You can’t miss Town Pizza. The bright red building holds court on one the most trafficked corners of Highland Park’s bustling York Boulevard, and in the evenings, there’s usually a crowd wielding big, New-York-style slices at outdoor tables. Open since June, the casual restaurant’s inventive flavor combinations, crunchy golden crust, and high-quality ingredients have already made it a fast favorite in the neighborhood.
The pie that’s garnered the biggest buzz so far is the Mole Pizza, topped with a mellow mole sauce, roast pork, chili-lime corn, pickled red onions, and cilantro. A testament to Town’s locavore ethos, the pork comes from Lindy & Grundy—where they also source the meat for their house-made fennel sausage—while the mole is made with a hint of Stumptown coffee. “We just really love mole and wanted to make a great mole pizza,” says co-owner and menu architect Joram Young.
All produce used at Town is local and organic, including heirloom cherry tomatoes from Country Fresh Herbs in nearby Somis, which creates a tangy base for everything from classic pepperoni to a cheese-less vegan pizza (gluten-free and Daiya cheese options are also available). On Wednesdays, the featured slice showcases veggies from the previous day’s Highland Park Farmers’ Market—multi-colored sweet peppers, most recently.
Currently, only slices are available, but expect a complete menu of full and signature pizzas to debut this week. Young and his partners Sean Kelley and Scott Lunceford are also looking forward to expanding the restaurant into an adjacent dining room that will open in the fall.
Town Pizza, 5101 York Boulevard, Los Angeles. 323-344-8696