Yeah are they pre cooked then reheated?
The crust is eating the pizza!
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I think ya’ll might be expecting too much from a pizza spot 
As if skenes is out there making dough.
But he did build a very good team to lead the kitchen. Ex - saison guys and dudes that have been with him in the test kitchen for the last few years.
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$50 corkage on their Resy page. Is there a different source for the $75?
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Yup, they changed it. Dude must have heard me.
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I looked the other day and it was definitely $75 then
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Those cocktails are crazy. Stracciatella?
$25 marinara pie??? this is depressing stuff.
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Wow super interested in those cocktails! Menu could be cool but a little opaque. I think the design contrast between the two is interesting, out of context I would think they were from completely different restaurants, or for a one-off pop-up kind of thing.
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Idk yall every dish on this menu sounds intriguing in some way so I’m super into this.
Will report back on Friday but man I really want that waffle dish without having to splurge on the caviar
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Menu reads a lot like Angler SF with a few twists to make it more Italian and less seafood.
Some real-seeming reviews on Yelp now. Reservations available tomorrow and Friday.
Same price as Mother Wolf.
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I don’t know about “real-seeming” reviews when it’s one person’s first review and another person’s third. Four of the five reviews refer to the chef by name. One speaks to magic unfolding from the symphony of flavors.
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I am curious, and do want to check it out but I’ll definitely wait until I see the reviews here first.
Warrior: atmosphere is very casual—e.g. utensils in a jar on the table. Food comes out fast, as it’s ready. We got four dishes and a cocktail in five minutes. The food was good to great. Best salad I’ve had since Angler. Best tiramisu I can remember eating. Competes for best pizza in LA; that comes down to personal preference. Overall I’d put the restaurant about on par with Pizzeria Mozza.
Peony: This restaurant exceeded my expectations. I loved the flavors of the food, which reflect the good palate of the chef. I liked all the dishes. The tiramisu was good, but not impressive. We wanted to order the hand pie but it was sold out; I assume it was better. I look forward to coming back again.
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Ha we must have been there around the same time. They had run out of the hand pie for us too (and the urchin, Cali-prese, and olives). It’s only day 2 so I wouldn’t judge them for that. Everything we had was excellent. It is a Josh Skenes restaurant, down to the 80’s music. I would characterize it as Angler’s more casual younger brother who spends their summers in Italy. If you liked Angler 1.0, you will like this place. Unless you hate pizza I guess…
Lamb saddle was stellar. Salad is similar to Angler’s, except with some more bitter greens in the mix, lots of herbs. Crudo is very savory, lots of umami. Tartare looks like they are cutting it almost to order and take pieces off large primals that you can see in the dry ager. The re-marinara has cheese underneath the sauce of smoked tomato and comes with a side of stracciatella, there’s a dusting of a dry cheese like Parmesan on the cornicione which gives it a bit of a cheesy crust. The texture is not as chewy as pizzeria sei.
Tiramisu was good. I liked the Angler version of soft serve sundae more, the rum honey syrup and biscoff sandwich cookie leaned sweeter.
Cocktails are S-Tier IMO. Every one we had a banger. The chocolate springwater is crystal clear and still tastes like cacao and rum. They have what I think is a vacuum distiller so it’s not just a milk clarification, it’s a low temp re-distillation to capture more of the flavors.
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Damnnn if it’s old school LA angler I’m in that was one of my favs thanks for the in depth report @boourns
Pizza worth getting or better off sticking with the other menu items?
Pizza absolutely worth trying. I would say it’s adjacent to traditional neopolitan, a bit farther than Pizzeria Sei. Agree with @PeonyWarrior that it’s amongst the best in LA depending on your taste. Their pizza oven is interesting, it is gas fired or at least gas assisted (was hard to get a good look inside). It’s also got a rotating carousel which I’ve never seen before. So the carousel rotates the pizzas for even baking instead of the pizzaiolo doing it by hand with the peel.
Prices are not cheap, but are fair to expensive. Unlike Angler where I think there were some hidden gem values. $220 caviar hurts my soul 
$80 lamb saddle was expensive but worth it. Wine list explains why their corkage is mid to high priced.
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Rotating carousels are way easier to operate.
800 degrees got those after their first iteration because it was much easier for their workers way less burning and no need for manual manipulation
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How was the crab pasta?