Grá

"There's a welcoming vibe at this hip spot where the focus is on natural fermentation with sourdough pizza, seasonal pickled vegetables, and fermented drinks such as tepache. Grá has indoor and covered patio seating, but all eyes will be on the cooks preparing pizzas in their wood-fired oven. It's all about the thin and crispy sourdough crust with high quality toppings. Classics like pepperoni will always rule, but hard hitters like stracciatella and prosciutto with basil and a drizzle of coffee-infused honey are worth noting. While pizza is certainly the scene stealer, don't ignore their salads or appetizers, including grilled maitake with pickled green peppercorn and agretti in a flavor-packed broth. For dessert, go for the soy-sauce caramel sundae or chocolate tart." - Michelin Inspector

The Best Restaurants in Echo Park | Eater LA

"On the border of Echo Park and Westlake is Grá, which means love in Gaelic. It’s a cozy spot offering sourdough pizza and natural wines. Enjoy pies topped with pistachio pesto, kimchi, or bacon and spicy pineapple, as well as shared plates like a pickled cucumber salad, in Grá’s rustic dining room. Gra is only open Wednesday through Sunday for dinner, so plan ahead if looking to grab a pizza." - Rebecca Roland

Michelin Announces Another 6 Los Angeles Restaurants Up for 2024 Awards - Eater LA

"Grá, a specialist in sourdough pizza, is one of the new entrants to Michelin's 'recommended' list, highlighting its unique offering." - Mona Holmes

A Local Pop-Punk Musician Is Playing a Live Show Inside the Hollywood Denny’s - Eater LA

"Over in Echo Park, sourdough pizza specialist Grà recently announced extended hours. Enjoy the spot’s naturally fermented pies into late-night hours, as the kitchen now stays open until 11 p.m. on Fridays and Saturdays. The bar is open until midnight on those nights for imbibers to take in the selection of natural wines." - Karen Palmer

Does Los Angeles Have the Best Pizza in the Country? - Eater LA

"The video includes interviews with Michael McSharry of Grá and points to the availability of incredible produce, attention to detail in the pie-making process, and the city’s general culinary open-mindedness as some of the reasons for LA’s current pizza prowess." - Karen Palmer