You don’t like Pagliacci Pizza? No credibility with me now, my friend.
He sold all his shares a few years ago, so there are no more boycotts.
The only LaVals I ever went to was the one off telegraph (on Dwight I believe). I actually didn’t know they HAD other spots, otherwise I would have been more specific. Anyways, like I said it was the ambience I liked more than the pizza, so I doubt I will check the others out, unless they have the same basement-ish setup.
It’s on Durant (I lived within spitting distance of it for three years). The one on Northside (on Euclid) has a big very-sunken-living-room feel, but you’re right; they aren’t quite the same.
I can’t find the article, but he still earns some revenue from the company. Certainly not as much as when he owned it, but he still gets a bit. Besides, it’s not like I’m depriving myself of anything by not buying from them.
Just trying the best NY style pizza on the west coast. If that’s nothing to you, well you are on the wrong thread because that is the topic.
Damiano’s on Fairfax in Los Angeles is damn good.
412 N. Fairfax Blvd., Los Angeles CA; Tel. 323.658.7611
Near-perfect crust.
the thought of a big chain pizza being “good” is puzzling to me. they cut costs on ingredients, as would be expected. I have no problem with a company making a profit but c’mon, it’s teenager-slumber-party food.
A true gourmet pizza with the wood-burning oven, hand made crust, fresh sauce and quality toppings will make less money per unit but be of a more subtle and delicious taste.
Now I’m hungry.
Hey, I grew up on thin crust pizza, but there’s simply no way I’m gonna give money to Domino’s. If it’s the best stuff on the left coast, then when I move there, I’ll make my own, thank you very much.
Sheesh. You don’t live here, so you’re posting because you can’t let go of a dead boycott issue. I’ll do you a favor and if I go back east I’ll no longer need to eat Domino’s. Fair enough.
An “Amici’s East Coast Pizzeria” opened across the street from where I work, and I like them a lot. The crust is thin but not cracker thin, crisp but not hard, and they don’t sauce it to death. I do have an issue with their sausage and pepperoni toppings, which seem to be sliced from little weenie sausages specially made for a pizza chain, but I can forgive a lot if the crust/cheese/sauce issues are successfully dealt with. I do like alternate toppings like chicken or spinach or artichokes, and Amici’s provides those options.
A lot of the folks here at work despise them, however. Why? “They don’t put hardly any pizza sauce on it! It’s not thick enough! They don’t do a stuffed crust!” Whatever. You just can’t please everybody when it comes to pizzas.
I forgot to add:
I like making it at home, too, but I like to get the heat as high as possible in the oven, and the last time I did that, my pizza stone broke. Snapped cleanly into two pieces, which flew apart from each other so that the pizza dropped down in between and burnt on the floor of the oven. What a mess!
Did you season your stone?
Is that what the kids are calling it these days?
Huh. This would have been my reply, near word for word. I actually prefer the thin NY-style, but Zachary’s ain’t bad for a change. The problem with Arinell’s is that unless you are traveling a very short distance, it doesn’t hold up well - gets soggy fast. It’s best as slices from the source.
As for Pizza Roma, I literally used to live almost right around the corner on Portola ;). It was my standard “adequate” pizza.
- Tamerlane