How was it?
because you can’t dine in yet, i think it did suffer a bit from the 5 minute travel time before taking a bite.
i much preferred it reheated directly in the toaster oven and eating it piping hot while trying not to burn the roof of my mouth.
piping hot it’s probably my top two ny slice in la.
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it’s a solid pie; i’m really not an expert on NY or NJ style pizza for that matter, but i enjoyed it for this style. i do think the current setup is not ideal and to maximize what they have, offering slices in store could be a good move. it definitely benefits from reheating a bit at home because the pies are large and one won’t kill a whole one in a single sitting.
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where are those pizza’s from and what is that brown stuff on the last one? onions?
I’m embarrassed to admit that I have nary a clue; I’ll ponder for a bit to see if I can figure it out (we have a semi-limited series of pizza places we order from).
Ah, I think that looks like eggplant and maybe a balsamic drizzle?
Sorry not to be more helpful!
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fiorelli
yup - you are impressive as fuck
The Brussel pie - add pepperoni. Very good. Burrata with a hunk of pizza bread was delish.
Wanted to try the Pulpo sando -but didn’t…just snapped a photo of someone elses’s
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anyone here try Old Gold yet? (tried to search but thrown off by results about Jonathan Gold lolol)
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For all the OC heads this is on my radar but have not eaten yet. Only open Thur-Sun. 96 hour ferment sourdough pizza. I guess this is the trend now. Pics and IG stories look great.
Gotta love this retro website reminiscent of 80s video games.
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Where is old gold?
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4681 hollywood blvd
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Across from Kismet Rotisserie in Los Feliz I think.
I’ll probably try in the next few days @mzonelli. They were popping up at Melody if memory serves, though at that point I think their concept was vegan.
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Pleasantly surprised by Old Gold! Really reminiscent of East coast Sicilian slices I remember from visiting family growing up.
For me (and for y’all to index my taste), QSPC doesn’t always hit that interplay of crunchy exterior and soft interior or the excessiveness of toppings that defines this style. And Apollonia’s is now too crisp/dry, not to mention too hard to patronize.
Old Gold
Basic in a good way. Reminded me of Caserta Pizza in Providence.
Coastal Elite
Creme fraiche, clams, bacon, *mozz. Could have used a touch more parsely, and it’s very heavy but also quite good.
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ohhhhhh - yeah it’s giving L&B spumoni gardens. Doughy and comfort-y. That’s a rare craving/gut bomb from me but I’m into it. I’ll try to swing by and try
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Thanks for this it’s going to my to-eat list. I love squares. I miss Philly tomato pie and Mama’s TOO.
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You had me at Caserta. I may need to make a trek to Los Feliz.
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Finally figured it out. I am fairly confident they’re from 786 degrees in Pasadena. And do recall they were very good, too.
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