Hi @Gr8pimpin,
Yah it’s a bummer Superfine doesn’t open for lunch on weekends. One trick we’ve found is if we have to run errands on a weekday anywhere near Downtown, or on minor holidays, because they do open for Lunch Mon - Fri. Hopefully you get to try them soon, I think you’d really like it. 
Hi @TheCookie,
Thanks for the info; yah we were genuinely shocked at how Apollonia’s Margherita turned out, raw, supermarket-type bland, flavorless tomatoes on a previously made cheese slice (so it wasn’t even that melty or hot) was… wrong. 
I hope you get to try some of the other places in the journey if you’re in the mood for some tasty pies. 
Purgatory pizza was very good with its NY style thin, soft, and pliant crust but its cornicione is a bit dense and slightly dry. On the other hand, Superfine pizza was disappointing on this particular night and not up to its usual standard. Notice how the pepperonis and part of the cornicione, though soft, pillowy, with a pleasant yeasty flavor, were burnt? I do love Superfine’s thin and crispy crust though.
Purgatory
Superfine bang
Hi @moonboy403,
Thanks for the report back. The slice you got at Purgatory looked better than ours, good to know.
For Superfine, bummer on the slightly burnt Pepperoni. I guess this unfortunately happens when you reheat slices sometimes? (We usually just order entire pies - the slice thing is a recent habit due to FTC.) Thanks.
Yes, it’s so good! 
Love Il Romanista. Thanks for all the great reports on the place.
More importantly, why do you only have 1 slice of pizza on this visit?! 
Haha I actually went two days in a row (2 slices per visit) and I only order one slice at a time so I can be sure that it is nice and warm when I’m eating it.
The other slices I had were the amatriciana, the sausage and peppers pizza with tomato sauce (which might be new), and the potato sausage with fennel.
Another pro-tip after 3PM they sell their margherita slices for $2 dollars or half a pan for 14 (if available).
I ate at 6th + Mill for an early lunch last week. It’s in the arts district next to Brera, and if you’ve got the same carb mapping systems I do, is right down the street from Bread Lounge.
We shared the brussels, the tricolore salad, and two pizzas. The brussels were great, the tricolore good but not so good I want to order it again.
The pizzas were the coppia a red pizza with fennel sausage and speck, and arugula and the vince a white pizza with mortadella and pistachio.
They were just okay, but did remind me that my favorite upscale pizza is still Mozza.
https://sixthandmill.com/
I don’t think I’ll go back on my own, but if someone else wants to check it out I’d take another twirl.
Thanks for the insight! Don’t make it to dtla often but I’ve got it bookmarked for the future.
Using the aforementioned margherita 2 dollar slices added some homegrown basil and store bought mini heirlooms with Parmesan and olive oil. The slices reheat really well.
Was this your first visit there?
So you like this better than Triple Beam ?
I seriously dream of il Romanista and I’m 1 block from Pizza Wagon. I’m with you, this closed weekends thing REALLY makes it tough to get down there.
Chef/owner told me people would stock up on whole sheets on fridays so they could reheat for NFL Sunday. I think he said he had instructions for the best way to do this (but you seem to have it figured out)
No I’ve gone to Il romanista probably 7-10 times. It’s just been a couple months between my last visit and the two visits on consecutive days this week.
I’ve been to triple beam once and we tried about 5-6 different slices they were all subpar and some of them came fresh out the oven. If I’m in the area I might give it a try again, but to me triple and Il romanista aren’t even in the same ball park.
The romanista slices definitely reheat very well. I would recommend warming at around 275-300 and then cranking it to 425 just to crisp the top and edges up a bit.
I have to head out to Thousand Oaks tomorrow and found this place that claims to make Detroit pizza.
Damn, I’m off the carbs for awhile otherwise I’d give it a try.
Doesn’t look like any of the Detroit style pies you all have tried.
Thanks @Gr8pimpin. Yah I don’t see any of the crisped cheese edges, but maybe it’s the angle of the pic.
Browsing the photos on Yelp of the “Detroit” pizzas only, they all look different, not consistent.
I can’t remember the pizza (it was ordered but maybe I didn’t eat any) but the pastas were surprisingly good.
My worst fear and why I rarely eat mixed greens in restaurants. I even pick thru them carefully when making salads at home. 
Eater LA reports — “Local pizza spot Lucifers is opening a new location in Studio City tomorrow. Find them at 11266 Ventura Boulevard.”
Never been to their Melrose location. It was newsworthy apparently, is the pizza deserving?
Steel pan pizza at 4th St Market in Santa Ana. Nuts and bolts has pepperoni, sausage, peppers, mushrooms and onions. This is Costco pizza on crack. Agree with @Chowseeker1999 that this is a tough slice to eat since they are very generous with the toppings. But nonetheless a delicious pizza. Definitely recommend.
Tangent, I’m 0-3 in trying to hit up the Los Reyes Del Elote truck. Maybe it’s not meant to be. They are supposed to be open on Wednesday according to yelp but they were not at their normal spot. Very disappointing.
Hi @js76wisco,
Wow, thanks for the heads up on their slice! That looks crazy how generous they are with the toppings. 
Have you tried Steel Pan’s straight Pepperoni yet? Excellent and much more manageable to eat and hold.
That’s definitely next on the list. Their pepperoni is the right amount of salty, greasy delicious. Doesn’t hurt that you can pick up Portola beans while you’re there.
