“Fortune favors the brave” may as very well have been written about David Wilcox, who previously operated the bold but ill-fated Atwater Village cafe Journeyman. In 2018, as a last-ditch effort and hard work to help save the restaurant, Wilcox converted it into a pizzeria. The gamble paid off. Hail Mary Pizza specializes in funky, char-edged pies with blistery, chewy, conveniently digestible crusts crafted from all-natural levain and total grains.
The Pep Pep, with pork chorizo, peppers and honey, is a advanced and lush constellation of sweet and spicy flavors. The Westside-influenced Giust-oh is brilliantly paved with feta and Mornay sauce and smooth, starchy bites of potato, chard and lemon zest, even though the anchovy-additionally-jalapeño combo of the Frederick is a gleeful smack of tacky, briny warmth. Salads are created from the best farmers sector generate — recently there was a wonderful autumnal mix of ultra-fresh dandelion greens tossed with squash and pomegranate seeds. Desserts, together with the property brownies and the almond-crusted Basque cake with pastry cream on the aspect, are cause sufficient to phone for takeout.
Outdoors the kitchen, Wilcox is a fervent advocate for unbiased places to eat, and has experimented with income-sharing designs in an effort to counter the industrywide shell out disparities among front- and back again-of-property roles. But you never need to know any of this to savor the pizza, which is some of the most distinctive and fulfilling in Los Angeles.