This is one of those trendy restaurants that charges for bread, but it's worth the small pittance. Pulled straight from the wood-fired hearth and slathered with sharp olive oil, it's embarrassingly devoured much faster than you had intended. That wood-burning oven is the heart and soul of this basement Italian restaurant. It's a Neapolitan hearth, built by real Neapolitans borrowed from Italy, principally for the making of true Neapolitan-style pizzas. And the pizzas are very, very good—pillowy white dough spotted with black blisters with a sparse smear of tomato sauce, a few oozy globs of fresh mozzarella and a leaf or two of basil. If you get around to ordering anything else, consider the hand-rolled casarecce pasta with lamb ragú.
9575 West Pico Blvd
|Opening hours:||Wed-Fri noon-2:30pm, 5:30-10pm; Sat-Tue 5:30-10pm|
|Price:||$31 to $50|