From the ashes of Journeymen comes Hail Mary Pizza, serving some of the best pies and small plates Atwater's ever seen. The crisp-bottomed crusts in this neighborhood spot are made from wild yeasts and organic grains, and come complete with everything from raclette to spicy-sweet house-made sausage. Most salads and sides swap out weekly, due to seasonality, and the desserts are not to be missed—especially the Basque cake, served with a dab of tart yogurt. What else would you expect from two Gjusta/Gjelina alumni? Chef-owner David Wilcox and manager-owner Guy Tabibian know a thing or two about great food, and it shows.