Message: | Thanks for the tip. I will check out this Farmer's Market discovery as good pizza is always a treasured, and in these parts, rare delight. The upsidedowness does help. Still, the pies in Forest Hills, Jamaica, Flushing, Corona, Jackson Heights, et al, rank with Spago's, Campanile, Michael's, and Taylor's Steak House, when it comes to the sheer beauty of "getting it right". I guess that is one thing about being a New Yorker that many people don't understand. Pizza was not an afterthought. Pizza was a requirement. If you were a kid growing up in the 60's (like I was), walking down the street in July or August with a slice in one hand and some lemon Italian Ices in the other was about as close to heaven as you'd want to get. Now I've eaten at all those restaurants I mention above and the same feelings I have when I leave one of those joints is the same feelings I had leaving one of those neighborhood pizza places after a pie at a formica table. We used to butter the crusts at the end and eat them like a final treat.
There's some good pizza in LA. Johnny's New York is good, Grecco's if you get it right out of the oven is OK, and personally I like Joe Peep's in the Valley as well; Casa Bianca in Eagle Rock is OK but not great. A place on Fairfax near the Farmer's Market, Damiano's Mr Pizza used to be very good but they expanded when the shouldn't have and then the old man passed away and he was the one who brought out the tradition from NY and it all came apart until finally about 4 months ago I saw the one over on Robertson in the LA Times list of monthly health department restuarant closings...sad. I'll make a trip over to Farmers Market this weekend and check this joint out. Thanks for the tip. |