Roberta’s Bee Sting Pizza
Roberta’s, the popular Brooklyn pizzeria that chef Carlo Mirarchi and Brandon Hoy now run, has clearly been putting out feelers in L.A. They prepared pizza at Desert Trip, aka “Oldchella,” in October. To start...
Who Makes the Best Los Angeles Pizza?
Pizza inspires strong, wildly different opinions, with people showing deep loyalty to style and to specific restaurants. Who makes the best Los Angeles pizza? Share your opinion (Yay or Nay?) with this fun 15-establishment...
Pizzeria Bruno: Neapolitan Style Pizza in San Diego’s North Park [CLOSED]
I’d never really considered the possibility that a pizza oven could have personality, until I met Bruno. The white and black-tiled dome, crafted in Naples by artisan Stefano Ferrara, is the star attraction at...
Caffe El Triunfo: Finding Culinary Silver Lining in Mining Town Rubble
On our drive through Baja backcountry between La Paz and Cabo, we stopped in El Triunfo, a dusty, desolate mining town that could easily double as the setting for a Wild West gunfight, or...
Al Forno Pizzeria: Bringing More Heat to Baja California Sur
As soon as we discovered that Buffalo Bar-B-Q chef-owner Carlos Valdez had a pizzeria, and that he employs the same woods – mesquite and mauto – that feed the fabulous grill at his La...
Interview: pizza maker Anthony Mangieri (Una Pizza Napoletana)
Very few foods have the power to trigger an argument like pizza. Whether it’s Neapolitan, deep dish, grilled, or coal-fired, everybody’s got an opinion about the ideal oven, dough, sauce and toppings. In the...
