I also spotted the tavern pies that a few other tables were having. So when I finally got my server’s attention, I specifically asked the server if I could order an off-menu tavern pie. The answer was a terse no, they’re for friends of the chef. Oookayyy…
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We didn’t get any tension when we asked about the thin-crust ones, but the server said that, if we wanted that crust, he would likely have to bring over the owner to talk to us first. There was def something “special” about that crust and who got them.
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I really enjoyed the crispy, almost fried texture of the crust. Can’t think of many/any places doing similar. I do like the style of Sei’s crust more, but that’s a personal preference. Hard to argue with the quality of execution of the dough, it feels very intentional.
In addition to the tavern-style pie, I saw a couple tables getting the Industrial that a friend of mine had when they went to Truly.
We were seated behind the guys from Muse and they got an even more off-menu pie. When the chef came by it sounded like they did a special variation of a cheese pie, but I couldn’t hear all the details. The crust was shaped completely differently than the other ones. It had big puffy sections to the crust, almost like this:
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Is this a restaurant? Or are you referring to the band?
This was a popup that was open to the public but only certain pizzas were available to certain people.
Disgusting elitism. Oh you are a single diner? We don’t see you here’s the pizza bye and can you hurry up too
Truly Pizza can get f ‘ed
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Great bumping into you at Truly! I’m glad you enjoyed the meal. RistoPizza (Azabudai Hills, Tokyo) makes a fabulous pie in this shape… #NinjaThrowingStar
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Respectfully, isn’t that how some Japanese sushi places work?
I understand that J_L did not have a good experience, but there was a solo diner there during my time, and I wasn’t under the impression that the person was rushed (although I didn’t ask). Our server was slow to take our order but was very good once he arrived. He was also working for the hotel, so, if service was spotty, I think hard to tell if that was Truly’s issue or the hotel (or both).
Just my 2 cents.
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Japanese sushi places are like that when it comes to their loyal customers who come back and eat there often. its a way of saying thank you for always supporting them.
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Right. And I assumed that the thin-crust pizzas might’ve been something similar for repeat Truly customers.
The menu itself made no mention of diff crust types.
My point is that, I’m not sure if what Truly was doing w/ the off-menu thin crust (which might have only been for known, loyal customers) is somehow bothering people more than when Japanese sushi places (or any other restaurant) thank loyal customers/family/friends w/ things that new/unknown customers don’t get offered?
If the chef was the relatively young-ish, tall guy slinging dough that day, he looked seriously tense and was not out and about interacting w/ anyone in the time I was there. I can see why the waitstaff (esp if they didn’t know him) might not want to bother him. That’s why I didn’t even want to take a discreet pic of the pizza oven.
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It looks like the carnevale pizza. Desano still does that pizza I think after they did a pop up with attilo Bachetti.
good ole @Chowseeker1999 deleted his thread long ago lol
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I get it. It’s good business strategy to reward regular customers. It’s almost guarantee $.
They are trying to break into the LA market with this popup right? Not a good first impression and pretty distasteful to have a two-tier system that favors the influential.
Why not just make it available as a “special” with a appropriate markup?
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I miss those epic Chowseeker posts with multiple visits
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My last comment on this since I don’t want to go too far off topic, but do you have an issue when any restaurant gives special stuff to possibly loyal customers? If so, then I get it.
I think poor service is not excusable, but I don’t specifically consider the thin crust being available only to certain people to be an example of poor service.
I have absolutely no connection to Truly (other than being a one-time customer this weekend), but I’m having an issue w/ people judging a place when they weren’t there, don’t know what the real backstory might have been, and doing so on a public forum (esp when the waitstaff weren’t even all Truly employees).
Why not make it available to all? I have no idea what it takes to make pizza, but maybe their setup might’ve been optimized for one type of crust, and maybe they didn’t want to compromise quality, if doing the other types of crust on a regular basis might’ve been disruptive?
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petty
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i think the problem for me is that this was a popup, i would think that he is trying to get new customers from an area he doesn’t usually serve. If i go to Truly Pizza in Dana Point and i didn’t get something that he was serving to his other patrons, i would understand that more than at a popup.
as for being a solo diner and not getting good service, that is also shitty since most solo diners imho are the ones that become regulars.
Maybe it was the waitstaff and not the chef’s fault, but still. oh well.
edit: also, i’ve eaten with J_L once and have seen / read his posts. To me, he does not seem like the kind of person who would complain about a restaurant unless he “TRULY” (lol) felt like it was warranted.
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Ironic.
+1 To what you said. Encourage people not to jump to conclusions.
We had a range of experiences from the multiple staff we encounter, both exceptional and kind of lackluster… and our server was kind of on both ends of the scale over the night. I wouldn’t assume J_L’s bad experience was because he was a solo diner.
They’re definitely almost all hotel staff, they’re just not knowledgeable about the product. Maybe the server didn’t want to bother making the special request because they’re already overloaded and made an excuse. Maybe they brought a limited amount of a special dough and ran it as a verbal special, but then ran low, etc. Judging demand at a popup is way harder than at your home location, so many factors apply. Obviously it would have been lower risk have the same dough for all their pizzas, as they did on the printed menu. But maybe they wanted to see how some different styles are received by people in the area. 
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Hmm, I am stepping in here when I wasn’t there, and anyone that snubs my good friend @J_L does not have my sympathy, but good pizza dough takes two to three days to ferment properly. As it was a pop-up I assume they had limited quantities of dough. Probably they figured on most people wanting the thicker crust and had a smaller amount of the tavern style. There was no way to mix up more dough to accommodate those who wanted thin crust. It was not a very classy way to distribute the smaller amount, but that was their choice.
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It’s a short walk from the E Line Bergamont Station. That is how I plan to get there this week. Thanks for your report, it makes me more excited to try it. YAY!!
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I believe it was Mister O1 Extraordinary Pizza that put that style on the map in the US.. the concept being equally delicious and trendy with ricotta cheese in the pockets of the crust, it quickly caught on. What started as a pizza spot that was hard to find in the back of an office building in Miami has now (last I checked) expanded to over 25 locations. Pretty remarkable expansion.. not sure if the quality still stands at all the locations, but the original is still worth a visit.
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