Bub and Grandma’s Pizza
Pizza restaurant · Highland Park ·
East coast-inspired sourdough pizza, slices & whole pies to go
East coast-inspired sourdough pizza, slices & whole pies to go
"I appreciated Bub and Grandma’s Pizza bringing naturally fermented sourdough crusts (informed by founder Andy Kandin’s New York/New Jersey roots) to Highland Park, serving reliable classic cheese and pepperoni pies alongside specialties like the potato white pie topped with potato, caramelized onion, taleggio, parmesan fonduta, and an earthy fried rosemary; if you want a whole pie without the wait, I’d skip the line and order online." - Astrid Kayembe
"At the heart of York Boulevard’s busiest stretch, this new-wave slice shop from the folks behind beloved deli and bakery Bub & Grandma’s opened to hours-long lines and backs up the hype with some of the best thin-crust pizza in Los Angeles—order ahead or be prepared to wait. Start with a cheese slice—there’s nowhere to hide—and you’ll get bright tomato sauce tempered by dried herbs and a sourdough tang throughout; wisely, they don’t claim New York style, as the pie is a little puffier with a tart crust that yields rather than shatters. The Crispy Greens specialty pie is compelling, its bite of pickled chiles playing well with red pepper pesto, then finished with a salty layer of prosciutto breadcrumbs. Salads and starters are more interesting than a typical corner pizzeria: the Roman-style fried rice balls (supplí) sell out quickly, while the chopped salad with radicchio, pickled peppers, and beans makes a crunchy consolation prize. For now the dining room isn’t open and sidewalk seating is scant, so expect a line and a wait—but the slices will quiet anyone who still doubts LA is a pizza town." - Ben Mesirow
"Fresh off an expansion, the sourdough specialists launched Bub and Grandma’s Pizza in the former Town Pizza space in Highland Park, drawing inspiration from East Coast pies from Boston, New Haven, New York, and New Jersey (think Zuppardi’s, Sally’s Apizza, Star Tavern, and Frank Pepe’s). A sourdough-based crust blends flours like freshly milled hard red wheat and spelt; slices rotate daily, though classics like cheese, pepperoni, and a vegan red pie are always on hand. Full pies include the Potato White with potato, caramelized onion, Taleggio, mozzarella, Parmesan, and fried rosemary, and the Bolognese with red sauce, beef and pork ragu, mozzarella, and Parmesan. Starters span meatballs with marinara, supplì, chicken wings, garlic knots, and a Caesar with gem lettuce. It’s take-out only for now, with dine-in coming later." - Rebecca Roland
"The former Town in Highland Park is now Bub and Grandma’s Pizza, a sourdough pizzeria from the acclaimed bakery . Inspired by East Coast slice shops, Bub and Grandma’s Pizza serves naturally-fermented 18-inch pies with blistered, bubbly crusts, along with individual slices from the window. Start with one of the classic slices topped with cheese or pepperoni, or go straight for one of the pizza shop’s signatures like the Potato White pie with potato and taleggio, or the Bolognese with beef and pork ragu. The first few days open have seen the shop downright slammed, so head over during off-hours to avoid the line, or place an order in advance. There is minimal seating on-site but this is a pizza that can easily stand up to a trip back home or, even better, to a local park for a picnic." - Eater Staff
"We're big fans of the bread atBub & Grandma’s—along with half of the restaurants in town that use their product—so we're just as excited to taste Bub's take on pizza next. Their new pizzeria in Highland Park serves thin-crust, East Coast-style pies made with their signature sourdough. Pies are available whole or by the slice, and toppings include bolognese ragu, potato with taleggio, and eggplant parm, plus rotating specials. The space is operating as a takeout window for now, but expect a full sit-down dining room in the near future." - Cathy Park
