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Eater
4 days ago
- Entertainment
- Eater
4 Restaurants to Try This Weekend in Los Angeles: June 6
Every Friday, our editors compile a trusty list of recommendations to answer the most pressing of questions: 'Where should I eat?' Here now are four places to check out this weekend in Los Angeles. And if you need some ideas on where to drink, here's our list of the hottest places to get cocktails in town. For a great pizza (practically) anywhere in LA: Prime Pizza LA's pizza scene has grown substantially in recent years, with shops around town serving New York-style slices, square pies, New Haven-style pizza, and practically every other style under the sun. However, many LA pizza shops have only a single location, making them more of a neighborhood destination than a widely accessible option for pizza night takeout or delivery. Prime is among those outstanding pizza parlors in LA, but it has locations across the city, making it easy to grab a slice no matter what part of town one is in. The vodka pizza is a standout among the round pies, topped with mozzarella, basil, and Parmesan. Square pies consist of a simple grandma pie, a Sicilian, a spicy pepperoni, and a meat lover's. Prime even offers gluten-free crusts for those avoiding wheat. 1900 Allen Avenue, Altadena, CA 91001. — Rebecca Roland, editor, Southern California/Southwest For a gorgeous Italian patio vibe in the middle of residential Mar Vista: Beethoven Market One of the loveliest dinners I've had in recent memory, at least in terms of pure ambience, was at Beethoven Market, a neighborhood gem right in Mar Vista's residential expanse. Restaurateur Jeremy Adler has made a name overseeing some of the Westside's busiest spots, like Santa Monica's Cobi's, working for years to transform this former bodega into a community hub. On this front, Beethoven is overwhelmingly successful, perhaps to the chagrin of some neighbors who were happy to park their cars in our spots upon departing. But the benefit of a breezy, casual hangout like this must surely compensate for the traffic. Chef Michael Leonard serves a familiar California Italian menu of fried squash blossoms, blimp-shaped fried arancini, personal-sized pizzas, and medium-sized pastas. Evan Funke fans will find a lot of similar dishes here, such as grilled prawns in salsa verde, linguini al limone, burrata panzanella, and pesto-laden foglie d'Ulivo. Beethoven does venture in a different direction with the pizzas, sporting pillowy soft New York-esque crusts that offer a sweet fragrance, and the grilled sea bass over an herbaceous Sicilian tarragon sauce doesn't have a tangle of shredded fennel slices like at Mother Wolf. For dessert, be sure to share the excellent housemade gelati. Most people coming to Beethoven probably won't mind the similarities, and there's something to be said about the very reasonable pricing here (pastas are all under $20, pizzas max out at $23, a good meal can be had for under $75 a person before drinks). And LA has never been a city to ever tire of California-Italian food. 12904 Palms Boulevard, Mar Vista, CA, 90066. — Matthew Kang, lead editor, Eater Southern California/Southwest For an easy breakfast in Virgil Village: Virgil Cafe Lines at Courage and Sqirl may never truly die down, but Virgil Village now has another option for a more easygoing breakfast or brunch. Virgil Cafe is an unassuming breakfast spot near the intersection of Virgil and Melrose, serving all the classics like French toast, pancakes, and eggs, alongside huevos rancheros, chilaquiles, and breakfast burritos. The interior is no-frills, but service is warm and quick, and the portion sizes are very generous. Fresh-pressed juices and smoothies are also available, like a green juice and a peanut butter and banana smoothie. During the daytime, Virgil Cafe serves more lunch-y dishes, including a tlayuda, a mushroom burger, and fajitas. 709 Virgil Avenue, Los Angeles, CA 90029. — Rebecca Roland, editor, Southern California/Southwest For killer arroz chaufa and a la brasa chicken: Rosty Peruvian Rosty Peruvian owner Maritza Gomez hails from Peruvian restaurant royalty. Gomez's mother, Alis Reañ, owned two notable Lima restaurants called Listo de Pollo. Listo de Pollo opened in 1969 and closed permanently in 1993, while a young Gomez and her sisters (Carmen and Flor Bermudez also operate Rosty) learned the inner workings of a restaurant. The family debuted their Highland Park restaurant in 2018, which has some of the best Peruvian food in the city. It's a casual and friendly spot that serves lunch through dinner with an incredible arroz chaufa, a Peruvian fried rice that takes fairly uninteresting vegetables and makes them sing in a saucy, hearty mixture of herbs, tomatoes, and a healthy dose of onions. The addition of chicken makes it an incredibly filling meal, but it is absolutely stunning, even without protein. Traditional la brasa rotisserie chicken is available, but go beyond and try everything, especially the fried yucca, lomo saltado, and incredible ceviche that packs heat. The pescado frito is a filet that's deep-fried and served simply with salsa criolla, rice, and plantains. The best strategy is to go with a group, share, and enjoy every bite. 5511 N. Figueroa Street, Los Angeles, CA. — Mona Holmes, editor, Eater Southern California/Southwest Related The 38 Essential Restaurants in Los Angeles Sign up for our newsletter.
