Casa De Pizza

Top: Large Antipasto Salad made in the traditional way.

Bottom: Stuffed Shells- they left something to be desired. As you can see in the photo they were a little dry. But to their credit we called and they willingly comped the next order.

Casa De Pizza

A large peperoni from Casa De Pizza in Granada Hills, Ca

Casa De Pizza "It's a Nice Place to Feeda You Face"

Please don't be fooled by copycats, the original Casa De Pizza is Located at 16161 San Fernando Mission Blvd and it's been at that location since 1961. They must be doing something right...46+ years and still making the best pizza in Los Angeles.



Growning up in Boston I remember going to get a slice before a game (Red Sox of course) and ever since I relocated to the west coast nothing compared to those slices from Regina's or Santarpio's until I found Casa De Pizza. It's the closest thing to an east coast slice (Boston not NY) I have eaten. Casa De Pizza's is not brick oven pizza or coal fired but it's an exceptional traditional pizza. If your in the area I would highly recommend stopping and getting a slice or two.

My recommendations or my usually order:

2 large pepperoni pizza's (OK not so original but why mess with perfection)

1 large Mary Galati Special(thin crust pizza with Roma tomatoes, mozzarella, Pesto sauce and shredded Parmigiano Reggiano.

1 large garlic bread

1 large antipasto salad

All this and I'm good to go...try it out and let me know what you think.

THE SHORT LIST OUR TOP 10

Here are a list of our top 10:

1. Osteria Mozza- Well it's the most well regarded opening in LA history
2. Craft- We have read good and bad reviews but you gotta love a great steak.
3. The Ivy- Star watching is what's it's known for but what about the food?
4. Casa De Pizza- One of my personal favs, it had to be on the list. Go on a weeknight and sit in the Sinatra Room.
5. Pinks- Who doesn't love a great hot dog?
6. Dr. Hogly Wogglys Tyler Texas BBQ- if you haven't' had their brisket you haven't had brisket.
7. Ruth Chris- Let's see if Craft can hold up to a commercialized industry standard?
8. Nick and Stef's- If you can't appreciate that they age their beef in an enclosed glass room great, more for me.
9. Bastide- We will make sure to schedule a good 3-4 hours when we go. You know how the French are...
10. Katsuya- We can't leave great Sushi off the list.

GOOD OLIVE OIL

In many people's minds if something is fat free or reduced fat it's a better product. No so, in the case of Olive Oil or Butter for that matter the less it's processed the better, all natural for me. Olive oil contains the GOOD cholesterol your body needs. Many of the oils (i.e. canola, corn, sunflower) the major markets carry are partially hydrogenated. When a oil is processed the molecular structure of the oil is changed and that makes in impossible for your body to process. This results in your arteries getting clogged and angioplasty here I come. So when ever you can use the real stuff, organic Olive Oil, Real Butter and let your body process the food the way nature intended.

For the highest quality olive oil visit http://www.cooc.com/ the California Olive Oil Council. They have great links to the best producers of olive oil in California. My personal favorite is http://www.sciabica.com/. On average I spend about $100.00 every 2 months or so on olive oil from this company and it's the best, hands down. They have received numerous awards from the LA County Fair, even a best in show. This is a family owned company and the father still works with the company to this day. One afternoon I received a call from Nick himself asking how I liked the product. I was caught a little off guards as the older mans was just making some cold calls to see how people like the products? This is the kind of thoughtful, caring service they provide. Order now before the 2007 Mazanillo Fall Harvest is gone.

UNDERCOVER LA FIRST POST

Wow the world of blogs has taken another turn...here at Undercover LA I will be posting experiences from around Los Angeles. When I read restaurant reviews I have to wonder if they knew who they were serving? My guess is sometimes yes and sometimes no, but deep down I have to wonder "what is the experience like for the rest of us?" I read reviews telling of these horrendous experiences and wounder "is the bar too high?" Would anyone else even think of knocking an establishment because the bus boy didn't fill the water glass quick enough? Yes! I completely agree with painting a clear picture but sometimes I wonder...so here's my blog. It's gonna be kind of a hodge podge of food stuff and day trips from around LA with me writting about my experiences and comparing them to the reviews of the most discerning pallets from accross Los Angeles. Undercover LA is the Blue Colar review of LA's Food scene.