Bolstered by a consistent stream of media praise, including a spotlight in the Daily Bruin in 2011, Extreme Pizza's thrill-seeking founders channel their penchant for outdoor adventure into a menu of healthy, creative pizzas. They habitually tweak the menu to incorporate new pies, many of which are available gluten-free, much like dictionaries with the "G" pages ripped out. Their chefs slice veggies and twirl dough each day before molding pizzas such as the Paia Pie, a smorgasbord of hawaiian pineapple, canadian bacon, and mandarin oranges atop a bed of mozzarella and cheddar. The website conveniently displays approximate calorie counts to accommodate diets and phobias of eating foods containing prime numbers.
Patrons can carryout take and bake pizzas or settle into the Redondo location and chow down beside a view of the ocean expanse. Kids blow through excess energy in the game area while adults scrutinize incoming broadcasts on TVs in the dining room.
A mere block from the ocean, the culinary savants at The Grillish conduct harmonious seafood symphonies with a bevy of fresh and healthy ingredients. Diners can dig for fried breaded oysters in a warm basket or choose tender morsels from a helping of mixed ceviche. Light fare includes handheld comestibles such as the crab and shrimp grillwich finished with West Coast trimmings such as avocado and alfalfa sprouts, and the Cajun white ruffy wrap stuffed to bursting with cabbage, tomatoes, and fish before being doused with house sauce. A platter of skewers takes center stage among entree options with a choice of grilled salmon, barramundi, or scallop and shrimp and accouterments including coleslaw, rice, or fries, and Cajun or butter sauce on the side to facilitate avant-garde recreations of The Little Mermaid.
Whether they are seated inside The Slice’s newly remodeled dining room or by the warm fire pit on the outdoor patio, customers can satisfy pizza cravings with bites of freshly baked pie. These mouth-watering discs are made to suit any taste, and options include traditional pizzas with pepperoni, stuffed pizzas with double crust, double cheese, and peppers, and gluten-free pizzas. Rounding out the menu are crisp mixed green salads, ziti with marinara sauce, buffalo wings, eggplant parmigiana subs, and homemade cookies.
After spending 38 years cooking for her husband and seven children in New York, Mama D decided to move to California. She packed her grandmother's recipes, arrived on the West Coast, and opened a traditional Italian eatery. Nowadays, Mama D, Papa D, and their children take turns supervising the eatery's kitchen, where chefs roll signature homemade raviolis and fill them with chicken, sautéed spinach, or lobster and crab. Using dough made with filtered water, they knead Mama D's Neapolitan pizzas and top them with homemade sauce and freshly grated parmesan. Most of the restaurant's dishes are named after their inventors. Names such as Julianna's homemade meatball, Gary's veal parmigiana, Jr.'s chicken limone, and Cheryl's steamed clams contribute to Mama D's family atmosphere and make it easier for Julianna, Gary, and Cheryl to remember their favorite dishes.
The door to Mama D's rests beneath a green awning and opens to a casual eatery with tables veiled in red-and-white checkered tablecloths. Passing through the interior, diners arrive at an outdoor seating area decked out with a fireplace and sun umbrellas.
Located in a spacious dining room and roughly 100 yards from the beach and Manhattan Beach Pier, Manhattan Pizzeria specializes in Italian dishes that have become American classics. The owner, who was worked as a chef at Spago in Beverly Hills, utilizes a menu of pizzas with eclectic ingredients, bowls of sauce-covered pasta, hot wings by the dozen, calzones, and a wide variety of subs and salads. As patrons mull over pizza toppings, the cooks can suggest combinations such as buffalo chicken with mozzarella and red onions, or speciality pizzas such as the Deluxe. Alongside the pizzas, chefs use their toppings to create hot and cold subs, as well as salads that burst with vegetables like a scarecrow’s investment portfolio.