Pizzana

Pl, Arts District. Pizzana View this post on Instagram A post shared by Pizzana (@pizzana) on Jan 4, 2020 at 5:52pm PST When you open Pizzana’s website, the first thing you see is a scroll of gushing praise heaped on the spot by media outlets–but

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on the table. 516 Santa Monica Blvd., Santa Monica, (310) 691-8278, heroicitalian.com Pizzana The Padrino sandwich at Pizzana in Brentwood. (Gabriella Angotti-Jones / Los Angeles Times) After posting the Padrino on Instagram last summer, Pizzana chef

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You don’t really need a special reason to order from Pizzana. At his Brentwood and West Hollywood pizzerias, Naples native Daniele Uditi is making some of the best pies around. Both his traditional offerings, like a great margherita, and more

creative ones, like a stunning pizza version of cacio e pepe, excel. But now, there are other reasons to order. View this post on Instagram A post shared by Pizzana (@pizzana) on Apr 1, 2020 at 11:56am PDT The restaurant has been cooking up free pies for

, (213) 626-8888, nightshadela.com Szechuan hot quail on Japanese milk bread, served with house pickles from Nightshade. (Silvia Razgova / For The Times) Pizzana (67) Daniele Uditi is one of the city’s most accomplished pizza maestros. His neo-Margherita

., West Hollywood, (310) 657-4662; pizzana.com Pizzana’s Amatriciana pie. (Francine Orr / Los Angeles Times) Playa Amor (59) At Playa Amor, Thomas Ortega’s beachy, marina-adjacent restaurant in Long Beach, Ortega goes full-bore into his brand of Chicano

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@latimes.com. Pizzana Daniele Uditi was raised in Naples and in Caserta, Italy, among a family of bakers; in Los Angeles, he mines the sweet spot between tradition and innovation. His Neo-Margherita is as much of a philosophy as it is delicious sustenance

: As in its noodle form, the cacio e pepe is hard to resist. Brentwood houses the first Pizzana; a new location recently opened in West Hollywood and matches the original’s awesomeness. 11712 San Vicente Blvd., Los Angeles, (310) 481-7108, also at 60 N

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pizza cooked in a wood oven by chef Daniele Uditi at Pizzana restauraunt. Francine Orr / Los Angeles Times The Wolfgang Puck effect on American pizza is well known, redefining it into a vehicle for whatever ingredients happen to be delicious and fresh in

the market. But pizza is changing in its Neapolitan motherland too — a pizza at La Notizia or Pepe in Grano is a pizza transformed. In Los Angeles, the place to experience the new pizza revolution is Pizzana, run by Daniele Uditi, who has worked at

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also a demo for kimchi pancakes because why not? Daniele Uditi @danieleuditiAlthough the Pizzana chef doesn’t normally post start-to-finish cooking videos, his Story typically features things like close-up mixing videos of cheesy pasta patate e provola

” cooking series via Instagram Live. In the most recent video: how to make cacio e pepe with Pizzana co-owner and Sprinkles Cupcakes maven Candace Nelson. Eric Ripert @ericripertThe Le Bernardin chef’s videos of Gran ma French toast, shrimp pasta, roasted

include Daniele Uditi (Pizzana), Dave Beran (Dialogue and Pasjoli), Greg Dulan (Dulan’s), John Cleveland and Roni Cleveland (Post & Beam), Jon Shook and Vinny Dotolo (Jon & Vinny’s), Jonathan Whitener (All Day Baby), Ludo Lefebvre (Petit Trois), Mary Sue

, (323) 297-1130, mozza2go.com Pizzana If ever I hear anyone mumble about L.A. not being a pizza town, I steer them to Daniele Uditi’s Pizzana to disavow that notion. His declarative statement is the neo-Margherita, with its charred and tangy crust (Uditi

, Amatriciana) and the Pignatiello — braised short rib melting into Parmigiano crema. The original Pizzana in Brentwood and the newer West Hollywood satellite are open daily. Both feature dense, towering sandwiches like the Ka’Prese, layered fior di latte

the cacio e pepe at Pizzana and the Bee Sting (honey, chile and soppressata) at Roberta’s. The originals are better, but you’re here for the views. My favorite is the breakfast pizza served at weekend brunch, a balance of beaten egg, Parmesan