza is okay but you should just get a pasta instead

Gjelina [venice]

Gjelina

1429 Abbott Kinney Blvd

Venice, CA 90291

I had been wanting to visit Gjelina after I had seen lots of LA youtubers and bloggers visit. Located in the heart of Abbott Kinney, the clientele is exactly what you would expect from Venice: people trying very hard to look like they aren't trying at all. The interior is very crowded with some communal tables as well as regular individualized tables. When we checked in at the front, we were made to stand against the side wall with a bunch of other waiting patrons, just awkwardly behind people enjoying their food. It was nice seeing a little bit more closely what the food looked like though. 

Dreading that we were going to have to sit at an uncomfortable corner of a communal table, I was quite pleased to be sat out on the patio on "the couch" which was probably the best spot in the house. It was much more spacious out on the patio and much less hectic in general.

Since there was so much on the menu, Andrew and I decided to share one pizza and a few small plates. The duck sausage pizza stood out right away, and Andrew had already read about the mushroom toast as a must-have. I really wanted the frites, but apparently they were out that day. We settled on the mushroom toast, asparagus, duck sausage pizza, pork belly, and planned on the butterscotch pot de creme for dessert.

Regarding the pizza, Gjelina totes itself as an American restaurant, and certainly does not claim to have neapolitan pizzas. That being said, the pizzas are well-known to LA as being very excellent. My only complaint was the lack of sauce pizzas. The duck sausage pizza we got was a white pizza, no sauce, and I knew this going into it. I found the flavor of the mushrooms and duck sausage to be okay, though I couldn't really distinguish the "duck" sausage from any other type of sausage. The pizza without sauce was just a little too dry for me, which is my complaint about almost all white pizzas. It wasn't a bad pizza, but just not something I really look for. Regardless, the other plates were very delicious so the visit to Gjelina was worth it.

The pork belly was my favorite plate, the meat was very tasty and the apple glaze on the root vegetables was the perfect accompaniment. We also got the asparagus side just to add some more greens to our meal, and it just tasted like regular asparagus, nothing too fancy. The mushroom toast was also good, lots of grease and very flavorful - something the pizza probably could have used. The butterscotch pot de creme at the end was soooo yummy and was the most amazing consistency. I don't think I've ever had pot de creme before, but I've had some puddings in my life, and this was definitely better than any I've ever had. Definitely the best part of the meal.

Mushroom Toast

Asparagus

 Duck Sausage pizza: duck sausage, nameko mushroom, garlic, mozzarella, shallot, parmesan

Pork Belly w/ roasted root vegetable, greens, apple glaze

Butterscotch Pot de Creme

Overall Gjelina is a great restaurant to go to, not just for the pizzas. Next time I would definitely want to try something with a little more tomato juice, but would still end with the butterscotch pot de creme.

Crust: average, held all the ingredients up (probably because there was no sauce making it soggy)

Cheese: good

Sauce: none :(

Best Part: mushrooms I guess?

Recommend: getting a sauce pizza, unless you're into that white pizza sort of thing

Stefano's Pizzeria [santa monica]

Stefano's Pizzeria 

1310 3rd Street Promenade

Santa Monica, CA 90401

For the days when you want pizza (everyday), but your appetite is not big enough to eat a whole 800 degrees pizza (rare), pizza-by-the-slice is the answer. Enter Stefano's - the perfect after work pre-shopping snack when you didn't have time to eat lunch and dinner is not for another 3 hours. The place is very small, like the size of a Wetzel's Pretzels but there is an outdoor patio with lots of seating. The pizzas are all out on display, cold, and without any price tags or labels at all. The menu above the pizzas denotes 3 price ranges: cheese, regular toppings, and "gourmet" toppings. I was just looking for a pizza with some mushrooms, and saw one with mushrooms and pepperoni. I definitely did not think that would be considered "gourmet" but once I saw my receipt I saw how silly I was. $4 for one very average slice is definitely not worth it to me, and I then remembered why I tend to avoid slice pizza. 

There were a lot of flavor options, but like I said, they were just sitting there and you would have to ask them what each flavor actually was. The slice I got was surprisingly good, the crust was sturdy yet easy to bite into and not too chewy. The cheese and mushrooms were good but the pepperoni flavor was not very strong. All in all it was an okay pizza for a slice, but I would only go back if I were really craving a slice and not a whole pizza (again, rare). 

