East Coast Flavor On The East Side

Scooting down Hyperion after work I noticed a pizza joint I have never seen before called “Tomato Pie.” Hungry from ritual starvation, I pulled up their web site as soon as I got home. After impatiently scanning the online menu, bombarded with more options than I expected, my stomach began to groan with anticipation. Tomato Pie’s menu boasts “east coast flavor” pizzas, pastas (hot and cold), salads, subs, desserts, there is really so much to choose from that I couldn’t decide so I called them up to ask what they suggest.

The Grandma from Tomato Pie
The Grandma from Tomato Pie

Another surprise. I totally expected the phone to be answered by an apathetic clock puncher who would be openly annoyed with all of my questions. However, the guy who took my call was friendly and helpful, taking his time to assist me with my virgin Tomato Pie experience. I later found out that his name is Freddy and, along with partner Garrett, runs the joint.

ME: “What do you think is the best thing on the menu?”

FREDDY: “Our most popular item by far is the Grandma.”

The Grandma is a pizza topped with crushed marinated tomatoes over an olive oil base with fresh garlic, basil, oregano, light whole milk mozzarella and parmesan cheese.

ME: “Do you take credit cards?”

They do, and they deliver too. To round out my sampling, I also ordered the spaghetti with marinara and a side salad. Now all I needed was someone to share all this food with. It’s a good thing I have so many freeloading friends.

ME: “With so many pizza joints in the neighborhood, what makes Tomato Pie stand out?”

FREDDY: “Our crust is awesome, which you will see when you taste the Grandma. We don’t use cheap ingredients, we make our dough fresh daily, and our prices are very reasonable.”

Spaghetti w/Sicilian-Style Marinara from Tomato Pie
Spaghetti w/Sicilian-Style Marinara from Tomato Pie

I agree. Here is a break down of the cost of my meal:

The Grandma pizza (small): $11.00

Small mixed green salad (Tomato Pie’s side salad is actually a very fresh and generously topped salad, not like the cheap wilted lettuce jobs most places call a side salad): $1.50

Spaghetti w/Sicilian-style marinara (the pasta was perfectly al dente and the sauce, while not the absolute best I’ve ever had, was miles tastier than Palermo’s and comes with a pair of garlic knots which I promptly inhaled before I even opened the spaghetti): $6.50

The Grandma truly exceeded my expectations. The crust was perfectly chewy but not too chewy, thin, but not too thin, and above all, you could really taste the freshness of every ingredient. Nothing like my grandma at all. All-in-all, a very affordable and delicious dinner for two. Delivery was prompt (hello mega cute delivery guy) and Freddy even threw in a free slice of chocolate cheesecake. Now THIS is the neighborhood pizza joint I have been looking for. Bravo, guys!

Tomato Pie Pizza Joint, 2547 Hyperion Ave, Silver Lake, 90027, 323.661.6474, http://www.tomatopiepizzajoint.com

31 thoughts on “East Coast Flavor On The East Side”

  1. Wow, thanks for this! Just a warning, I recently wrote here about NY-style pizza in LA and got some bitchy comments from delicate LA flowers. Poor things hate any comparison to NY.

    Also, prepare yourself for committing the punishable-by-snark sin for calling Silver Lake the “east side.” To me, the term means anything east of, say, the 101 or Vermont. According to some, it has something to do with being east of this cute little stream that flows in a concrete channel.

  2. Pizza good.

    (sorry, that’s just in general. I just love pizza and must restrain myself from eating 5 nights a week. I’m sure this pizza was awesome, but my favorite stolen comedy routine goes something like this: Sex is like pizza, when its good, it’s reeeeeeaaaaaaalllllllyyyyyyyy good. When it’s bad….it’s still pretty good.)



    this pizza looks hella good, which is seriously saying something, because I don’t like pizza. In fact, I often actively dislike pizza. That makes this even more impressive. Thanks! The boy & I shall investigate.

    For those who want to get a real lock on the true Eastside, I’d suggest making a daily visit to http://laeastside.com/ part of your morning avoiding-work routine. It’s a great blog & one of my favorites.

  4. I’m one of those delicate flowers. I’m not gonna leave a “bitchy” comment, mostly out of respect to Lucinda, as it’s obvious missrftc is just settling in to b.la and the city.

  5. I’m going to go back to watching Rock of Love Bus with Bret Michaels before someone makes me cry.

  6. also, count me out of that monolithic statement re. WE AT METBLOGS. j’adore le east side!

