It’s been a busy week for Michael’s Pizzeria in Long Beach, California, as guests clamor to taste L.A.’s Best Pizza, L.A.’s Best Neapolitan Pizza and one of the Top Rated Pizza Joints Across the U.S. according to Zagat. Now owner Michael Dene, a second generation Italian and New York City native, wants to put the toppings to the test with a pizza cook-off challenge to the other pizzerias named in Zagat’s list. “Apparently radio stations in New York City are scoffing at the fact that L.A. is home to one of the top pizzerias in the country,” said Dene. “New Yorkers claim that they have the best pizza, yet only one pizzeria from New York City made Zagat’s list. I say let’s go dough to dough with Lucali to see who really has the best pie. And those who made the list from Boston, Chicago, Philly, and everywhere else can join in, too.” For the second year in a row, Michael’s Pizzeria, which is located in Los Angeles County in the seaside city of Long Beach, was named L.A.’s Best Pizza and Best Neapolitan Pizza. The restaurant, with two locations in Long Beach and a third in Rancho Mirage near Palm Springs, received a score of 27 for food, 21 for décor and 25 for service. What sets Michael’s Pizzeria apart from its competitors is the quality ingredients used to make each pizza. The chef-driven menu prides itself on the use of locally grown vegetables, including heirloom tomatoes and herbs harvested on the rooftop garden at Dene’s other restaurant, Michael’s On Naples, next door. Sausage and mozzarella are made in-house daily and freshly-plucked artichokes are cut by hand. The menu is also seasonal, so while squash blossoms are available now they will soon be replaced with chestnuts and other autumn offerings. The restaurant’s Margherita Pizza is classified as D.O.P., which means Denomination of Origin Protected. That distinction ensures that the pizza is made only from special Italian flour that is milled to a fine grain, San Marzano tomatoes also imported from Italy, and fresh mozzarella cheese that is made daily inside Michael’s Pizzeria’s exhibition kitchen. “Our kitchen is strictly GMO-free,” added Dene. “It’s fresh, quality ingredients that really make Michael’s Pizzeria a standout. Our pizza doesn’t have any fillers or processed meats or cheeses, so you don’t have that full, food hangover felling after a meal. It’s like I always say – eating pizza at Michael’s is like having pizza for the very first time.” It also helps to have a skilled pizzaiola preparing each pie and at Michael’s Pizzeria that honor goes to Vito Iacopelli, a fourth generation pizzaiola from Italy. “I learned the art of making pizza from my father at eight-years-old,” said Iacopelli. “American pizza is not really pizza at all. It’s heavy and gimmicky with ingredients that are not fresh. It’s not a pizza if it’s not simple. Keep it simple – that’s what we do at Michael’s.” Zagat Guide, touted as the “burgundy bible” and trusted source for consumer-generated information, gave Michael’s Pizzeria, the only Los Angeles pizzeria to make the list, a 27out of 30 food rating. As L.A.’s “Best Pizzeria,” Michael’s Pizzeria grabs the spotlight from such celebrity hotspots as Pizzeria Mozza and Gjelina for the top honor. When Dene decided to open a Neapolitan pizzeria on Naples Island in Long Beach, he wanted guests to enjoy an authentic experience. Each pizza is pulled from a scorching 850 degree wood-fired oven after just 90 seconds resulting in edges that are slightly charred. Pizzas are delivered whole, not sliced, to the table which is customary in Italy and helps create a crisper crust. The ambiance is also unlike the typical pizzeria. There are no red and white-checked table clothes or dangling Chianti bottles; instead, guests dine amid contemporary surroundings with warm wood floors, a palette of soothing earth tones, and modern globed pendants that softly illuminate the space. Cantaloupe-hued chairs offer a nice contrast against the white marble tables where monogrammed flatware and dishes welcome guests. Glass bottles filled with water—flat or sparkling—are set on each table allowing diners to replenish their cups whenever the urge may strike. The exhibition kitchen sets the stage for the culinary show that unfolds with each meal. The chef can be seen plying and tossing the freshly-made dough, hand-slicing the various house-made toppings, and pulling the finished pies from the oven. Guests can peruse the pegboard menu when ordering or take a peek at the bistro-style chalkboard where daily specials are displayed. Aside from pizza, Michael’s Pizzeria also offers a selection of antipasti, salads, charcuterie, cheese, and puccias (pronounced poo-chas) –Italian flatbread sandwiches made from the same hand-tossed dough as the pizza and filled with such edibles as prosciutto, mozzarella, arugula and more. Michael’s also features beer along with a suggested wine pairing list that takes the guess work out of choosing the best vintage to pair with the various pizzas. Michael’s Pizzeria has three locations on Naples Island in Long Beach, Downtown Long Beach on The Promenade at Third Street, and in Rancho Mirage at The River on Highway 111 at Bob Hope Drive near Palm Springs. The restaurant is open daily for lunch and dinner. For information, visit michaelspizzeria.
Posted on: Tue, 08 Oct 2013 17:30:31 +0000