honestly can’t say, we’ve only been to dinner between 5-6 or breakfast/lunch and had no issues. its not a huge restaurant and from what some have said, they stopped doing outdoor dining. hopefully you can go on weekday that may help.
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im still laughing about Antico somehow managing to get on this list. They cannot be serious about those pizzas…
“Last year many of us gorged ourselves on chef-owner Chad Colby’s focaccia pizzas…Still, it was hard to shake the success of the pizzas… In a nod to their popularity, the restaurant recently announced it would continue selling those two carryout items for an hour each afternoon pre-service.”
Are these reviews or PR statements? I miss Jonathan Gold soooo much 
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That is a very odd choice indeed.
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Addison liked Antico’s focaccia pizzas. People who think pizza should be thin and crisp probably wouldn’t.
He’s not the only critic who raved about it…
https://www.theinfatuation.com/features/los-angeles-best-takeout-pizza-antico
The ice cream was delicious. I’d go back for that.
Unfortunately they seemed to have mixed the sugar from the ice cream in with the tomato sauce bc it was easily the most disgustingly overly sweet pizza I’ve ever eaten. Nothing to do with the style of pizza. Like a knockoff of Pizza Hut or Domino’s. Bleh!
To me, it’s obvious they are fond of the chef there. I have been very disappointed with the 101 lately there are some egregious snubs here when this somehow gets on the list. Does a disservice to the LA food scene…
Warrior: the addition of sugar / corn syrup to tomato for any purpose is an abomination, because a good tomato already has a right balance between sugar and acid. This, by the way, is the right balance for wine as well, which California winemakers (probably ketchup eaters) need to learn. You have a lot of great ideas.
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thank you! That was a great way of putting it. I miss the former writer as well at LA Times who left bc of pay issues, she helped balance out a lot of this bias which has now gone into this year’s list in so many ways.
Colby is not putting sugar in his tomato sauce.
Escárcega quit because she was unhappy when she found out that Addison was getting paid more, but if she’d read up on the experience-based classifications in her union-negotiated contract it would have come as no surprise that with three years of experience she was paid less than someone with 17 years.