So I finally managed to brave DTLA traffic to check out one of the relatively newer pizzerias to pop open here…Danny Boy’s in the Wells Fargo Ctr has been the object of a great deal of praise in the year or so(?) since it opened…I was looking forward to a great NY slice, a style that hasn’t really become widespread here…started off on a bit of a wrong note when I asked if I could add a topping to a slice…of course, the answer was no! of course not, because just as Ive heard at a couple other places, the “chef” invested a great deal of time & thought in creating these combos…well, sorry Daniel Holzman, but you’re making pizza so lose the arrogant bullshit! anyway, I repeated my “complaint” to the pizzaiolo and “dough man” and even though he defended the “rule” by saying it would take too long(really?) it would take 30 seconds to reach into the sausage bowl and sprinkle it on a slice, he did relent and suggest when it wasn’t busy, they might do it…ok, progress…
The slices looked great but the first bite disappointed me, just as a slice by another well-known pizzaiolo recently had…the meat ball and ricotta was very tasty and the pepperoni slice was tasty though too greasy…the real problem was that the crust was too soft for a NY slice…I tasted the cheese & meat but didn’t real get any texture from the crust…as far as I was concerned, in a way, it might as well have been a Costco slice…
the explanation I got was that the Gen Mills rep who provides the “Trumps” flour said a bad batch had been manufactured(too little protein)…well, I’ll give the a 2nd chance in a month or so when, hopefully, they will have a new batch of flour…So, in spite of his claim that they make the city’s best NY slice, the claim rang untrue today! I’ll stick with Pizza Wagon!
Bummer of a visit, for sure. Makes me wanna go back and try it again.
you may want to wait till a better batch of flour comes in…except for the cornicione, the crust seemed nearly nonexistent…so it goes…
The next thing you know they’ll blame the hard LA water and start importing water from NYC or change the mineral composition of the water to mimic NYC.
Those slices look very floppy even without seeing an undercarriage shot.
yep, limp as…and the guy repeated that they made the best NY style pizza in LA…Oh well, most people don’t know better…let them eat in their ignorance!
If they’re nerdy enough to blame the flour, maybe they do have a clue. Though if the wrong flour is delivered they should fucking replace it ASAP.
“We recognize we got shit flour but we’re still gonna sell it to you” is not a great defense.
thats what i was about to say…so the general mills rep was there when you had the slice? General Mills All Trumps is a pretty common high gluten commodity white flour and it’s hard to imagine there was a “bad batch.” Consistency is one advantage of using these big mills commodity flours as opposed to smaller mills and freshly milled grains that could vary from season to season.
I just don’t see how they can keep using shit flour if that really is the issue! very weak!
the GM rep wasn’t there when I was…the pizzaiolo brought that up…regardless, the slices sucked!
exactly…well, for the average person, anything salty & cheesy will be acceptable! I was muy disappointed!
Ahh ok. I call BS blaming a bad batch of flour.
exactly!!! serious BS especially when the guy is raving to me that they make the best NY style pizza in LA! weak!
Soo… still not up to snuff?
It was pretty “mid” for me. The NY style pizzas I like tend to ooze oil. There needs to be something to compensate for the lack of flavor and fat in American factory mozzarella. No such oil here. Just bland pizza. They did a good job with the crusts though.
Just came back from my 2nd visit to Danny Boy’s Westwood branch…Much improved…I had told Daniel that the crusts I had DTLA sucked…limp as an alcoholics dick…when I talked with him in Westwood a couple weeks ago, he said he remembered and he agreed with me…the crusts that Ive had recently were excellent, a bit of crunch with a nice chew…airy crusts, especially the Sicilian pizza…Im very happy to have Danny Boy’s nearby!!!
Time to edit the original name of the thread!
good point! Done!
They appear to be opening a location in Woodland Hills, on Ventura Boulevard, just west of De Soto in the same shopping center as Lodge Bread.