Full Of Life Flatbread

"Full of Life Flatbread continues to shine as a Central Coast institution known for its inventive flatbread pizzas made hot and fast thanks to its wood-fired dome ovens. Their home base location is still the anchor to the brand and comes complete with an awesome bar in the front. Try traditional flavors like margherita, or one layered with Central Coast fennel sausage, blue agave, smoke-dried tomatoes, mushroom, and mozzarella." - Eater Staff, Mona Holmes

"Full of Life Flatbread has been holding it down on Bell Street in Los Alamos since 2003, when Clark Staub opened the quirky pizzeria. Whether your pizza is topped with pepperoni, mushrooms, or caramelized onions, every ingredient is well-considered and sourced. Order the hush-hush Beast for dessert. The ranchy-feeling indoor-outdoor vibe makes for a great ambience wherever they decide to seat you." - Cathy Chaplin, Eater Staff

"Full of Life is where we go after checking out from our hotel, but before getting back on the road to reality. This casual flatbread spot has a big side patio with a playground for kids and lawn games for kids-at-heart, but if you’re itching to get home, do what we do and order takeout. Sunday traffic on the 101 can be hideous, but a sausage and fennel flatbread sitting in the backseat will make any road construction more palatable. " - brant cox

"Full of Life is where we go after checking out from our hotel, but before getting back on the road to reality. This casual flatbread spot has a big side patio with a playground for kids and lawn games for kids-at-heart, but if you’re itching to get home, do what we do and order takeout. Sunday traffic on the 101 can be hideous, but a sausage and fennel flatbread sitting in the backseat will make any road construction more palatable.  " - Brant Cox

"Full of Life Flatbread in Los Alamos, California is celebrating 20 years with a big party on Thursday, September 21 from 4 p.m. to 8 p.m. The genre-defining Central Coast restaurant not only put the tiny town of Los Alamos on the map, it still makes some of the best, seasonally-driven, wood-fired food anywhere in California." - Farley Elliott