Hot Pizza Spots in the U.S.: Bflo Pizza Bistro, Buffalo, NY; Pizzeria Sei Los Angeles, CA; Oak Oven Harahan, LA
This month we look at hot pizza places in New York, California and Louisiana. Each month in Destinations, we highlight great pizzerias that have hit our pizza radar. These pizza places may have just opened to rave reviews, hit best pizza lists or have exciting news. If you’re a pizzeria that would like to be featured, reach out to Executive Editor Denise Greer at [email protected].
Bflo Pizza Bistro, Buffalo, New York
Photo courtesy of Bflo Pizza Bistro
Bflo Pizza Bistro was born out of the COVID-19 Pandemic. “My pizza journey started during the pandemic when I bought an Ooni, created an Instagram food page, and persuasion of family and friends to start selling pies out of my apartment,” says owner Chris Flynn. “I started doing popups around town before I was lucky enough to find a brick and mortar location.” The couple longed to bring the French bistros they traveled to into their restaurant. “Our restaurant stands out because our pizza is different from the standard Buffalo style pizza, the dough is focaccia like but also has a chewy crust,” he says. “I call my style of pizza a Detroit/Sicilian hybrid. We have 5 staple pizzas on our menu with a specialty one that changes monthly. We have 3 different salads and my wife makes homemade Italian desserts weekly (cannolis, tiramisu, Italian cookies). We also have a beer and wine list with assorted local beers and our favorite wines. I wanted to make my styles of the standard pepperoni and Margherita pizza stand out differently from the rest. My Margheritas are finished with dollops of a peppery whipped ricotta and my pepperoni are finished with a drizzle of homemade hot chili honey that I make batches of weekly. My white pizza consists of a homemade roasted garlic bechamel sauce, portabella mushrooms and topped with a porcini sea salt. The pepperoni and margherita are definitely the fan favorites, although our monthly specials have really taken off. This past month was a homemade vodka sauce, a local stuffed banana pepper sausage, banana peppers and whipped ricotta to top it off.”
Pizzeria Sei, Los Angeles, California
Pizzeria Sei has been rated among the best pizza in Los Angeles, with high marks nationally and internationally and a Michelin recommendation. Though the spot is small, the pizzeria focuses on its dine-in service. Pickup is available by preordering until it is sold out. The in demand shop works with local farms and farmers markets. Its pizza is Tokyo style neo-Neapolitan. The pizza menu is filled with Neapolitan classics and a few surprises, like the Bismarck with fior di latte, prosciutto cotto, egg, Pecorino, basil, truffle oil and sea salt. Special creations are introduced like a pizza topped with a Kendal farm crème fraiche, gold round potato, chives, fior di latte, shaved garlic, oregano, shallot cream, provolone, Parmigiano Reggiano, Pecorino Romano, extra virgin olive oil and Kaluga caviar.
Oak Oven, Harahan, Louisiana
The neighborhood restaurant blends Sicilian, Italian and New Orleans culture. The wood-fired pizza menu features unique offerings, like the Shrimp and Crab with artichoke, red chili, oregano, garlic and white wine-butter. Lamb Meatball pizza is topped with sweet peppers, basil, tomato, red chili and ricotta. Made in house pastas are a highlight. Handmade Pappardelle features gulf shrimp and artichoke. The Handmade Frattura features grilled mushrooms, spinach, pine nuts, feta, olive, tomato, lemon and herbs. Oak Oven also highlights entrees like Veal, gulf shrimp and filet mignon.
==>> Check out more featured pizzerias in People & Pizzerias.
