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The Best Dishes Eater Editors Ate This Week - Eater LA

"I’m gluten intolerant but deeply vulnerable to its taste and textural brilliance, which is why, for a long, misguided stretch, I denied the physical and emotional toll of eating wheat-based anything and did anyway. In the last two or so years, on the heels of a blood test confirming my sensitivity to wheat and grains, I finally embraced my gluten-sensitive status and started to seek out the best gluten-free everything in Los Angeles, including pizzas, pastries, pastas, and breads. But once in a blue moon (there is a blue moon this October, by the way), I brave the potential bloat to eat like I did when I was five and not intolerant to anything. It happened this weekend at Roberta’s pop-up in Venice. I asked the requisite “Do you offer any gluten-free pies?” knowing the answer would be no, and then ordered the Bee Sting, prepared for both the lip-sting of Calabrian chile and the gut-sting of crust made from raw wheat. I ate the entire pie, appreciating its non-gummy, non-boardy texture (sorry gluten-free crusts, I still love you), melting into its sweet-savory medley of soppressata, honey, and chile. Hashtag no regrets, and all that." - Eater Staff