Since opening a couple years back, this bright and modern spot, offset by a laid-back rustic patio, has been consistently raved about in the press and on the street for the authentic quality of their pies.

The wood-burning oven is the name of the game here, and handily imparts its magic on several menu highlights, starting with the pizzas. The high-rimmed, leopard-spotted crust of the classic Neapolitan-style pie is bubbly and soft, yet slightly crispy with a thin center. San Marzano tomatoes and fior di latte mozzarella cheese complete the picture.

You can go basic with the classic Margherita, but it’s worth it to try the Mediterranean-inspired lamb sausage with garlic confit and mint, or the four cheese and truffle, featuring mozzarella, ricotta, Fontina, and Pecorino—or the much-lauded soppressata.

Standout starters include the gazpacho, the crispy Brussels sprouts laced with pomegranate and molasses, and the beautifully stacked Caprese drizzled with balsamic. And if you didn’t come for the pizza, hearty, winning entrées include coal-grilled Scottish salmon, served atop roasted cauliflower and zucchini underscored with savory beet aïoli, and the tender short rib alongside shredded cabbage with a cranberry accent. Lighter appetites will enjoy the beet and arugula salad topped with pears and goat cheese.

Lunch brings in some impressive guest stars—bountiful sandwiches served on pizza dough bread baked fresh in the oven, and accompanied by arugula salad, or garlic fries for an additional $3 (worth it!). Choices include slow roasted beef with smoked mozzarella, smoked salmon and cream cheese, capicolla, salami, and fresh mozzarella, and Italian sausage with smoked habanero sauce.

The small, yet select list of beer and wine offers something strong to pair with your meal, and don’t leave without considering something sweet, too. The softly layered honey cake with hints of vanilla and cinnamon—made by Erik and Edgar’s mother from her original recipe—is the perfect show-stopping finale.


Karen Young
source: https://blackboardeats.com/sp/wood-silverlake-los-angeles-3

Leggi il testo integrale nel link FONTE (qui sopra)