35 posts were merged into an existing topic: If you owned the best pizzeria in the world, how much would you charge for a pizza?
Welp…
I did just speak to a friend who’s a liquor rep in the area, he said he talked to someone here about ordering, and that it seemed they’re gearing up to reopen soon.
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A good amaro selection would be nice.
At this point, Skenes should be thinking about pitching a show to Netflix.
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“Picture midnight diner but the restaurant is barely ever open…”
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Cosetta’s pizza will take the place of Leopardo’s pizza. Had it last night, and by golly, it was great…
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The new Zach Pollack spot? He’s putting out pizza on the level of Leopardo? I’ve always found his food on the upper level of good to the lower level of great, but never amazing, so this is a nice surprise.
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Is it similar to cosa buona pizza or different?
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Well, I enjoyed the pizza at Cosetta immensely. Just my $.02…
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Yarp.. turns out the booze orders my friend got went towards r&d for another concept.
Hoping the updated dates are still a sign of life, but seems pretty up in the air
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It will change lot and I’m excited
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Leopardo’s pizza is way better than Cosetta’s
I had Leopardo’s pizza near opening day and 1-2 months later.
Cosetta is different - good
I would choose pizzeria mozza over Cosetta.
Also Leopardo’s soft serve and Mozza’s gelato/sorbet are way better than Cosetta’s ice cream doughnut
Also mozza had some amazing guest chefs
L’industrie - my favorite NYC slice
Razza - my favorite pizza in NY/NJ
Lovely’s Fifty Fifty - would like to try her specialty pizzas during farmers market seasons
My top LA pizzas:
pizzeria sei - marinara with burrata and anchovies on the side
(have not had the limited tomato sauce pizza - omakase only)
leopardo - any pizza
pizzeria mozza - any pizza
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