A refined take on the classic. Instead of just fresh basil, they use a clever basil breadcrumb that adds a subtle crunch and concentrates the herbal flavor, elevating the simple Margherita to something new and exciting.
Tips from diners
The basil crumbs are the secret here. They stay crunchy and give every bite a burst of fresh basil flavor.
The restaurant's most viral dish. It's an ingenious translation of the pasta classic to a pizza, using a secret cream of pecorino and black pepper that mimics the silky texture of the pasta sauce on a perfectly charred, airy crust.
Tips from diners
This is much lighter than it looks. The sauce is emulsified to be creamy but not heavy, and it pairs perfectly with the charred crust.
A surprisingly light and moist dessert. The olive oil provides a silky texture and a subtle fruity note that pairs beautifully with the richness of the dark chocolate and the sharp pop of the sea salt.
Tips from diners
It's rich but not overly sweet. The sea salt on top is the perfect finishing touch.
A favorite starter that highlights the quality of seasonal California produce. The artichokes are roasted in the wood oven until the edges are crispy and charred, served with a bright lemon dressing that cuts through the richness.
Tips from diners
The char from the wood fire gives these artichokes a smoky depth that is addictive. Great for sharing.
A crowd favorite for those who love heat. The spicy salami is balanced by a drizzle of high-quality honey and a house-made chili oil, creating a sweet-savory-spicy profile that's perfectly supported by the light, fermented crust.
Tips from diners
The honey is the key. It doesn't make it sweet, but it helps manage the spice from the salami and chili oil.
Chef Daniele Uditi's Pizzana has redefined the LA pizza scene. Known for its 'slow dough'—a proprietary blend of Italian flours fermented for two days—the result is a crust that is remarkably light and easy to digest, providing the perfect foundation for creative toppings like Cacio e Pepe and Pesto.
Pizzana is very popular, especially the WeHo and Brentwood locations. Book a table via Resy a few days in advance to avoid a wait.
The West Hollywood location has a great outdoor patio. If the weather is nice, it's the best place to sit and people-watch on Robertson.
Their crust travels surprisingly well for Neapolitan-style pizza. If the restaurant is full, don't hesitate to order for pickup.
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