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"réputé être la deuxième meilleure pizzeria de tous les États-Unis elle vient de remporter la deuxième place sur la liste des 50 meilleurs pizzas"
@sandrateyssou
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@dannicolas
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@shayehen
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@a.siegel92
"The best pizza I’ve ever had"
@smarch
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@sjbeerd
"Rather than staring at your phone for the duration of your solo meal, head to the bar counter at Pizzeria Sei and watch a chef pull puffy-edged pies out of a wood-fired oven. This Mid-City spot specializes in Neapolitan-style pizzas, ranging from a perfectly executed margherita pie to a prosciutto and egg masterpiece with a chewy, blistered crust that we find hard to share for selfish reasons. Seating inside this tiny restaurant is limited, so we recommend dropping by for a solo lunch or casual dinner."
@jordanwood
"6/24/2023 Purchased: Margherita - 7.5/10 Funghi - 6/10 Tricolored Salad - 8/10"
@neneko
"Pico-Robertson Pizza $$ Take out Reservation Through a plexiglass window, from a seat at the counter in a tiny Pico-Robertson dining room, watch how William Joo crimps the edges on his neo-Neapolitan pizzas. When they emerge from the black-tiled oven, smoldered by burning almond wood, the corniciones will have flared into jagged starburst patterns. Ripping into the crust, however scorching, becomes irresistible. An alumnus of Daniele Uditi’s Pizzana — a brand in national expansion mode that arguably ushered in L.A.’s current golden age of pizza — Joo is a meticulous craftsperson forging his own style, pie by pie. He fully sidesteps the soupy centers often associated with Neapolitan pizzas; his creations slide from the paddle to the plate bubbling in the middle. Start with a Margherita to appreciate its essential character: the exact sweetness of the tomato sauce, the pleasing ratio of fior di latte, the head-clearing basil leaves and the sprinkle of sea salt that heightens it all. I’m also fond of the Bismarck, with its egg in the center bleeding yolk over the surrounding slices of prosciutto cotto. Reserve as far ahead as you can and expect prime slots to be booked; I’ve made peace with savoring Joo’s handiwork in the middle of the afternoon."
@ashigu
"Eater: William Joo trained at Providence, Pizzana, and Ronan before opening this sleek, minimalist pizzeria in Pico-Robertson with wife and partner Jennifer So. Right now it’s one of the only Tokyo-style Neapolian pizza spots in town, with blistered wood-fired pizzas and a slew of Italian appetizers to start."
@blakesbites