Priced-by-the-piece pies

Priced-by-the-piece pies

Let the pizza party begin.

James Beard Award-wining chef Nancy Silverton knows a thing or two about pizza. She’s been churning out wood-burning ’zas at Pizzeria Mozza in LA since 2007, and there was an entire episode of Netflix’s Chef’s Table highlighting her pie prowess.

Well, the celebrated chef is at is again. This time with Triple Beam Pizza, a new Roman-inspired pizza joint set in the up-and-coming neighborhood of northeast Los Angeles.

Silverton teamed up with fellow James Beard Award-winner Matt Molina (a Mozza alum) for the pizza project. At Triple Beam, a variety of thin, crispy, oblong-shaped pizzas are cut into strips with special pizza shears and served at room temperature, just like the Romans do.

You’ll pay by the ounce, so you can customize the size your slice based on how hungry you are. And you can expect a few unconventional toppings, including wild nettles and edible flowers, along with all the traditional add-ons.

Triple Beam Pizza officially opened its doors last week in Highland Park. And we want in on this pizza party.

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