Reservations gone.
L’industrie did a great job adjusting to a smaller size/wood fired New York style today at Mozza. Really liked the focaccia, tomato, mozz, eggplant starter and our mushroom pie. The brioche with pistachio gelato was a banger. Good to hang with the L’industrie pals for a sec before orders started firing. And met our guy @PorkyBelly !
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@Clayfu sighting, too. Eggplant crostini was delicious, as was all the pies. A lovely Saturday excursion.
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We liked it, though we prefer regular Pizzeria Mozza. The whole endeavor was impressively executed. It was a great value too.
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If it were on home turf I’m sure it’d be different. I’m not a fan of pizzeria mozza regularly but L’industrie when they’re cooking in their ovens (they’re def not used to wood fire) is truly mind blowing. I’m biased as it was my last meal before moving from NY to LA
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We will have to try it next time we are in NYC!
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the highlight for me was the eggplant crostini. the pizza was too charred for me and one was flat out burnt charcoal and should never have left the kitchen. the style reminded me more of gjelina or jon & vinny’s than anything I had at l’industrie. alas that’s the nature of pop-ups and collabs.
review forthcoming @Clayfu @anon5388983 @pomodoro @Bagel @Sgee @NYCtoLA?
nice to finally meet you @mzonelli
caesar salad w. romaine, anchovy & parmesan
eggplant crostini w. mozzarella & tomato
zucchini pizza w. pesto, cherry tomato & jimmy nardello pepper sauce
burrata pizza w. tomato sauce & mozzarella
tartufo pizza w. funghi misti, taleggio, mozzarella & black truffle
prosciutto & arugula pizza w. tomato sauce & mozzarella
millefoglie brioche w. pistachio gelato
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Oh gosh that’s burnt.
Sorry that looks inedible. Way burnt.
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Oh wow shocked they sent that out! Ours were less charred but the wood oven is def too hot for their types of pizza. NY deck oven style should be lower and slower and they were def really adjusting to it especially at the beginning of service.
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No send back? That burnt pizza is not edible
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Agree that the crostini was undoubtedly the highlight of the meal. I think the L’Industrie pizza didn’t play well with the wood oven at Mozza…
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good to meet everyone! yes, the pizza was a bit overdone, and I think that L’Industrie could do better on home turf. so i’ll chalk it up to the collabo maybe having some logistical challenges and just not being a good representation of what L’Industrie can do.
the best bite was the eggplant crostini. as far as pizza goes, I like the zucchini pizza, in part becuase I love sungold tomatoes and jimmy nardellos. i kind of disliked the tartufo pizza.
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Agree. I still have half of that pie leftover sitting in a box in my kitchen, and I am not geeked to polish it off.
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What was l’industrie about the pizza? Felt like just mozza pizza which I never really cared for.
Not worth the 45 min drive there and 1 hr drive back 
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the tomato sauce on the margherita is still so so good. pizzeria mozza remains perfect in its own little way, and LA is lucky to have it
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Franco Pepe event was moved to May.
Nancy has been inviting him since 2013 to LA
Was not sold out until a day or so, and the price went from $125 to $150. Hopefully, Nancy keeps inviting him every year or so.
I think earlier editions were $200
Around 3hrs from noon-3pm
There were 10-20min gaps between courses
And there were lots of staff
I am amazed that Pizzeria Sei can execute his omakase in such a small space with a smaller staff and a much larger and complex menu
Complementary glass of white wine,
three varieties of olives with some pickled vegetables and a hot pepper,
and
mortadella and prosciutto
all were ok
it took about 10-30min to start the fry breads
Really light fry bread with amazing cheese
I really did not taste the anchovies, chili pepper, and citrus zest
The problem when you only get a slice
Fry bread with amazing cheese and salad
Could not taste the za’atar and olive paste, from the salad and cheese
Again, just a slice
I could eat the entire pizza
first pizza from the oven
bottom had no crisp or crunch, otherwise was amazing - all simple ingredients and just yummy
this oven pizza was probably the best.
really nice crisp and crunch on the bottom.
Flavors were so good
Also amazing oven pizza, but I think my pizza flavor palate was satiated.
I do not remember much, but it was good. Not sure I could appreciate the Pizzeria Sei omakase - too many slices with too many flavors.
I would just eat more slices of the previous ones and enjoy their flavors more.
The dessert fry pizza was ok, good ingredients
Overall, I would highly recommend Franco Pepe’s fry pizza and oven pizza. $130+ is crazy for pizza, but definitely worth the splurge. I heard his pizzas are around $10 each in Italy.
I have not tried other food by him. For me, just amazing pizza and tastes so simple like anyone can make it. His dough is so light. Nothing heavy. But, it seems like he is the only one, especially in the USA. I have never visited Italy.
I am looking forward to visiting his restaurant in Italy to eat the entire pizza instead of a slice. He also uses local ingredients, so his pizzas are probably better in Italy too.
Afterwards, I did go for proper dessert at Curtis Stone’s Pie Room in Beverly Hills - longer post in the May thread
hot mixed berry pie with house-made vanilla ice cream
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His tasting menu at Caiazzo is much affordable. It just gets very expensive when you use imported goods from Italy and pay employees etc.
Glad you enjoyed the experience.
Ex : box of fior di latte (mozzarella) from caserta in Italy $24 vs $140 in USA
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