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ENTERTAINMENT
By Elle Harrow and Terry Markowitz | October 12, 2011
Since the day it opened in Los Angeles, Pizzeria Mozza has been a hot ticket with long lines out the door. When word got out that another location was opening in Newport Beach, foodies jumped for joy. The brilliant collaboration between two famous chefs, Mario Batali and Nancy Silverton, has resulted in fare that changes the definition of a pizzeria. It also happens to be served in a very attractive environment for dining. The high-ceilinged room features a vast brick, wood-burning oven at one end with an eat-in bar. Across the room, another bar faces a dramatic wall of wine bottles.
NEWS
May 19, 2005
John Volo It was the astonishing Kahlua pork samples being dished out at the Taste of Huntington Beach that led me to Surf City Island Grill & Pizzeria. What made it astonishing? Was it the extremely tender shredded pork? No. Was it the sticky white rice? No. Both were great. It was the addition of some delicately toasted shredded coconut and a sweet chile sauce that elevated it to astonishing. A craving for more Kahlua pork sent us trekking across town for dinner.
NEWS
July 19, 2001
Mary Furr Huntington Beach is a cluster of many neighborhoods within the boundaries of a city -- each different and each exciting in its own way. One -- the Seagate Plaza at Bolsa Chica and Edinger -- has Giovanni's. It's a family owned restaurant with some great pastas and sauces from the kitchen of owners Naomi George and her late husband Floyd. They grew up together just seven houses apart in Iowa City, Iowa, eating from recipes they now serve at Giovanni's.
NEWS
April 19, 2001
It's no secret what Fountain Valley residents like for lunch and dinner or where they're going to get it. It's wood-fired pizza from ovens of the newly opened Sammy's at Brookhurst Street and Ellis Avenue in the Fountain Valley Ralphs Center. It's a classy high-energy restaurant with floor to ceiling glazed sienna-colored, tile walls hung with shining brass plates and ceramic potted real flowers. Window-side booths and tables fill the large room with an eight-stool counter facing the 500-degree ovens.
NEWS
December 9, 2004
John Volo On a recent Sunday, our family headed to the Lazy Dog Cafe for an early lunch. We've been big fans of the Lazy Dog since it opened, based on its ability to combine great adult fare with kid-pleasing cuisine. We settled into a booth and the kids began drawing with the crayons and paper provided. The Lazy Dog has a wide-open floor plan accentuated by high ceilings and colorful lighting. The chefs peer out at diners from behind the exhibition kitchen.
NEWS
November 11, 1999
Mary Furr WHERE: 5205 Warner Ave., Huntington Beach (Meadowlark -- Ralph's Plaza) HOURS: Open Monday to Saturday 11 a.m. to 9 p.m., Sunday noon to 9 p.m. PRICES: Salads: $2.95-$6.95 Sandwiches: $6.25 to $12.50 Pizzas: Mini $5.50, Sicilian $13.50 Pastas: $6.95 to $8.95 Casseroles: $7.95 Calzones $6.95 to $10.95 DRINKS: Beer, wine, iced tea, sodas ATMOSPHERE: Stylish black and white corner storefront opened two months ago by former New Yorker Lou Scotto.
ENTERTAINMENT
By Elle Harrow and Terry Markowitz | December 12, 2012
These days, when we are jonesing for pizza, we are confronted with a vast array of choices even before we think about toppings. Are you in the mood for thin crust, thick crust, stuffed crust, cracker crust, deep dish or even flat bread? The oldest and simplest style of pizza is Neapolitan. The dough is made with nothing but flour, water, salt and yeast, and the simplest version is the Margherita, created in 1889 and named after Margherita, the then-queen of Italy. It consists of red tomato, green basil and white mozzarella, all meant to mimic the colors of the Italian flag.
NEWS
November 1, 2001
Bryce Alderton HE IS A primer of pasta sauce and pizza dough BACK TO HIS ROOTS Brian McLoughlin cooks, cleans -- does anything to help out his mom at the family restaurant. He's been doing it off and on for close to 10 years. His first job when he was 16 was stirring spaghetti sauce and folding dough for calzones and pizza at Lino's Pizzeria on Beach Boulevard in Huntington Beach. Since then he's graduated from UC Santa Barbara with a sociology degree and moved back to Huntington Beach.
NEWS
November 6, 2003
Mary Furr Fifty years ago every neighborhood had one. They were named for their owners -- ours was called Bella's -- or their location like the one across from Marina High School -- the Corner Deli. It's updated, of course, but the friendly ambience and choice of sandwiches, pizza, variety of candy, chips and drinks offers the same convenience and quick recognition as in the old time deli's. The Corner Deli in the Marina Village/Vons Center is a casual, happy double-store front.
ARTICLES BY DATE
ENTERTAINMENT
By Elle Harrow and Terry Markowitz | December 12, 2012
These days, when we are jonesing for pizza, we are confronted with a vast array of choices even before we think about toppings. Are you in the mood for thin crust, thick crust, stuffed crust, cracker crust, deep dish or even flat bread? The oldest and simplest style of pizza is Neapolitan. The dough is made with nothing but flour, water, salt and yeast, and the simplest version is the Margherita, created in 1889 and named after Margherita, the then-queen of Italy. It consists of red tomato, green basil and white mozzarella, all meant to mimic the colors of the Italian flag.
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ENTERTAINMENT
By Elle Harrow and Terry Markowitz | October 12, 2011
Since the day it opened in Los Angeles, Pizzeria Mozza has been a hot ticket with long lines out the door. When word got out that another location was opening in Newport Beach, foodies jumped for joy. The brilliant collaboration between two famous chefs, Mario Batali and Nancy Silverton, has resulted in fare that changes the definition of a pizzeria. It also happens to be served in a very attractive environment for dining. The high-ceilinged room features a vast brick, wood-burning oven at one end with an eat-in bar. Across the room, another bar faces a dramatic wall of wine bottles.
NEWS
By John Reger | January 11, 2010
When I was young, I remembered what a big deal California Pizza Kitchen was when it opened in 1985. The pizza with its exotic ingredients seemed so revolutionary at the time. An old girlfriend and I were in college in the late 1980s, and that used to be our special place. We would order the roasted garlic chicken with extra garlic. It was a nice change from the pepperoni or sausage we got at the local Italian place. The salads seemed equally unique. The barbecue chicken chopped salad with black beans and tortilla strips certainly had ingredients we hadn’t seen in a salad.
BUSINESS
February 11, 2009
Huntington Beach-based Whata Lotta Pizza will give away 100 pizzas to the public Tuesday to help commemorate the city’s incorporation. The free large, 14-inch pizzas will be given away to the first 100 people who order their choice of either cheese or pepperoni between 11 a.m. and 2 p.m. at Whata Lotta’s main store only, at 7011 Warner Ave. “This is a totally unrehearsed, non-advertised event, because we don’t know...
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