"First up is the Venice Way Pizza, a newcomer that lands at the ground floor of the longstanding Hotel Erwin early next month. Ownership there partnered up with none other than Noel Brohner, who has spent years working around LA and beyond as a pizza consultant for some of the biggest restaurant names including Bestia. Brohner specializes in high-hydration doughs, and for Venice Way Pizza he’s turning those into five-inch square “slabs” of pan pizza, similar in crispy exterior to a Detroit style, but with even more air and lift inside." - Farley Elliott
