On Sunday, Sept. 3, Delicious Pizza on West Adams had the block shut down for a full day of live music, great food and good vibes. Families came from all over the city for the free West Adams Block Party, hosted by Delicious Vinyl and embRACELA, which featured headlining sets by Talib Kweli, Doug E. Fresh and Mellow Man Ace, a Dilla's Delights donut pop-up shop in honor of the late, great J. Dilla and, of course, plenty of Delicious Pizza. All photography by Shane Lopes.
As one of the opening chefs of Sotto (along with Steve Samson), Zach Pollack had an obsession — which included importing a 15,000-pound Stefano Ferrara oven from Italy — that resulted in pizza many still believe to be the best in the city. When Pollack left Sotto to open Alimento in Silver Lake, he focused on his own brand of Cali-Italian cooking, which didn't include pizza. A longing to return to the heat and reward of a great pizza oven was certainly a factor in Pollack's opening of Cosa Buona in Echo Park. Building on the premise that customers harbor much nostalgia for classic Italian-American comfort food, Pollack took over the Pizza Buona space on the corner of Sunset and Alvarado in Echo Park, renovated it in wood and slick black tile, and Cosa Buona was born. Read Besha Rodell's full review.
Photos by Anne Fishbein.
A Middle Eastern–tinged eatery from the Madcapra duo. Evan Funke's latest palace of pasta. An ecletic eatery from Umami Burger's creator — with no burgers on the menu. An Indonesian small-plates restaurant. A kinda French kinda Californian mom-and-pop place in Venice. And many, many more. L.A. Weekly samples L.A.'s edible bounty year-round, and here are our favorite new spots from the first half of 2017.
Get some pizza with pedigree. And beer.
It was hell's pizza kitchen at the Auto Club Speedway in Fontana on Saturday, June 10, as top pizza chefs Tony Gemignani, Giulio Adriani, Tom Lehmann, John Arena, Fred Mortati and Jimmy DeSisto, led by Fash Asvadi, director at Pizzaovens.com, broke the Guinness World Record for longest pizza.
The pizza, cooked by conveyor oven, was just over 6,330 feet — more than a mile long.
While the event was advertised as free to enter, a hand-drawn sign and two volunteers collected $5 from cars (for VIP parking). Spectators couldn't get within 500 feet of the pizza but instead were forced to observe from behind a large, chainlink fence. [Ed. note: Organizers say they paid for a large screen to feed the action to viewers farther away, but technical difficulties intervened.] And the event was advertised as going till 8 p.m. but instead closed its doors at 5 p.m. As a result, its Facebook page was filled with comments from unhappy, confused people. Many spectators drove a long way to Fontana and didn't even get a slice of pizza.
Take a peek at our photos to see what only the volunteers and press could see — we even saved you the $5 parking fee.
All photos by Star Foreman
The Ponte recently took over the space that once housed the restaurant Terrine. The turnaround was swift, and the place doesn't look that much different — Terrine's burnished mirrors and brasserie interior have been replaced by a vaguely midcentury look, with gold velvet booths and starburst light fixtures. But the configuration remains the same, and the property's main asset — its twinkling back patio anchored by a Javanese bishopwood tree — is basically unaltered. The tables now have cloths; the chairs are more Roman cafe, less rustic California picnic. Chef Scott Conant is running the kitchen, and nothing is being reinvented from his other efforts. There's the spaghetti pomodoro, the dish for which Conant is most famous. It's a thing of simple beauty, a swirling pile of al dente noodles and bright red sauce. And there's the creamy bowl of polenta topped with seasonal mushrooms, bacon and truffles. There are exceedingly dainty agnolotti, stuffed with braised duck and topped with a foie gras emulsion, English peas and pickled spring onions. This food is decadent and elegant and very well executed. Aside from the occasional plucky pizza, there's a slight throwback quality to the food at the Ponte, mainly embodied in the extreme richness of everything.