Los Angeles is a pizza town. While chefs and diners grapple with the question of what defines an L.A.
-style pie, the fact remains that there’s a bevy of nearly every variety to be found: Neapolitan, Detroit-style, the New York slice, Chicago-inspired deep dish, and the fluffy Sicilian. Here are three new restaurants adding some of the most unique pizzas to the scene — whether it’s served in a garden that also provides the toppings or piled with Korean barbecue, featuring a galbi bone as garnish — plus, a new pizza omakase launched by one of L.A.
’s 101 Best Restaurants . The first thing you see is the pizza oven, an immediate signal to your brain that — while you might find oysters with pickled-seaweed granita, polenta waffles with corn-cob butter and caviar, and grilled squid filled with its roe at Leopardo — you must order the pizza. Celebrated chef Joshua Skenes’ latest restaurant could be making L.
A.’s most enthralling pizza, served alongside a raw bar, wood-grilled meats and seafood, and a wildly inventive cocktail menu. The mozzarella cheese is house-made.
The sauce is handmade and canned by the team. The ingredients are meticulously sourced. “The original impetus for this thing was to get crazy with the pizza, and to do it in kind of my way,” said Skenes, the former Saison and Angler chef-founder.
“We had some pretty wild pizzas lined up, because the idea was to think of this dough as a vehicle for so many different shapes and ways to stretch the.
