This is an excellent time to be hungry for pizza in Los Angeles.
Leftovers make great toppings for a catch-all pizza using store-bought dough and fresh mozzarella as a base.I’ve been eating Chris Bianco’s pizzas for half of my life, beginning in 1997 when the first Pizzeria Bianco had been operating in Phoenix for three years. Even then there was national excitement over the Bronx native — about the ways he was melding Neapolitan pizza traditions and New York know-how into something fresh.
The first time I tried Kevin Hockin’s beautifully pocked and asymmetrical pizzas in mid-2021, they were slipped through a makeshift window carved in the fence surrounding his Altadena home. He and his crew have since moved into a situation that feels slightly more permanent: Phone in your order for a specific time slot, purchase canned craft brews or bottles of orange wine at the Side Pie storefront at 900 E. Altadena Drive, and walk around back to the restaurant’s outdoor dining space.
Quarter Sheets began as a pandemic pop-up out of the home in Glendale Lindell shares with pastry chef Hannah Ziskin, whose complex layer cakes border on otherworldly in their deliciousness. At the end of 2021, they began operating out of a small space in Echo Park that has mostly focused on takeout; the dining room opened recently and a full-fledged menu is slowly filling out with weekly-changing salads and desserts.
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