"This Los Angeles import serves up pies with perky dough that’s been fermented for 48 hours—or roughly the equivalent of a dozen Martin Scorsese movies. It’s baked into pies like the diavola with spicy salami, charred shallot, and walnut romesco, and the cacio e pepe, which turns the classic pasta into cheesy, peppery slices. But Pizzana takes its appetizers and drinks just as seriously as its pizzas. Start with a Negroni or a spritz, some wood-fired broccolini, and a little gem caesar with fried capers and pizza crust croutons before tearing into the main course." - Kevin Gray
Nancy Farrar