Pizza Is Priced By The Ounce At Nancy Silverton’s New Pizzeria in Highland Park
From a new downtown pizza restaurant to omelets for dinner in Echo Park, here’s what’s happening in the Los Angeles food and drink world:
We frequently claim that Los Angeles is home to some of the best pizzas (and food) in the country. See: Chef Nancy Silverton, Desano Pizza, Pizzana, Settebello and too many others to count. And it’s about to get even better. Silverton has teamed with her former Osteria Mozza and Pizzeria Mozza chef Matt Molina, and the team behind Everson Royce Bar (where Molina is now a chef) to open Triple Beam Pizza in Highland Park. They hope to open the pizzeria, located just down the street from Good Girl Dinette, with limited hours on Wednesday.
Randy Clement of Silver Lake Wine and Everson Royce Bar, who owns the building, said the plan is to open a pizzeria, restaurant, coffee shop and wine shop. Thus, Highland Park Wine is scheduled to open along with the pizzeria on Wednesday, a to-be-named restaurant with Molina at the helm will open in a few months, and another branch of the coffee shop Go Get Em Tiger will open in the next couple months as well.
Molina says he and Silverton have been working on the pizza dough for Triple Beam, which is rolled out and cut with scissors into strips, since before they opened Pizzeria Mozza. The dough, crispier and thinner than that on a Neapolitan-style pizza, was inspired by a love of the dough at Antico Forno Roscioli in Rome. Signs at the new pizzeria suggest that you decide if you’re “hungry,” “very hungry” or “really hungry. Then your pizza is weighed, and you’re charged by the ounce; a practice Clement says he observed while on a pizza research trip to Rome.
And the name, meant to let you know a weigh-in is coming, is a nod to the triple beam scale. Early menu items include a pizza topped with mozzarella, fontina and nettles; and a sausage pie with greens, cream and fennel pollen. 5918 N. Figueroa St., Los Angeles, (323)545-3534, www.triplebeampizza.com.
Even More Pizza
And in downtown L.A., chef Angelo Auriana and restaurateur Matteo Ferdinandi, who are behind the Arts District Italian restaurants Factory Kitchen and Officine Brera, are about to open their own pizzeria. Sixth+Mill, inspired by Auriana’s Southern Italian roots, is scheduled to open in March. The restaurant is also located in the Arts District, in a former masonry and steel warehouse. Auriana imported a Mario Acunto wood-fired oven for the restaurant and plans to use an Italian spiral mixer for the dough.
He will also serve hard durum wheat pastas and small plates. Sommelier Francine Diamond-Ferdinandi has put together a beer list to accompany the pizza, as well as a selection of wine from small, family-owned Italian wineries. 1335 E. 6th St., Los Angeles, sixthandmill.com.
SOURCE: (LA Times)