Some 'zas

Mushroom and pepperoni "gourmet" pizza ($4.33)

Thickness

Patio and people watching

Crust: sturdy, not too cardboard like, easy to bite into

Cheese: good for slice pizza

Sauce: average

Best Part: unexpected crust density

Recommend: just going to 800 degrees

Girl Reunited with Pizza: Sliver Pizzeria [berkeley]

Sliver Pizzeria

2132 Center St

Berkeley, CA 94704

Andrew and I made our way back up to the Bay Area this weekend to baptize my new goddaughter Juliette! Not only did we get to see my family, but we also were not too far from our alma mater and my favorite pizza place on this earth, Sliver. 

When I lived in Berkeley, my apartment was about 3 blocks from Sliver and I would be here usually around 3-4 times a week, depending on what the pizzas were for the week. Every Sunday I would check the menu for the week and plan all my meals accordingly. Favorites include: any pizza with corn, tomatoes/onions, mushrooms/peppers, mushrooms/onions. Maybe the best pizza I've ever had would be the mushroom/tomato with Sliver special seasoning - an elusive pizza I've only had once, but continue to dream about. The only bad pizza I've ever had there was leeks/brussels sprouts - which tasted as bad as it sounds, only purchased because I was in a crunch.

Sliver is great because of its ingredients and unique flavors that set it apart from all other slice-driven pizza places (other than Cheeseboard of course). But Sliver is better than Cheeseboard for several reasons: 

1. Closer to campus
2. Better crust
3. Better flavors
4. More students
5. More seating
6. TVs playing sports always
7. Happy hour
8. Shorter lines
9. Faster service
10. Proximity to other beverage places

There are a lot of pizza places in the Bay Area but every time I go back I make it a point to stop by Sliver at least once. This weekend we chose to go for the Saturday pizza which was mushrooms and green peppers, because Friday was potato and Saturday was corn and black beans. Typically I would take any pizza with corn but the black beans seemed too weird for me. The pizza was as good as I remember, and even though I had recently been back in the last 2 months, every time I go back it feels like going back to college again. We got a half pizza to share, and ended up each getting another slice/sliver because we didn't get enough. There was live music and lots of students everywhere, and basketball on the tv screens - just like we never left.

Thinking we only needed a half pizza ($12)

Bar seating - saw some people come in just to take tequila shots, so it's like a real bar

Extra slice because I weigh 300 pounds ($3)

After Sliver, I have to also get ice cream. Even though I ate 3 slices of pizza, my stomach will never be too full to get a cone from Ici. I still follow them on twitter to see their flavors of the day, which at times is painful when I'm 6 hours away.  My heart skips a beat every time I see "brown sugar gingersnap" written on their chalkboard sign. The stars have aligned quite a few times on weekends that I am home the flavor is in stock. Those times I have been known to spend up to $70 on quarts and pints and cones of ice cream to stock up for myself and brother.

If BSGS isn't on the menu, I am obviously very disappointed but can usually settle with other flavors. Ici is known for their original flavor combinations, but after going to other "artisanal" ice cream shops their flavors are not actually as outlandish as I had once thought. There usually are around 3 flavors that I will at least taste, and probably like. Some other notable flavors include "banana cream pie" and milk chocolate n cookies. Their ice cream is all handmade and of the best quality, so sometimes even plain vanilla can be really good, especially with their signature cones and the little bit of chocolate at the end. Sometimes there aren't any flavors that speak to me (rare), and then I would just drive a little farther over to Smitten.

There's usually a line outside, especially on weekends and when flavors are good. The line is definitely worth it and really helps people inside to be able to sit down and enjoy their cone without being crammed with a bunch of people inside a tiny store. The aesthetic of the place really speaks to me, and I appreciate the effort that goes into every flavor, not only taste wise but with the corresponding signs in the store and on the chalkboard outside. Ici is the most perfect ice cream shop.

Best ice cream in the world

"What are you waiting in line for?"

"Is it really THAT good?"