  7. To echo what Chal wrote, we should post a warning to new L.A. Metblogs writers: beware of the word “East” in combination with “Coast” or “Side,” and especially both terms together. It can cause strong negative reactions in some people!

  8. One of you is from New York and the other from Atlanta (okay you get a pass cause you’re new) and you’re gonna tell us born and bred folks from Los Angeles that we’re the ones that are wrong? Pffft. Thanks for trying Lucinda, no disrespect to you but Chal insisted. Chal, how would you like if I started appropriating your New York neighborhoods to fit my “edgy” image?

  9. Well one thing i think is clear (as has been just demonstrated): there is no “we at metblogs” consensus on 1.what defines east v. west, 2.what constitutes decent pizza, 3.whether lox should be eaten with hot sauce, and 4.whether transplants are entitled to opinions about LA.

    It may be that a general appreciation for Scoops and the New Bev are, in fact, the only two items upon which we all agree.

    (And El Chavo, I know you’re not a frail and gentle flower.)

  10. Oh I must try eating the Grandma this week. Thank you putting the prices down too – that drives me nuts when bloggers skip over the cost part of the eating experience.

    I know this would stealing from a BBC soap opera, but can’t we compromise and call it the East End instead of the Eastside?

    …because it’s very much not the Eastside.

  11. I was lucky growing up to have been exposed to a variety of pizza styles. In college I learned to love the deep dish style, super thin crust from “Dina Mia’s Riverside” in MI was another favorite.

    Pizza is like grandmothers, everyone has one, everyone has a “secret recipe” that is special to them. For me its all good.

    My favorite now, is “Zelo’s” in Arcadia with a corn meal crust. To. Freaking. Die. For. (Sorry for the valspeak but its one of those days in my corner).

    lol, agree with Julia “pizza good”.

  12. The farther west the eastside gets pushed always makes me wonder what happens to the suburbs on the far east of East LA.

    My hometown of Azusa, where I lived for like 18 of my 23 years, may in fact now have looped around the world and be in the west now. I’m sort of confused…

    Also, I’m not big on pizza but I prefer the Chicago deep dish this is actually soup in bread style of pizza to NY, but that still looks pretty tasty. Also, huge amounts of love for California let’s put random “gourmet” ingredients on this pizza, also.

  13. Pizza: Looks yummy and I like their logo.

    Eastside: “East of the river”? What happens where the river curves and you’re north of the river, like in Atwater? I guess that’s Northside. And maybe I just answered my question.

  14. I’ve been to Tomato Pie on Melrose and it is pretty good. I didn’t realize there’s one in Silver Lake, very close to my work and other places where I spend a lot of time. I defintely prefer “New York style” pizza…wait, am I allowed to say that? I’m with Julia in that I could eat pizza for just about every meal.

    My favorite NY pizza place was Albano’s, which was also on Melrose–and briefly in Studio City–but it sadly closed. Anthony Albano then opened a new place in Toluca Lake called Robano’s and it was back! His fantastic pizza with his delicious sauce. Unfortunately, he left several months back and the pizza is decent, but not the same. I often end up going there though since it’s close to home for me. Anthony told me he’s trying to open a new place in Burbank, but with the current state of the economy I’m not holding my breath.

  15. There can be no NY pizza without NY tap water as a key ingredient. No matter who makes it, or what they call it. Somehow that fluoride makes a difference.

  16. There can be no NY pizza without NY tap water as a key ingredient. No matter who makes it, or what they call it. Somehow that fluoride makes a difference.

    That’s actually been disproved. In fact, Mario Batali makes his own mineral water composite to use in his NY restaurants that simulates the water from Italy. Nowadays, everybody’s saying it’s all about the age of the pizza oven:


  17. D’Amore’s pizza imports water from New York, or at least they did…dunno since the “recession.”

  18. I heard D’Amore’s closed? When my best friend used to live in Studio City, we’d order from there whenever I visited. They were one of my favorite pizza places. And how does Red Balls compare?

  19. The obvious solution to the Eastside/Westside thing is for Eastsiders to start referring to Westlake, Koreatown, and West Adams as “the Westside”.

  20. The obvious solution to the Eastside/Westside thing is for Eastsiders to start referring to Westlake, Koreatown, and West Adams as “the Westside”.

    Frequently, they do. Mostly older people, but historically Echo Park, Westlake, etc. were the “westside,” which is why some of the gangs in those areas have “westside” in their names.

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