Chicago Tribune
07-05-2025
- Business
- Chicago Tribune
Down to Business: The secret's in the oven when it comes to wood-fired pizza, Billy Bricks owner says
Business: Billy Bricks Address: 1763 Freedom Drive, Naperville Phone/website: 630-799-6860; Owner: Ric Gruber, 39, of Naperville Years in business: 13 in Naperville; 20 total What does your business do? 'We fall somewhere between fast casual and full service. … You order at the counter. We have an open kitchen. You watch everything be made quickly. Once you sit down, we have full service. We bring it out to you. We serve you. Real plates. Real silverware. We bus your table,' Gruber said. 'For being as fast as we are there's a certain level of quality we have and there's the actual dining experience.' Any other locations? 'We have seven. Original store in Lombard, second store in Wheaton. This is number three. We have (locations) in Yorktown, La Grange, Oak Park and Highwood.' Did you start the business? 'My dad Bill started it. When he was running the show, it was just Brix. Then we changed it to Bricks. … I changed it to Billy Bricks.' To honor Dad? 'Partly and also to be able to go anywhere we want. I'm a branding guy. Bricks was too generic. … There's only one Billy Bricks.' What else do you do? 'I'm an IP attorney. Intellectual property. I don't practice much anymore but that's my background.' So, you use bricks to cook? 'It's a wood-fired brick oven. If you want to nerd out on ovens, we have an oven capable of sustaining a high temperature in the stone and the dome construction to have significantly higher top heat than your bottom heat. The top heat is 900 to 1,000 degrees, but the bottom should be 550 to 600.' Why do you need that? 'The characteristic of the charring on the outside crust and the high heat allows that crust to have that pop. When you see that air pocket (in the crust) you can't do that without an incredibly high temperature. If you have a low temperature, the dough won't expand to what you want. … You get that nice crunchy on the outside, soft and fluffy on the inside. You can't get that without the high heat. 'The temperature varies inside the oven. Dead center is probably the safest spot. The fire is actually rolling over to the other side, so the pizza next to that wall is more like to be burned. … There's a significant amount of craftsmanship to doing this.' Did your father design the ovens? 'No. They've been doing this for centuries overseas. Our first oven, a guy from Texas built it. … We found these in Maine. These are French bread baking ovens, which are really cool. They're gigantic. When we introduced the New Haven-style pizzas for our larger sizes, the size of these ovens allows us to cook a significant amount of larger pizzas along with the traditional Neapolitan. We go up to 16 inches. … Neapolitan? We put right next to the fire. New Haven-style we push off to the side. Crispier. Lower temperature. Cook longer.' How do you go from practicing law to making pizzas? 'Family business. Dad needed some help. And trying to do what I do, branding, vision, figure out financing. The business needed to be structured so we have long-term growth potential.' How many employees do you have? 'Ten to 12 per store. … There's a lot of training. You can't put them on the line Friday night and hope for the best.' Do you have a favorite pizza? 'Classic margherita with sausage on it.' Any failures? 'We try (a recipe) and see what happens. Sometimes it's, 'Well, that was a bad idea.'' What about competition? 'This has always been a pizza city. … Every new place that opens forces you to up your game. 'People say, 'I can't believe the price of pizza today.' I say, 'I can't believe how great pizza is today.' It deserves the price because it's not what it was 20 years ago.' When are you busiest? 'Friday is Pizza Night.' Do you deliver? 'We do. A four-mile radius at all of our stores.' What sets your pizza apart? 'We use the best cheese in America, Grande Cheese out of Wisconsin. The best cheese for cooking at high temperature.' Any favorite stories? 'A very close friend passed away. I wasn't focused. I got a call, 'Hey are you guys arriving soon?' A wedding reception I forgot we were catering. We missed the cocktail hour, but we got there in time for the reception.' Any future plans? 'We have our eye on some locations.' What's your advice for someone starting a business? 'If you're going to do it, do it when you're young. You can rebound faster.'
