It still feels like summer in L.A. Yesterday it was 88° where I stay and with temperatures like this, it can only mean one thing, I can still eat all the heirloom tomatoes my heart desires. My hopes aren’t too high for this lasting warmth but I am taking advantage of all my favorite produce while I can. With that in mind, it is time we all start saying goodbye to our favorite summer dishes, one of mine being the Heirloom Tomato Pizza at Pitfire Pizza Downtown L.A., made with local tomato crudo, ricotta, sweet basil and cabernet vin. Find me a person who doesn’t like pizza and I’ll show you someone who is criminally insane. But not all pizzas are created equal, we must forget. At Pitfire the pizza is thin, deliciously charred on the outer crust and cooked in a slightly-cooler-than-most 620 degree oven, giving the pizza more time to sit, thus allowing a caramelization process of the natural sugars in the crust. Nothing makes me happier than fresh tomatoes (aside from a ripe avocado) and this pie was simply splendid, combining hot crust and cheese with a cool bite of tomato.
We had begun our meal with the Farmers Market plate, which is developed based on the season’s bounty. Our summer spread came packed with heirloom tomatoes, grilled corn, fresh mozzarella, fennel salsa verde, shaved red onion, roasted eggplant, cucumber yogurt, and asparagus with romesco. This plate alone could be the perfect lunch plate for omnivores and vegetarians alike. This looked and tasted like the epitome of freshness. Follow that, I nosed on a Mixed Greens salad, prepared with shaved radish, fennel, torn croutons, cherry tomato, and yogurt mustard vin. As a Mexican I grew up with radishes a plenty and I love seeing how restaurants utilize the edible root. When your salad is this colorful, you can only expect it to be delish.
One of my favorite things about tastings is that I will always order something I typically wouldn’t, in this case it was pasta. Don’t confuse my words, I think pasta is a gift to planet Earth, but I prefer the homemade variety and when I am out, it’s rarely on my agenda, unless we’re talking noodles in the SGV. I went with a choice from the seasonal menu and chose the Spinach Linguini with grilled corn, creme fraiche, thyme, black pepper and Parmesan cheese. The dish albeit rich left me feeling light and curious as to why I hadn’t thrown corn in the mix before. With each bite of my twirled noodles, I thought to myself that I was really slacking on my pasta game. Lesson learned. I cannot wait to see what Pitfire Pizza rolls out for Fall!
Pitfire Pizza, 108 W 2nd St, Los Angeles, CA 90012