The Best Dishes Eater Editors Ate This Week: August 4 | Eater LA

"Ask chef Chris Decker if he needs another type of pizza on the menu, and he’ll respond with, “of course,” which might’ve been the genesis of this cracker-thin pizza Romana that isn’t on the menu yet. Worried it might fill us up too early, he noted the pie only has five ounces of dough and is stretched super-thin, giving it an almost lahmajune-like shape. What makes this pizza shine is the ridiculously deep and sweet tomato sauce on top, dusted with feather-like curls of pecorino and a gentle perfume of dried oregano. The crust is crispy underneath but remains a bit pliable, with smidges of blistering on the outer edges. Though this is just my second visit, I am more convinced than ever that it might be the single remarkable pizzeria in Southern California." - Eater Staff