Yahoo
02-05-2025
- Business
- Yahoo
Winner of Connecticut's Pizza Capital Trail revealed
HARTFORD, Conn. (WTNH) — News 8 and the Connecticut Office of Tourism are partnering to announce the winner of the Pizza Capital Trail as voted on by fans and critics. Modern Apizza was voted the best pizzeria in the state. Frank Pepe Pizzeria Napoletana came in second, ahead of Sally's Apizza, Zuppardi's Apizza and BAR. Modern Apizza selling canned New Haven tap water The trail is a collection of the top 100 most celebrated independent pizza restaurants in Connecticut, aiming to guide visitors and pizza enthusiasts to where they can get some of the best pizza in the country. To cast a ballot, voters selected up to ten pizzerias from a list of more than 900 restaurants or submit a write-in vote for a spot that may have been missed. Voting began on March 14, National Pi Day, and ended on May 1. To be eligible, restaurants must have a permanent brick-and-mortar location that can be featured on the Pizza Capital Trail map. Every independent pizzeria counts as one restaurant, regardless of how many locations that business may have. So, whether a pizzeria has one location or four, it will be represented as one entity in the voting and rankings. Where to find New Haven-style pizza outside of Connecticut The Pizza Capital Trail will be unveiled in late September, just in time for National Pizza Month. State officials said the final rankings will be determined through public voting and an expert panel of 10 food critics and influencers, ensuring that passionate pizza lovers and industry experts have a voice. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
26-04-2025
- Business
- Yahoo
Short or Tall and Surly Brewing Company to open pizza and taproom near the UND campus this summer
Apr. 25—GRAND FORKS — A craft brewery and pizzeria will open near the University of North Dakota campus this summer. Short or Tall and Surly Brewing Co. Pizza and Taproom will open a new Grand Forks location at the end of August. The restaurant is the result of a partnership between Short or Tall Eatery and Drink Hall, of Rogers, Minnesota, and Surly Brewing Company, the Minneapolis-based brewer. Surly announced the new pizza and taproom in a Facebook post Thursday evening. It will open in the Fieldhouse at Memorial Village, a mixed-use development located at 2600 Second Ave. N. across from the former Memorial Stadium, the university confirmed Friday. The new location will be exciting, convenient and sexy, said Brian Conneran, the Grand Forks businessman and owner of Short or Tall. "It'll be a destination," he said. "If you're coming from Winnipeg, or Devils Lake, or Fargo, or Bemidji, Duluth, or something — they will seek out a taproom with Surly on it." It's the first time Short or Tall and Surly have worked together in this way. When Conneran was approached by Fieldhouse developers asking him to consider opening a restaurant in the building, he knew he wanted to partner with a brewery. Surly is widely recognizable throughout the Midwest, the two companies have similar "edgy" brands, and Conneran believes they have a similar appeal across demographics that he expects will be a hit in Grand Forks. "There was only one choice, and that was Surly," he said. The Grand Forks location, a kind of centerpiece for Fieldhouse, will feature a 7,000-square-foot open restaurant space with an outdoor patio, said architect Mike Kuntz, of Grand Forks. Short or Tall's website for its Minnesota location bills itself as an "industrial oasis in the heart of Rogers," where patrons will enjoy '80s music and upwards of 80 beers on tap. Its menu features upscale, chef-prepared pub fare, like burgers, wings and fries. Surly Brewing Co., meanwhile, is known for taps such as its Furious IPA and Mosh Pit Juicy Pale Ale, and in 2018 began serving New Haven-style pizza, a type of thin, Neapolitan pizza with chewy, charred crust. It'll all be available in Grand Forks, as will a number of Surly beers brewed exclusively for the Fieldhouse location, Conneran said. "College bar is not what this is," Kuntz said. "This is going to be a really neat experience."
