Famed (and highly opinionated) Yelper Tony C. crowed about this joint a few weeks ago, saying it's one of the better pizza places in LA, in light of the slew of new pizza parlors hitting Silver Lake in the past year. Count in Tomato Pie, Il Capriccio, and Andiamo to the older Hard Times Pizza and Nicky D's and you've got one heck of a pizza enclave.
I've yet to get a whole pie at Garage and I'd like to make a post about the entire experience but for now I'll make it a quick hit.
The slice here is well portioned and full of topping. Mine has goat cheese and red onion, both unauspicious but unique companions on this slice. Other digressive ingredients offered (on or off menu) include pickles, garlic and ground beef. Not my idea of fun but whatever floats your boat or...melts your cheese, I guess (ha ha..)
The crust is superb, crackly and crispy like something you might expect at Joe's but with enough give and depth to differentiate it. The cheese and sweet tomato sauce mesh like honey and butter on fresh cornbread, except in this case it's the savory edition on this thin pizza crust.
Garage Pizza is open until 3AM on the weekends, so I will evitably find it useful after my late night jaunts on Friday/Saturday. I may alternate from other fav, Casa Bianca if I'm ever this part of town.
Note: If you read Tony C.'s review, he'll note the excellence of their pizziolo (pizza maker) Elmer, an enigmatic figure who learned his chops at Joe's Pizza. Go in the evening when he's sure to be there. I don't know if this shot is him, but it's one of the guys dilligently making fresh pies from their puffy dough.
Garage Pizza
4339 1/2 Sunset Blvd. (corner of Sunset and Fountain)
323-668-1190
5 comments:
Top places like Pizzeria Bianco, Una Pizzeria Napoletana and Sally's Apizza wouldn't think of offering pizza by the slice, since there's always some quality lost in the reheating process. A premier pie is only able to hold its magic for a matter of minutes, so leaving a pizza on the counter does a disservice to the crust. Traditionalists would also question Garage's bizarre toppings, but if they taste good, all is forgiven.
Top places like Pizzeria Bianco, Una Pizzeria Napoletana and Sally's Apizza wouldn't think of offering pizza by the slice, since there's always some quality lost in the reheating process. A premier pie is only able to hold its magic for a matter of minutes, so leaving a pizza on the counter does a disservice to the crust. Traditionalists would also question Garage's bizarre toppings, but if they taste good, all is forgiven.
It sounds delicious, but will it measure up to my homemade pizza?
I agree, a lot of flavor is lost if a pizza sits out or is reheated.
very true josh, hence superior. Garage pizza is definitely good, though not top shelf in the canon of this country's pizza shops. I'd only put Mozza there for LA, but then again that place doesn't do it for you either :). You are one pizza purist though.
heidenkind: how do you make your homemade pizza?
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