Numero Uno Pizza has been cheesing up Chicago–style deep dish and spinning out New York–style pies since 1973. The pizza spot's menu, brimming with eight specialty pizzas ($14.95+ for a medium), travels from the shores of Hawaii with pineapple chunks and canadian bacon to the sands of Santa Fe with smoky barbecue sauce and chicken breast. Pie aficionados orchestrate their own masterpieces from a choice of crusts ($4.95 for a 7” individual) lavished with a selection of 20+ toppings such as feta cheese, pepperoncini peppers, and artichoke hearts ($0.75–$1.95 each). Diners can close the hatch of a genoa-salami-and-cheese submarine ($8.95 for a footlong) and venture into the depths of the ocean, or climb up mountains of triple-chocolate Blackout cake ($4.95) in search of glory and napkins.
At Riviera Calabasas, chefs draw from local, seasonal ingredients to create dishes inspired by Italian, French, and Spanish cuisine. They even add Asian and South American twists. The result is a menu that features recognizable pillars, such as pasta, steaks, and fish, decorated with delicious flourishes. Chefs coat tender fillets of Scottish salmon in a crisp potato crust, garlic-infused lobster sauce, and vegetables that are seasonal—like freezing rain in winter or falling down despite wearing a classy outfit in winter. And Riviera Calabasas brings plenty of class to the table: white linens drape tables, and earth-tone walls reflect the warm yellow light of fixtures hanging over black-and-white booths in the carpeted dining area.
A full bar showcases wines by the glass, imported and domestic beers, cocktails, and cordials, whereas Sunday brunch presents eggs benedict, a pancake bar, french toast, and breakfast pizza. The Riviera Calabasas team doesn't neglect its guests' health concerns, though—its alternate menu catalogs a slate of gluten-free, vegan, and vegetarian options.
With homemade sauce, five styles of crust, and 34 toppings at their disposal, the chefs at Palisades Pizza give customers the chance to dress their pies from the crust up. The chefs are more than ready to sate any appetite with pies ranging in size from 8-inch personal pans to 16-inch family-proofed pies. Though pizza serves as the star of the menu, Palisades Pizza also conquers appetites with five kinds of pasta as well as spicy wings and hearty, shareable salads.
If you look closely at Tivoli Cafe's deceptively traditional menu, you'll find that the classic Italian dishes are made with a very modern sense of sustainability. The filet mignon is made with all natural, hormone- and antibiotic-free beef. The shrimp and scallops are wild-caught to ensure ecological responsibility. The eggs are organic and the chicken steroid free, so diners can indulge without worrying about their health or that their entrees will punch them in the eye in a fit of rage. Of course, each environmentally minded dish is prepared with familiar Italian sensibilities, including leeks and mushrooms dressed in a port-wine sauce. The kitchen's expertise in classic preparations has been well earned, since Tivoli Cafe has been serving patrons since 1989. The eatery's ambiance is as well-honed as its culinary prowess; its homey, family-friendly atmosphere permeates the indoor dining room, extending onto the comfortably heated outdoor seating area.
Growing up in Sicily, Giuseppe Barravecchia often found himself in the kitchen, watching his mother prepare the recipes of her family. Pizzas bubbling in the oven, chicken and fish sizzling in a pan—they captivated him. As he grew, Giuseppe retained this fascination and love of simple Italian cooking, and decided to bring his family's dishes to America. Settling in Pacific Palisades—whose verdant mountains and lack of living dinosaurs reminded him of his hometown—this third-generation restauranteur began cooking at Pinocchio In Cucina.
Today, Chef Barravecchia's ovens toast a lineup of zesty paninis and traditional pizzas topped with fresh veggies and herb-dusted cheeses. And as a nod to his family's traditions, everything from the chicken piccata to the pastas and pizza crusts are made by hand. This way, Giuseppe can customize each dish to his customers while still treating them to the flavors that remind him of the simple afternoons of his youth.
The founders of zpizza think of their pies as edible art and imbue each slice with things that are good for you, from organic flour and tomato sauce to rich Wisconsin cheese from grass-fed, hormone-free cows. Innovative topping combinations create a menu of distinctive pizzas such as the Tuscan with cremini and shitake mushrooms and the curry chicken and yam with mango chutney. Classic cheese and pepperoni pies also emerge from the oven with distinctive crispy crusts, which are hand-thrown each day using regular, whole wheat, or gluten-free dough.