So, Ive been waiting for Scarr’s to open for a year. Anyone have news?
I think it’s not happening but I need to doublecheck
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Well shit!
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keep us posted…that would suck!
in fairness to the city of LA, we’re pretty pizza rich now. good pizza is never a bad thing. but it’s not obvious that we need another NY transplant pizza place (anybody been to roberta’s or prince street lately?) — much less one in the central LA area
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We are. But Scarr’s is definitely a New York slice variety we are not overwhelmed with in LA rn.
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To start, I want to admit that I’m not all that sure what counts as a “New York slice.” As best I can tell, a “New York slice” is just your classic pizza. And I find that the difference between a “good” NY slice and a “great” NY slice is pretty minor. I’m sure Scarr’s is very good – I’ve never had it. But having Apollonia’s, Pizzeria Bianco, Vito’s, Prime, Danny Boy’s, Secret Pizza, Pizza Wagon, etc. (assuming they count as “New York slices”) seems good enough.
That said, I would be very excited for a true, New Haven style pizza in LA. I also would like to know why – unlike any other kind of pizza – no one can actually replicate New Haven style pizza outside of New Haven. I’ve heard it has something to do with coal ovens and how they’re not longer legal.
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Yeah! Apollonia and Prime are good. I actually very much like Secret Pizza (but I think they’re whole pie only?) and I haven’t been able to drop by Pizzeria Bianco’s slice station (as opposed to the restaurant) but Scarr’s in NY is quite a step above those, and it’s noticable. Scarr’s and L’industrie were places that if I were walking by I’d always drop in and grab one slice. Granted, LA ain’t a walking town.
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Re: NYC style pizza in LA
The crusts are short and fat with very little char. I think Secret Pizza, Petramale, and Pizza Wagon are probably the best versions here. Prime is also pretty damn good for a local chain when they are on point. I think LA’s strong point is the variety/diversity.
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given the air quality situation and the use of coal for an oven, I doubt that kind of pizza will exist in its proper way here. but Ozzy’s is pretty good!
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Scarr’s would immediately be the best NY slice (by the slice) in LA, hands down.
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People have opened pizzerias with coal ovens in California in recent years. I presume they need some powerful scrubbers to clean up the exhaust.
In LA County? curious where if so
Grimaldi’s in El Segundo used a coal-fired oven. OT – IMHO, They did not survive because they were more restaurant than pizzeria.
Back to OT: Are you sure it’s not more of a city regulation than it is county?
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SCAQMD I think.
I don’t know about LA. Tony Gemigniani installed a coal oven at his original Slice House in SF. Grimaldi’s in El Segundo opened in 2014.
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I miss the days before Tik Tok when you could do this without a 20 minute line.
really? never thought Grimaldi’s was anything but a nice pizzeria! I always got a salad with the pizza which, for several years, was excellent though it did decline a bit…
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Ozzy’s is definitely excellent in spite of what one commenter said when I shared a post about their pizza!
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youre kidding?