Restaurant: Pizzeria Sei
Location: 8781 W Pico Blvd, Los Angeles, CA 90035. (424) 279-9800
Date: October 10, 2022
Cuisine: Pizza
Rating: Very good, but very specific Neo-Neapolitan pizza
There has been a lot of buzz about Pizzeria Sei. I’ll just quote from Michelin who wrong it up:
Thick or thin. Sauced or left bare. Traditional or irreverent. Pizza is the shape-shifter of the culinary world, with seemingly endless variations and an insatiable appetite for the newest iteration. Enter Pizzeria Sei, where individual pies are made with a Japan-meets-Italy flair. A handful of diners perch at the counter to watch the chefs hard at work prepping these savory treats. Wondering where the Japanese comes into play? It’s the cornicione—with its trademark puffy pinch with a mochi-like chew. White pies are more offbeat, as in the Bismarck topped with a poached egg, while red pies lean more Italian. The Margherita is a go-to, topped with simple tomato, basil, fior di latte and olive oil, then cooked in an gas- and wood-fired oven.
Anyway, it’s hidden in a little (I mean little) storefront at the corner of Pico and Robertson (by definition pretty much the kosher zone).
This is about it: The oven.
And the toppings counter.
Today’s minimal menu.
Giardiniera. Pickled farmer’s market vegetables, castelvetrano olive, italian herbs, extra virgin olive oil, toasted bread (vegan). I like me some pickles.
Toast. Didn’t need this.
Bismarck Pizza. Fior di latte, prosciutto cotto, egg, pecorino, basil, truffle oil, sea salt.
Diavola Pizza. Tomato, fior di latte, basil, soppressata, olive, parmigiano reggiano, chili flakes, extra virgin olive oil.
Tiramisu. Soft and creamy. By far on the better side for restaurant tiramisu. Not quite mine, but still.
This was some good pizza, as the crust is very chewy and addictive. Toppings seem of very high quality, but there aren’t that many options. It’s certainly one of the best pizzas I’ve had in LA, but I do not think quite as good (to my taste) as Bar Monette but that’ll be for a later post.
