People are particular about their pizza. Some people swear by the thin crust, while others preach about the deep dish. I suppose it has something to do with what kind of pizza you were raised on. Personally, I was raised on Round Table, so everything since has been above and beyond. And Good Pizza is above beyond. The establishment starts and ends with Ferdinando de Estefano, the owner and head chef of Good Pizza. Originally from Naples, Italy, his passion for cooking has brought him to Los Angeles. He opened the shop a year ago, as business has started to grow exponentially as more and more people have heard of the shop. Situated blocks away from Loyola Marymount, the shop receives ample foot traffic from students, in addition to the community of Westchester. I recently had the pleasure of tasting some of the items on the menu, which was an incredible opportunity for the taste buds. Below is an account of the items, along with some images of the various pizzas GP has to offer. Thanks again to Nando for the opportunity.
Sorry for the short notice. But this’ll crack. Kof put me onto the WeSC many moons ago. Tomorrow the brand will present a two of a kind event. The first annual WeSC Oktoberfest. With free perk, food, gear and games you really can’t go wrong. I hope brands do more of this in the future. An excellent way to relate the scope of a brand, while also promoting good times. Honestly, this will be the ’09 and ’10 and ’11. The settled event. The picnics in the park. The free ice cream giveaways. Can you see it? Can you see? Brette & Dez posted on some otter pops. Lan’s got that ninja turtle pop with the gumball eyes. Ben’s got some Mochi balls. Snicks got some mint chip. We’ll all be settled. Playing slaps. 3:30pm. Sunny days. Lots of smiles. But that’s for another day. Tomorrow WeSC’s holding it down. Click the pic for all the necessary info. See you soon.
Passions are an interesting phenomena. To the passionate individual they may not always realize what exactly their passion is. However to observers around them, it is clear and quite evident. Recently I had the chance to observe an individual with the utmost passion and respect for food. As I stood in front of the counter at the Golden State, I was asked by owner and co-founder Jason Bernstein how I’d like my burger cooked. “Medium rare,” he suggested, before I could answer. “Umm no, medium well,” I replied. A look of agitation crossed his face, as if he had been confronted by ignorance once again. “It’s better medium rare… trust me.” Jason stated with a stern face. “Cool your jets bro,” I thought to myself. But alas, he was more than right. He went on to lecture me about the science of the burger patty, relating to me the benefits of a burger cooked rare, which is in fact more flavorful and larger in size than a burger well done. As I finished my meal, I came back to thank Jason for the recommendation, his passion for his craft aptly satisfying my taste buds.
This is our inaugural, so let us state our purpose. Our goal is to provide a platform to facilitate excellent dining experiences. We want to introduce you to the restaurants that you’ll love forever. The ones you take your friends to when they come into town. Those Gordos, Zach spots. The spots that you feel connected to because so many moments have been made there. This is our primary purpose and goal, and we’ll strive to achieve it. You’ll never see a Chipotle review on Wine & Bowties, nor will you see one for Chez Panisse (unless you do). Wine & Bowties is for the Mom & Pops, simply because we all came from them.
This lemonade might be my Mona Lisa thus far, because of its simplicity. It’s got that classic lemonade tang as you sip it and as it goes down your throat you get a spicy kick from the ginger. When you open your mouth once again, air hits your palette to create a cooling sensation from the mint. Perfect for a hot summer day or a mixer for the late night.
The Caprese is one of the best salads out. Consisting of heirloom tomatoes, cows milk mozzarella, fresh basil, and balsamic vinegar. The simplicity of the dish allows each item to stand out, while the combination of flavors makes each bite memorable. As many have said, the key to the Caprese salad is to use the freshest of ingredients. Without them your salad may suffer.
Michael Pollan, the Berkeley-based author behind In Defense of Food, has been the leading voice for the cause of examining important questions regarding the food we eat everyday. Where does it come from? Who’s producing it? How much of it is of any nutritious value to us? In this interview he sits down with Bill Maher on Real Time to discuss the corporate structure that produces most of our food. The facts are sobering to say the least, raising important questions about how much trust we are putting in large corportations to do the right thing regarding our nation’s health. You can watch and decide for yourself.
Perfect for the summertime. Just one of those drink that compliment the moment. Don’t forget the ice cubes though, they’re a necessity. Horchata consists of rice, vanilla cinnamon and water at its base, and when made correctly is just sweet enough. When I’m chilling on some horchata, it’s like, “Can life get any better?” This is a simply made drink that compliments spicy Mexican food well. Here’s the breakdown:
Life LovePassionSexHoopsDrugsTruthNonsenseGrubJokesGear Slaps NatureAestheticsRevelationsBeautyDestinyJusticeHighlightsFriendsLaughs And Really Really Fly Shit.
Let our hearts experience what our minds never thought possible. Dreams are only dreams until they become reality. Relax. Get comfortable. You’ve finally made it.
People are particular about their pizza. Some people swear by the thin crust, while others preach about the deep dish. I suppose it has something to do with what kind of pizza you were raised on. Personally, I was raised on Round Table, so everything since has been above and beyond. And Good Pizza is above beyond. The establishment starts and ends with Ferdinando de Estefano, the owner and head chef of Good Pizza. Originally from Naples, Italy, his passion for cooking has brought him to Los Angeles. He opened the shop a year ago, as business has started to grow exponentially as more and more people have heard of the shop. Situated blocks away from Loyola Marymount, the shop receives ample foot traffic from students, in addition to the community of Westchester. I recently had the pleasure of tasting some of the items on the menu, which was an incredible opportunity for the taste buds. Below is an account of the items, along with some images of the various pizzas GP has to offer. Thanks again to Nando for the opportunity.
