Three decades of pizza on Pacific Coast Highway, Brooklyn Brick Oven Pizza
Brooklyn Brick Oven consistently delivers New York flavor. Want to argue? Fuhgettaboutit by Richard Foss I had to try some pizza on my first visit to New York, and did so with low expectations. Expat Manhattanites like to brag about how good it is, but there seems to be an element of ritual about it. They also say the art scene, music, food, and everything but the weather is better in New York, and they occasionally waver on that last category. My brother and I stopped into a trattoria on Mulberry Street that sold by the slice, expecting to find pretty much the same thing I found in LA. It was the best pizza we’d ever had, a thin crust that was miraculously crisp on the bottom but could fold for easy eating, and the perfect balance of toppings and sauce. My California pride took a hit. That was in the early late ‘80s, and good New York style pizza was a rarity in the South Bay. We didn’t know it then, but a place was soon to open that would serve New York pizza very much like the item we’d had on that visit to Little Italy. It was in an office park on PCH that lacked the quaint style of that hundred-year-old cafe, but the flavor of the pies at Brooklyn Brickoven was pretty much…
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