Best pizza I've had on the west coast. Better than anything I've had in NYC also. Definitely worth the long wait.
This place transcends Foursquare tips. It is simply not possible to convey just how good this pizza is, or even suggest a pie that stands above the others. But order the margarita with truffle oil.
Thin-crust East Coast/New Haven-style pizza, this southeast joint closes when they out of dough, which they stick in a 650-900-degree oven and char the daylights out of. [Eater 38 Member] Read more.