Highland park market pies4/29/2023 ![]() Keep walking the length of the patio and you’ll hit the freshly opened Highland Park Wine, the bottle-shop sibling to Silverlake Wine. Turn to the left and you’ll find a large patio-perfect for dining on Triple Beam slices now, and once Molina’s restaurant opens, it’ll be a shared space come dinnertime. Walk through the front entrance and you’ll see Triple Beam on your left straight ahead is a forthcoming restaurant and bar-fronted by Molina-which should open in late spring or early summer. We just want to make it better and better all the time.”īecause this party only gets better, there’s much more on the way from the team’s new maze of concepts, which all sit under one very large complex’s roof. “We’ve been fortunate enough to live in a never-ending party, and here it feels like one. and Triple Beam’s new neighbor, Highland Park Wine. ![]() “All we want is a never-ending party,” says co-owner Randy Clement, who also owns Silverlake Wine, E.R.B. There’s beer, plus red, white and rosé by the glass, plus the promise of future sandwiches. For the more precise, give the team a heads up on how many ounces you can take down a standard slice anywhere weighs in around four ounces-do with that information what you will. Simply walk up to the counter and hold out your hands in a “this much” display of just how much pizza you think you can eat, and the team will cut your pizzas accordingly. for this fast-casual concept, which offers a brief menu of five-or-so types of pie, currently available in potato, sausage, salami, margherita and nettles-topped varieties. The duo teamed up with the owners of Silverlake Wine and E.R.B. ![]() Serving Roman-style pies that are cut with scissors and paid for by the ounce, Triple Beam Pizza is a powerhouse that’s landed in Highland Park by way of Nancy Silverton-the James Beard Award-winning magnate of the Mozza complex-and former Mozza chef Matt Molina, also a Beard Award winner, who happens to also be the brain behind Everson Royce Bar’s beloved food menu. A typical National Pizza Day is cause for celebration-at very least, you’re entitled to a large pie guiltlessly all to yourself-but this year, it’s an above-and-beyond delicious holiday for Angelenos: Last night, one of the L.A.’s most hotly anticipated new restaurants flung open its doors and fired up its ovens to bring us pizza from some of the best chefs in town. ![]()
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |