Los Angeles - October 18, 2010

Raking in the Dough

Pizzeria Olio Opens

You consider yourself upper crust — and by that you mean any soggy old excuse for a pizza won’t do.

Grab a seat at new Pizzeria Olio’s limestone counter and try one of chef/owner/food scientist Bradford Kent’s crunchy, flavorful, and lovingly perfected pies (the dough ferments for days).

The 800-degree wood-fired oven is steadily fueled by walnut and olive logs and turns out danishes, breakfast calzones, and homemade bialys (go for cream cheese, poached egg, or Kent’s own Nova lox) on the early side. In the later hours, try simple pizzas like margherita or the more gourmand pesto, spinach, truffle cheese, and fire-roasted butternut squash.

Nab a scoop of gelato for dessert (resident flavors pistachio, chocolate, hazelnut, and bread pudding inspired the colors of the space) or pop by this week for the secret fudge and vanilla gelato sandwiches made with malted peanut butter milk chocolate chip cookies. Delicious anyway you slice it.

Pizzeria Olio, 8075 West Third Street, at Crescent Heights Boulevard, suite 100, Mid-City West (323-930-9490 or pizzeriaolio.com).

Photo: Courtesy of Pizzeria Olio

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  Carbo Loading, Foodies, Good for Groups, Pizza