Pizza Today - July 2024 - 16

Destinations
Pizzeria Sei
Los Angeles, California
Pizzeria Sei has been rated among the
best pizza in Los Angeles, with high
marks nationally and internationally
and a Michelin recommendation.
Though the spot is small, the pizzeria
focuses on its dine-in service. Pickup
is available by preordering until it
is sold out. The in demand shop
works with local farms and farmers
markets. Its pizza is Tokyo style neoNeapolitan.
The pizza menu is filled
with Neapolitan classics and a few
surprises, like the Bismarck with fior di
latte, prosciutto cotto, egg, Pecorino,
basil, truffle oil and sea salt. Special
creations are introduced like a pizza
topped with a Kendal farm crème
fraiche, gold round potato, chives,
fior di latte, shaved garlic, oregano,
shallot cream, provolone, Parmigiano
Reggiano, Pecorino Romano, extra
virgin olive oil and Kaluga caviar.
Oak Oven
Harahan, Louisiana
Photos courtesy of Bflo Pizza Bistro
Bflo Pizza Bistro
Buffalo, New York
Bflo Pizza Bistro was born out of the COVID-19
Pandemic. " My pizza journey started during the
pandemic when I bought an Ooni, created an
Instagram food page, and persuasion of family and
friends to start selling pies out of my apartment, "
says owner Chris Flynn. " I started doing popups
around town before I was lucky enough to find a
brick and mortar location. " The couple longed to
bring the French bistros they traveled to into their
restaurant. " Our restaurant stands out because
our pizza is different from the standard Buffalo
style pizza, the dough is focaccia like but also has
a chewy crust, " he says. " I call my style of pizza a
Detroit/Sicilian hybrid. We have 5 staple pizzas
on our menu with a specialty one that changes
monthly. We have 3 different salads and my wife
makes homemade Italian desserts weekly (cannolis,
16 / PIZZATODAY.COM / JULY 2024
tiramisu, Italian cookies). We also have a beer
and wine list with assorted local beers and our
favorite wines. I wanted to make my styles of the
standard pepperoni and Margherita pizza stand
out differently from the rest. My Margheritas are
finished with dollops of a peppery whipped ricotta
and my pepperoni are finished with a drizzle of
homemade hot chili honey that I make batches of
weekly. My white pizza consists of a homemade
roasted garlic bechamel sauce, portabella
mushrooms and topped with a porcini sea salt. The
pepperoni and margherita are definitely the fan
favorites, although our monthly specials have really
taken off. This past month was a homemade vodka
sauce, a local stuffed banana pepper sausage,
banana peppers and whipped ricotta to top it off. "
The neighborhood restaurant blends
Sicilian, Italian and New Orleans
culture. The wood-fired pizza menu
features unique offerings, like the
Shrimp and Crab with artichoke, red
chili, oregano, garlic and white winebutter.
Lamb Meatball pizza is topped
with sweet peppers, basil, tomato,
red chili and ricotta. Made in house
pastas are a highlight. Handmade
Pappardelle features gulf shrimp and
artichoke. The Handmade Frattura
features grilled mushrooms, spinach,
pine nuts, feta, olive, tomato, lemon
and herbs. Oak Oven also highlights
entrees like Veal, gulf shrimp and filet
mignon.
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Pizza Today - July 2024

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