Strip mall pizzeria dishing up thick, square slices with a signature crispy cheese crown. It's a cash-only, take-out operation with long lines and no tables – the pizza is the entire point.
Casual slice shop serving foldable New York-style rounds and thick Sicilian square pies. The counter runs steady with quick slice orders, whole pie pickups, and hot garlic knots.
Tiny Beverly Grove pizzeria serving small plates and long-fermented pies with a crisp New York-style crust. Seven counter seats line the open kitchen, set right against the brick oven and the chefs at work.
Relaxed Brentwood food hall and market running several distinct menus through central digital kiosks. The setup pulls together Armenian kabobs, Sicilian pizza, and fresh California salads into a single order.
Lively, opulent dining hall in a landmark Art Deco building, dedicated to the traditions of Roman cooking. Handmade pastas are the focus – specifically the four classics – alongside wafer-thin, wood-fired pizzas.
Old-school Eagle Rock parlor running unchanged since 1955 with red-checkered tablecloths and a heavy garlic scent. The cash-only room stays loud with orders for thin-crust pies and house-made sausage.
True baseball diner dedicated to the Dodgers, with walls plastered in ticket stubs, trading cards, and old photos. Hybrid-sourdough pies are served alongside cold beer – the place gets packed on game days.
Family-run pizzeria serving authentic Chicago deep-dish in a cozy, bohemian dining room. The signature pizzas have a 45-minute bake time, turning dinner into a long, leisurely affair.
New York-style slice shop serving thick Sicilian squares topped with pepperoni that curls into crisp, greasy cups. The space is standing-room-only, with the scene spilling out onto the public sidewalk tables.
Downtown food hall counter slinging classic New York-style pizza by the slice and whole pie. Thin-crust triangles and thick Sicilian squares pair with garlic knots for quick lunches in the open-air communal dining space.
