Stella Barra Pizzeria

Legend has it that chef Jeff Mahin tried some 30 variations of pizza dough before settling on the chewy and crusty version (made from local red and white wheat) that’s used at this pizzeria-cum-social house. Then come the seasonal ingredients from farmers’ markets such as purple kale, Bloomsdale spinach, Blue Lake beans and fingerling potatoes. Start with the olive-oil-drizzled burrata and grilled grapes before moving on to popular pies such as the “Shaved Mushroom” with gruyère and flecks of parsley, rosemary and thyme and the “Housemade Italian Sausage.” There is an additional location in Hollywood (6372 Sunset Blvd.; 323-301-4001).