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August 4, 2011 | By C. Thi Nguyen, Special to the Los Angeles Times
The sign in Café Glacé's all-glass storefront says "Persian pizza. " Now, if you were a canny Los Angeles food explorer, you'd probably suspect that this was an awkward translation of some traditional Persian dish. Maybe, you'd think, you will discover some exciting-flavored flatbread or a topped pita — some ancient Persian treasure hiding behind the Western name. But you'd be wrong, because this is an honest-to-God, full-blooded, American-style pizza, with bell peppers and melted cheese and everything.
June 18, 2006
AARON DALTON's Brooklyn article ["A City, a Bridge and a World Away," June 4] almost made me a little nostalgic -- not easy to accomplish with a devout New York hater. But I lived in Bensonhurst and Sheepshead Bay in my 20s and always loved walking around Brooklyn Heights. I miss the pizza of Bay Ridge, though. Can Dalton send me a slice? LAURIE BUDGAR Boulder, Colo.
October 20, 2011 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
Monday nights at Vincenti, the Brentwood Italian's chef (and now partner) Nicola Mastronardi turns out some terrific pizzas in addition to the regular menu. I remember some of his pies with great fondness. But Mastronardi has branched out to open the smart Pizzeria il Fico on Robertson Boulevard. That's good news for fans who now don't have to wait for Mondays but can slip in at any lunch or dinner for "La Diavola," spiked with spicy housemade pork sausage, or a pizza topped with grilled chopped vegetables.
April 17, 2013 | By Amy Hubbard
The Reddit community Random Acts of Pizza is behind an effort to send hot pies as a way to reach out to those in Boston affected by Monday's bombings at the Boston Marathon. And the effort reportedly resulted in a flood of pizzas to Boston. Messages on the board went something like this: "Would love to provide pizza to any displaced Boston runners, family members or Boston Police/Fire Departments. "  Another offer was sent out to "someone hosting or displaced in Boston. From Kansas City, with love.
May 10, 1999 | JANE E. ALLEN
So you think pizza makers have it easy, tossing dough high in the air, ladling on sauce and sprinkling mozzarella, then pulling a molten pie from the oven? Think again, amici. Years of shoving tomato and cheese pies in and out of 500-degree industrial ovens takes a toll on the dough boys' nasal passages. Dr.
January 25, 2001
About 130 million Americans are expected to watch the New York Giants battle the Baltimore Ravens in Super Bowl XXXV on Sunday in Tampa, Fla. This means that sometime between 4 and 6 p.m., millions of Americans are going to be looking for something to eat during halftime. Many will order pizza. So we conducted an informal, highly unscientific survey of pies around Orange County and prepared this pizza report card. The three judges were picked for their intimate knowledge of the subject.
May 1, 1989 | SHEILA BENSON, Times Film Critic
When bad things happen to good people, the result is "Loverboy," which opened citywide Friday with no press previews. In it, Patrick Dempsey plays a disingenuous college boy who, instead of working for $4.80 an hour delivering pizzas on his summer vacation, makes $200 an afternoon delivering warmth, understanding, tenderness and wildly unsafe sex to every unhappily married woman in greater Los Angeles. The password? Extra anchovies on the pizza. A good many talents crashed and burned on this project, most notably Joan Micklin Silver, the credited director.
October 25, 1999 | Associated Press
Two of the biggest names in pizza are preparing to fight in federal court this week over claims about who makes the better pizza. Dallas-based Pizza Hut is suing over upstart Papa John's International Inc.'s slogan--"Better Ingredients, Better Pizza"--saying the motto is deceptive and implies that Pizza Hut uses second-rate ingredients. Louisville, Ky.-based Papa John's subsequently countersued. After jury selection Monday, testimony is scheduled to begin Tuesday in Dallas in the first lawsuit.
February 23, 1993 | Associated Press
For those who think that pizza tastes better the next day, a company has come out with a freeze-dried version that lasts for seven years. The pizza can be eaten immediately or will last for seven years on the shelf without any spoilage or loss of nutritional value or flavor, Action Snacks said. "You can be . . . in the desert and have pizza," a company official said.
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