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When the history of California pizza is finally written, a greasy volume inscribed in arugula, goat cheese and truffle oil, the late chef Ed LaDou, through whose fingers Spago’s first 100,000 pizzas flowed, will be known across the land as the father of the California pie. If a pizza in Denmark or Ohio has duck sausage and pine nuts on it, it is in no small part due to LaDou. And Caioti Pizza Cafe is a shrine to LaDou’s creations. The barbecue-chicken pizza, with slivered red onion, smoked Gouda and barbecue sauce instead of tomato, is definitive nostalgia, a taste of multiculti post-Olympics Los Angeles . . . with a hunk of gooey chocolate cake for dessert.

Restaurant Details

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Price: $$$
Payment Type: All Major Credit Cards

Parking: Lot Available, Street


Reservations: Accepted, Call-Ahead Seating Available

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