Fiorelli Pizza
Pizza restaurant · Beverly Grove ·
Wood-fired pizzas with produce grown on-site in a garden
Wood-fired pizzas with produce grown on-site in a garden
"From Liz Gutierrez and chef Michael Fiorelli, the former Venice pop-up has settled into a permanent Beverly Grove home, opening November 5 in a space adjacent to Joan’s on Third with pepperoni and mushroom-topped pies, a vegan pie, and a white pizza with fennel sausage, plus a chopped chicory Caesar, tinned fish, and meatballs fried in olive oil and tomato sauce." - Rebecca Roland
"Nestled into a busy stretch of Third Street near Sweetzer, this casual, easygoing pizzeria from Liz Gutierrez and chef Michael Fiorelli turns out pies skillfully shaped by a former fine-dining chef, plus pizza, pasta, Caesar salads, and beautifully made sandwiches on Bub & Grandma’s bread. Opened in early November and already feeling like a neighborhood staple, it shines with the Fiorelli classic pie—tomato, Parmesan, and mozzarella—set on long-fermented dough that bakes into a blistered crust with a New York–meets–Neapolitan bite." - Eater Staff
"New to Beverly Grove as of November 5, this sky-blue, 750-square-foot pizzeria sits next to Joan’s on Third and turns out a tight menu of appetizers and brick-oven pies that Fiorelli describes as a hybrid of New York and Neapolitan styles. Classics like pepperoni and mushroom share space with a vegan pie and a white pizza with fennel sausage, and the house dipping sauces are a deliberate standout — ranch, spicy ranch, black olive butter, and hot honey. Beyond pizza, there’s tinned fish, locally made burrata, a chopped chicory Caesar, lamb bolognese pasta, meatballs fried in olive oil and tomato sauce, and warm toasted sourdough, plus seasonal specials such as an octopus sandwich inspired by Bari, Italy. Seating is intentionally intimate — seven inside, three at the chef’s counter, and eight on the patio — with retail take-home items like tinned fish, hot oil, truffle potato chips, and chili peppers. The aim is straightforward: “We’re going for a neighborhood pizzeria where you know what to expect… It’s the kind of place people can stop by any day of the week, day or night,” and it’s open Wednesday through Sunday from 11 a.m. to 9 p.m." - Mona Holmes
"If you have any questions about what eating at Fiorelli Pizza is like, please refer to its small chalkboard sign along Abbot Kinney: “Wood-Fired Pizza in a Magical Garden.” The garden in question is an urban farm that supplies local restaurants with produce and doubles as an animal sanctuary—keep an eye out for the chicken coop and bunnies hopping around. But the centerpiece is now a giant pizza oven cranking out crisp, bubbly-crusted pies topped with pepperoni cups or vegetables that were plucked from the ground that day. Fiorelli is open Thursday through Sunday, making it the ideal add-on to any beach day plans." - brant cox, sylvio martins, nikko duren
"If you have any questions about what eating at Fiorelli is like, refer to the small chalkboard sign along Abbot Kinney: “Wood-Fired Pizza in a Magical Garden.” The puffy speckled pies at this completely outdoor operation at an urban farm called The Cook’s Garden are a little bit Neapolitan, a little bit New York, and totally delicious. We’re drawn to the one with peppery fennel sausage and crispy kale, but never overlook the daily “garden special” topped with whatever is picked fresh on site. Fiorelli is slated to close (and hopefully relocate) in September 2025 because the garden is being developed, so go soon to experience the magic." - brant cox, sylvio martins, cathy park
