Midtown Lunch

Food blogs are not exactly the bastions of humility- after all, it takes a lot of arrogance to spew your opinions daily on the interwebs.  But I’d like to admit something to you.  Despite living in NYC from 2005-2009 I know nothing about pizza.  Don’t get me wrong, I know what I like. And I know a few things… I know the difference between Neapolitan style pizza, and “New York style” pizza. I know that “real” Chicago pan pizza is better than Uno’s.  I think Mozza is amazing, but I also like Pitfire.  And as for the Vito’s vs. Joe’s battle in WeHo, they both tasted good to me.  I know that there is no DiFara’s here in Los Angeles (and there never will be.)  But you know what?  There’s no DiFara’s in Manhattan either.  And once Dom dies, there won’t be a DiFara’s in Brooklyn anymore either. John’s on Bleeker Street tastes great to me, but pizza “aficionados” seem divided.  In fact, pizza “aficionados” seem divided on everything. Which leads me to wonder… what the hell makes a perfect pizza?

I usually turn to Slice as my goto pizza experts.  They talk about things like tip sag, hole structure, char.  They take “upskirt” shots (and as a result, I’ve started taking upskirt shots.)  What are we looking for beneath that slice of pizza?  I haven’t the foggiest fucking idea.  I’m just a fat man, who likes to eat a few slices for lunch every once in awhile.  If you top dough with cheese and put it in the oven (with sauce or without), chances are I’m going to like it.  Which leads me to this question:

Last week I tried LaRocco’s in Downtown Culver City, and I thought it was pretty awesome.  Why aren’t they mentioned as one of the best slices in Los Angeles?  Is it just under the radar?  Or do I just not know shit about pizza?

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