Ice cream craft decor

Vanilla - Dark Chocolate/Caramel Swirl 

Peanut Butter - Chocolate Peanut

Obica Mozzarella Bar [century city]

Obica Mozzarella Bar, Pizza e Cucina

10250 Santa Monica Blvd

Los Angeles, CA 90067

On a Yelp search for pizza close to Westwood, Obica generally does not pop up as a top hit. Maybe on a very specialized search in the 5 mile radius from my apartment it finally popped up. I wanted to come because mozzarella bars have to have at least decent pizza, at least topped with high quality cheese! 

The restaurant is located inside the Westfield Century City "mall," upstairs near Bloomingdales. We came late on a Thursday night, around 8:30 so the mall was about to close. There was no one really inside, but everyone was seated in a little outdoor tent that was heated and lit with string lights. I ordered the "pomodoro biologico e mozzarella" or the "pomodoro" which was the closest thing to a margherita. It basically was a margherita, but I think because they didnt use SM tomatoes they didn't want to call it that. Also the pizze menu boasted that their dough rises slowly for 2 days and is "worth the wait" so my expectations were rising. We started out with a taster plate of cheese, as anyone must, and it was very delicious especially with the accompanying spinach and tomatoes. 

When the pizzas were brought out to our table, I couldn't help but feel a little disappointed. The pizza did not look like a typical neapolitan as I was expecting, but the crust/dough looked very reminiscent of Italian-restaurant or CPK style pizza. My expectations were immediately lowered to that standard. However, I still had high hopes for the cheese. The pizza was sliced into 4 quarters, which is always a good sign and in my opinion is how all pizzas should be sliced for optimum folding. One bite and I was sold. The dough, although on first impression looked lackluster, was very very good. It was sturdy and crisp on the outside yet still soft and chewy. The sturdiness of it, though an odd quality for pizza, I thought was especially important and successful considering how many people bash on pizzas for being "too soggy" or having all the toppings fall off in one bite. The cheese was impeccable, as expected after we had already tasted some of the bufala to begin with. The sauce was not the typical neapolitan pizza sauce, but probably because they didn't use SM tomatoes which are a little bit sweeter. Andrew's prosciutto pizza was also pretty good, but I would probably still rather get the regular pomodoro again and really enjoy the delicacy of the cheese. 

All in all the pizza was delicious and I would definitely come back (even by myself). Its location in the Westfield mall makes it a perfect destination to get delicious food after a bit of shopping. I don't think it gets too busy here (see photos below) but there is definitely ample seating if they ever do.

"Pizze"

Lots of availability here, clearly

Bar seating

Mini-tasting of the smoked (left) and classic (right) bufala mozzarella ($8)

(near) Pomodoro Biologico e Mozzarella ($14)

(far) Prosciutto Crudo ($17)

Prosciutto and arugula 

Milky clouds of cheese

Excellent foldability, nothing falling out

As close up as my phone would semi-focus of that cornmeal crust

Outdoor tent (where we were seated)

Crust: looks like a cracker but still soft, covered in corn meal for a good texture

Sauce: not made with San Marzano tomatoes, a little bit tart

Cheese: very good quality, sizable amount on pizza

Recommend: tasting one of the mozzarellas, pomodoro/mozzarella pizza

Best part: highest quality cheese, Westfield mall location, great place for a nice bite to eat after shopping

LA's Artisanal Pizzas, by location

Westside

800 degrees - LAX

800 degrees - Santa Monica

800 degrees - Westwood
Doma (beverly hills)

Gjelina (venice) 

Milo & Olive (santa monica)

Obica Mozzarella Bar (century city)

Olio Woodfired Pizza (beverly grove)

Settebello Pizzeria Napoletana (marina del rey)

Sotto (century city)

South End (venice)

Stella Barra Pizzeria (santa monica)

Wildcraft (culver city)

Central LA/Hollywood

800 degrees - DTLA

Ciao Cristina (burbank)

De Sano Pizza Bakery (east hollywood)

Mother Dough (los feliz)

Pitfire Artisan Pizza (DTLA)

Pizzeria Mozza (hancock park)

Stella Barra Pizzeria (hollywood)

Eastside

800 degrees - Pasadena

Settebello Pizzeria Napoletana (pasadena)

Wood: handcrafted pizza (silverlake)