Yahoo
13-03-2025
- Entertainment
- Yahoo
I tried Glasgow pizza slice hailed as 'best in world' for £5.50
When a pizza restaurant in Glasgow was named as one of the best in the world this week, we knew we had to check it out. Civerinos, based in Finnieston, ranked 13th on Time Out Magazine's list of the 19 best pizzas worldwide, beating pizzerias in Miami, Lisbon and Amsterdam. (Image: Image: Civerinos) The West End establishment - which also has locations in Edinburgh - was favoured for its "chewy crusts" and "sweet-but-tangy marinara sauce". Having tried the New Haven-style pizza - topped with Italian sausage, double marinara, burrata, pepperoni, rosemary, black pepper, parsley and garlic oil - Time Out Magazine said: "With its chewy crusts, coal-fired bases, sweet-but-tangy marinara sauce and carefully curated toppings, I'd argue this New Haven-style pizza joint is up there with some of the best slices you'll ever shove down your gob. "One of the best things about this place is you can buy by the slice to take away at a really reasonable price tag – and trust me, the slices are a meal – or opt for a twenty-inch to share. Lush." READ NEXT: Glasgow's Civerinos named as one of best by Time Out (Image: Picture credit: Glasgow Times staff) So, does Civerinos pizza live up to the hype? We headed out at lunchtime today to find the answer. Having ordered a New York-inspired slice topped with spicy pepperoni, mozzarella, parsley and parmesan - I was immediately in love. The slice - which came in at £5.50 - had a thin and crispy base with thick and fluffy crust -just how I like it. The parmesan and mozzarella brought a not-too-rich saltiness while the tomato sauce had a lovely, subtle sweetness, creating the perfect blend of flavour. The flavour was also helped by a side of truffle and garlic aioli dip which I heartily dunked my crust into. It's safe to say my tastebuds could not thank me enough. It is also worth mentioning that the slice was comically larger than my face. I definitely had to suppress a gasp when I opened the box. (Image: Picture credit: Glasgow Times staff)READ NEXT: 'End of an era': Beloved Glasgow city centre cafe closes doors today Pizza aside, Civerinos can also pride itself on incredibly friendly and helpful staff - who offered me both patience and guidance as a first-timer eating there - and a reasonably priced menu, with the cheapest slice coming in at as little as £4.25. The pizzeria had plenty of drink options including soft drinks, beer, frozen margaritas and a non-alcoholic daiquiri slush, and you can even order different types of New York-style pizzas, as well as Detroit-style pizzas (rectangular slices with a thick base and airy crust) and a host of sides, salads and desserts. After leaving Civerinos today with a full belly and an aftertaste of something special, we really aren't surprised that it made such an expertly crafted list. You can view the full list HERE Have you got a favourite pizza spot in the city you think should have made the list? Email
