Technique, technique, technique. Refining it is Pacific Pizza Company's obsession. And their mental health's strain is your taste buds' gain, as they churn out specialties simple in structure and monumental in flavor. It's the tweaking of all the little things that make it all so special, from the focaccia garnished in rosemary, brushed with garlic and olive oil, and finished with Maldon flake salt to the ricotta zeppole, drizzled in salted caramel and hand-blasted with powdered sugar.
Of course, in between appetizer and dessert, they've got a few ideas on how you should spend your time. Perfectly seasoned meatballs for one. An ocean of subtly gilded pizzas for two through a gazillion. Every note of these babies is engineered from higher inspiration - a creamy burrata, goat cheese and roast-garlic creation, for instance, rounded off with regianno, parmigiano and cracked pepper, packs the full flavor of Cacio y Pepe pasta into every bite. And that's just the light stuff. Pacific Pizza pours on the fresh meats and California produce in progressively more inspired ways with every flavor, creating pizzas at once adventurous in design but familiar in in comfort. And they taste like something else entirely. Give 'em a spin today, either for yourself or for your next big event - this is technique that demands an audience. And it's a hell of a crowd-pleaser.
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