615 N La Brea Ave Parking

Just moved here from Boston and found this place. I got the pepperoni and margherita pizza and I think it cost $10 each which is awesome. The sauce, cheese and the dough is perfect minus some burnt parts but that's ok. One bite, everybody knows the rules. 8.9

Pizza was awesome and I loved the balsamic veggies. We also enjoyed the seasonal salad. This is an order at the counter place, you get a number and they deliver your food. It's pretty casual, so may be better for lunch as opposed to a date night. Beer and wine only.

I placed a pickup order, and the service was good; my order was ready when I arrived. The pizza was average. Areas that need improvement include the limited selection of toppings and the amount of toppings provided, as they seemed to skimp on what I ordered. Additionally, the pizza was unevenly cooked—some parts were burnt while others were underdone. I’ll give them another chance next time and hope for a better experience. Ver carta

However, the butternut squash pizza completely made up for it. I absolutely loved it! It was generously topped with cubes of roasted butternut squash, maple-braised bacon, and leeks. Leeks are not something I often see on menus, so I was thrilled to find them here. The squash was tender and just lightly salted, while the bacon and leeks complemented the squash perfectly. I really enjoyed the hint of bacon alongside the vegetables. Additionally, the crust on both pizzas was solid.

I ordered the Diavola because it is one of my favorite pizzas, especially when in Rome... I was pleasantly surprised how incredibly good this pizza was! Everything about it was perfection, including the price... The crust was thin, soft, yet crunchy, the sopresatta was so flavorful but didn't overpower the other ingredients. It blended perfectly with the red sauce and the pecorino was the icing on the cake.. pizza.. pizza cake Absolutely will be back and will be sharing this place with friends!

Nice pizza spot. Really enjoyed everything we ordered. We arrived when it first opened at 5pm but we were not alone for long. Ordered buffalo mozzarella pizza, bolognese pizza, and chicken fingers. All were delicious. I actually preferred the bolognese to the prosciutto pizza. Also the ranch for the chicken finger was on point. Really liked this spot and would definitely return. Next time I'll sit inside because some random person who was not eating or ordering food sat down at the end of our table outside and started talking to himself. Ver carta

My boyfriend and I were looking at new pizza places to try and this had always been on the list. My boyfriends a super die-hard New York style pizza fan, so it took A LOT of convincing to try this place out. He ended up loving this place as much as I did! SUCCESS. We both love love love their supreme pizza. Their dough is amazing so any pizza will be great, but something about the ingredients in their supreme just got me mesmerized. I also tried their summer peach pizza which was good too, but in comparison to the supreme pizza, it was just not up on that level. However, if you've never had peach and bacon together, just do it! You'll be pleasantly surprised.

Saturday evening, Oct 20, 2018. This place is quick and clean. Sit at the counter and watch the high tech pizza oven and pizza chefs, sit outside in front on La Brea or they have tables for groups in the back. We ordered two pizzas: Buffalo Mozzarella with prosciutto and arugula $12), this pizza was EXCELLENT. Mac Cheese with crispy bacon and chives $10), this pizza was GOOD. We had a bottle of their Sangiovese wine from Italy VERY GOOD. Two of the women working here are from Italy, we chatted with them they guys doing making most of the pizza making are local guys, very friendly. We sat at the counter, so we didn 't need a lot of attention. The women checked in on us while we ate. My YELP R...

A week ago, I visited Pizza Romana in Fairfax with some friends. We ordered their cured meats, a black truffle pizza, and a short rib pizza topped with kale. Let’s start with the pizza. The reason to come here is that they ferment their dough for 24 hours. Ideally, pizza dough should ferment for 1 to 3 days, but never more than five. This fermentation process helps the proteins and enzymes in the flour to bond, creating a network of gluten. The result is a dough that is chewy, light, and airy. As for the food, the cured meats were fresh, clean, and smooth, with the prosciutto being particularly excellent. However, I was disappointed with the black truffle pizza. They didn’t use real truff... Ver carta