Pizzeria Sei

38 Best Restaurants in Los Angeles for Street Tacos, California Cuisine, and Flawless Omakase | Condé Nast Traveler

"It's deceptively simple: Just a counter, some stools, and probably the most beautiful pizza oven you've ever seen. The whole operation is right there in front of you, which immediately tells you they're not hiding anything. Owner William Joo, who trained at Providence and Ronan before opening his own place, delivers Neapolitan-style pizza executed with Japanese precision. The crust achieves that perfect balance of char and chew, and the toppings are minimal but impeccable. Don’t skip the antipasti, particularly the burrata or prosciutto. Keep it Italian—natural wines that won't compete with the delicate flavors they're building. The beer selection is small but thoughtful, all choices that make sense with wood-fired pizza. You're coming for pizza that respects the craft. No Instagram gimmicks, no fusion nonsense, just the best version of something that sounds simple but isn't." - Celeste Moure