Pitfire Pizza becomes Manhattan Beach mainstay [RESTAURANT REVIEW]
Pitfire Pizza server Mailah Milliton with a Merguez lamb sausage pie and a white pie with ricotta and mozzarella. Photo I find the Pitfire Pizza name strange – there are cuisines that are actually cooked in pits, such as Hawaiian luaus, traditional Brazilian barbecue, and the Early California bull’s head feasts, but the pizzas here are quite obviously cooked above the ground. I have seen the domelike oven, flames flickering merrily along the sides and heating those yummy pies by natural convection. It’s fine with me if they keep making them this way because the process obviously works very well, but the literal-minded among my readership have been warned. Pitfire is one of the very few chain restaurants in downtown Manhattan Beach, and one that has been surprisingly successful at identifying a market and serving it. It’s not that there aren’t other places downtown where you can get a pizza, because there are plenty; it’s that they offer a premium product at a relatively modest price, in an atmosphere that is welcoming to a wide range of demographics. It’s the most family-friendly restaurant to open downtown in years, but one where you can get sophisticated flavors and a quality…
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