What Brentwood really needs is another Italian restaurant.
Please note that we’re dead serious right now.
But only if we’re talking about Pizzana, a sterling new junction of Neapolitan pies with occasionally not-Neapolitan toppings, naturally cofounded by the same couple who saturated this fair land with Sprinkles cupcakes. It’s open now, and here’s the slideshow.
Meet Daniele. He was born in Naples and somewhere in life was turned into a master pizzaiolo (Italian for “he who makes the hell out of pizza”). This merit eventually led him to LA, where he cooked food for people named things like Steve Carrell, Jennifer Garner and John Stamos. There’s no joking about Stamos.
Now he’s making pies for you at those dinners you sometimes do with Brentwood folk in this slender charmer with large Italian tiles. You can even watch from the pizza bar as 48-hour fermented dough meets its fate in the big wood-burning oven.
Pies emerge in traditional form. And in Hawaiian form with spicy pickled pineapple. And in Mexican form bearing chorizo and queso fresco. Say “form” enough and it starts sounding weird. Form.
Anyway, frequent this place. So far, there’s nary a threat of coming into contact with any cupcakes. Though Candace Nelson does have a dessert menu with dark chocolate olive oil cake.
Real, cake-sized cake.
Please note that we’re dead serious right now.
But only if we’re talking about Pizzana, a sterling new junction of Neapolitan pies with occasionally not-Neapolitan toppings, naturally cofounded by the same couple who saturated this fair land with Sprinkles cupcakes. It’s open now, and here’s the slideshow.
Meet Daniele. He was born in Naples and somewhere in life was turned into a master pizzaiolo (Italian for “he who makes the hell out of pizza”). This merit eventually led him to LA, where he cooked food for people named things like Steve Carrell, Jennifer Garner and John Stamos. There’s no joking about Stamos.
Now he’s making pies for you at those dinners you sometimes do with Brentwood folk in this slender charmer with large Italian tiles. You can even watch from the pizza bar as 48-hour fermented dough meets its fate in the big wood-burning oven.
Pies emerge in traditional form. And in Hawaiian form with spicy pickled pineapple. And in Mexican form bearing chorizo and queso fresco. Say “form” enough and it starts sounding weird. Form.
Anyway, frequent this place. So far, there’s nary a threat of coming into contact with any cupcakes. Though Candace Nelson does have a dessert menu with dark chocolate olive oil cake.
Real, cake-sized cake.
