Triple Beam Pizza
Pizza restaurant · Highland Park ·
Rectangular Roman-style pizza by the ounce, plus beer & wine
Rectangular Roman-style pizza by the ounce, plus beer & wine
"This tiny order-at-the-counter shop on Figueroa in Highland Park serves our favorite pizza in the city. It’s Roman-style, which means the pizza is thick and cut into square pieces that are priced by the ounce. The menu changes frequently, but if the asparagus or sausage is available, get it. Then, go enjoy it all on their back patio. Order: Any slice of pizza, around $1 per ounce." - brant cox
"If you want a picnic in Highland Park, you could either pick up some pre-made salads and go sit in a park by the 110 or you could go to Triple Beam on Figueroa. They have some of the best pizza-by-the-slice in LA and an extremely pleasant patio/parking lot in the back. And like all the best picnics, wine here comes served in plastic cups. We promise it tastes best that way." - amy clark, brett keating
"Scheduled to be on-site serving slices on Tuesday, January 30 as part of the reopening events in Altadena." - Rebecca Roland
"You’re really more of a mushroom person than a margherita person, but the mushroom pizza is at the other end of the table and Carol’s new boyfriend has already had three slices. Triple Beam solves these group eating problems. You pay by the ounce for exactly the amount of each pizza you want, so you don’t have to deal with check-splitting or mushroom pizza-hoarders. You can still all get a bottle of wine to share on the patio and drink out of plastic cups while you wonder why all group dinners can’t be this easy." - jess basser sanders, brant cox, brett keating
"The top-ranked pizza spot on our site is also the best one in town for a quick meal. Because unlike the other best pizza places in town, you can get slices here, and don’t have to spend $28 on a whole pie in order to get your fix. The toppings rotate pretty regularly, but our go-tos are the sausage and kale, the asparagus, and the potato. You can be in-and-out in 10 minutes, but we’re usually here much longer... because we keep going back for more." - brant cox, brett keating
