Comments on: East Coast Flavor On The East Side http://blogging.la/2009/03/17/east-coast-flavor-on-the-east-side/ Lizard people dude. Seriously. Thu, 09 Feb 2012 03:54:00 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Spencer Cross http://blogging.la/2009/03/17/east-coast-flavor-on-the-east-side/comment-page-1/#comment-3175 Spencer Cross Thu, 19 Mar 2009 23:00:17 +0000 http://la.metblogs.com/?p=23271#comment-3175 <blockquote>The obvious solution to the Eastside/Westside thing is for Eastsiders to start referring to Westlake, Koreatown, and West Adams as "the Westside".</blockquote>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.

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.

]]> By: lamapnerd http://blogging.la/2009/03/17/east-coast-flavor-on-the-east-side/comment-page-1/#comment-3174 lamapnerd Thu, 19 Mar 2009 17:07:22 +0000 http://la.metblogs.com/?p=23271#comment-3174 The obvious solution to the Eastside/Westside thing is for Eastsiders to start referring to Westlake, Koreatown, and West Adams as "the Westside". The obvious solution to the Eastside/Westside thing is for Eastsiders to start referring to Westlake, Koreatown, and West Adams as “the Westside”.

]]> By: JC http://blogging.la/2009/03/17/east-coast-flavor-on-the-east-side/comment-page-1/#comment-3173 JC Thu, 19 Mar 2009 06:41:32 +0000 http://la.metblogs.com/?p=23271#comment-3173 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? 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?

]]> By: lucindamichele http://blogging.la/2009/03/17/east-coast-flavor-on-the-east-side/comment-page-1/#comment-3172 lucindamichele Wed, 18 Mar 2009 20:13:35 +0000 http://la.metblogs.com/?p=23271#comment-3172 D'Amore's pizza imports water from New York, or at least they did...dunno since the "recession." D’Amore’s pizza imports water from New York, or at least they did…dunno since the “recession.”

]]> By: Spencer Cross http://blogging.la/2009/03/17/east-coast-flavor-on-the-east-side/comment-page-1/#comment-3171 Spencer Cross Wed, 18 Mar 2009 20:05:59 +0000 http://la.metblogs.com/?p=23271#comment-3171 <blockquote>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.</blockquote>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: http://www.wired.com/culture/lifestyle/magazine/16-05/ps_pizzasci

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:

http://www.wired.com/culture/lifestyle/magazine/16-05/ps_pizzasci

]]> By: David Markland http://blogging.la/2009/03/17/east-coast-flavor-on-the-east-side/comment-page-1/#comment-3170 David Markland Wed, 18 Mar 2009 20:00:54 +0000 http://la.metblogs.com/?p=23271#comment-3170 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. 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.

]]> By: Jodi http://blogging.la/2009/03/17/east-coast-flavor-on-the-east-side/comment-page-1/#comment-3169 Jodi Wed, 18 Mar 2009 19:46:59 +0000 http://la.metblogs.com/?p=23271#comment-3169 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. 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.

]]> By: mtnsurfer http://blogging.la/2009/03/17/east-coast-flavor-on-the-east-side/comment-page-1/#comment-3168 mtnsurfer Wed, 18 Mar 2009 19:41:42 +0000 http://la.metblogs.com/?p=23271#comment-3168 Mmm good looking pizza. Handsome, if I may. Damn, I need to drive out to the <strike>eastside</strike> region barely east of the westside. Mmm good looking pizza. Handsome, if I may. Damn, I need to drive out to the eastside region barely east of the westside.

]]> By: Burns! http://blogging.la/2009/03/17/east-coast-flavor-on-the-east-side/comment-page-1/#comment-3167 Burns! Wed, 18 Mar 2009 19:12:46 +0000 http://la.metblogs.com/?p=23271#comment-3167 All this talk of pizza...now I'm hungry. And I want cooler hair. All this talk of pizza…now I’m hungry.

And I want cooler hair.

]]> By: Sean Bonner http://blogging.la/2009/03/17/east-coast-flavor-on-the-east-side/comment-page-1/#comment-3166 Sean Bonner Wed, 18 Mar 2009 17:47:50 +0000 http://la.metblogs.com/?p=23271#comment-3166 I just want agree and say that Bret Michaels's hair is in fact awesome. I just want agree and say that Bret Michaels’s hair is in fact awesome.

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