Casa Bianca Pizza

Today is the 1 year anniversary of Tasting LA. As a treat to all my loyal readers, this review will include something you've all been asking for.

A couple of nights ago we decided to go on a whim with a couple of friends to a little pizza place in Eagle Rock called Casa Bianca. The restaurant stands on an unassuming corner with flourescent lighted signs advertising pizza and pasta. On first glance, I was thrilled that they referred to the classic Italian dish as pizza pie, a phrase I've only heard used by my parents and relatives--something likely from the 5o's when Casa Bianca opened.

The classic 50's style continues from the outside to the inside. Twenty or so tables sit in the first room and our friends, who are regulars, told us there is another room in the back that holds another 10-15 tables. The decor probably hasn't changed much in the last 53 years, with bright Christmas lights on the walls and red and white checked tablecloths. The upholstry could use an update--the benches were a lot harder than they appeared--but I didn't go for the seating--I was there for the food.

I expected to wait to be seated because of the reputation the place has, but we were seated within the first five minutes we were there even though they said 15 at least. We sat in a large booth in the back. We were still waiting for some of our party so we ordered some garlic bread and drinks to start. The garlic bread was perfect-crispy on the outside with the soft freshness inside covered in flavorful garlic.

For the main course, we decided to share an extra large pizza with meatballs and tomatoes. The other group ordered the Capalleni con pomodora and basil and a sausage and pepperoni pizza. We chose the meatballs because we saw another pizza that looked delicious with the meatballs. While we waited for our food the free bread came, we were surprised that free bread came with dinner and had we known we probably would have skipped the garlic bread. The bread was fresh and warm and the butter melted onto it.

When our pizzas came, we were disapointed to find out the delicious pizza we had seen before had been covered in sausage. The meatballs were not so much balls as seasoned ground meat in little piles across the pizza. The flavor wasn't lost, but the texture expected from a ball of meat was completely lost on this pizza. It was almost like we had ordered cheese and tomato only. The crust was crunchy with a hint of softness under the cheese. The pasta and other pizza looked like much better choices than ours and smelled delicious. The basil was very generous on top of the pasta.

We finished the entire extra large pizza with two normal eaters and one big eater. For the average group of four it would probably be plenty. The pizza, although circular comes out cut into unusual slices, so if you are expecting to fold a triangle, you will instead be confronted with odds and ends-squares, trapazoids, what have you.

I would definitely go there again. I felt like I was taking a step into an Italian mother's kitchen for a nice family meal. The dining area was a little loud, but the light was comfortable and the service was pretty good too. I think next time I'll stear clear of the meatballs and stick with the standard sausage (I should have known in advance that the sausage was special by its prominate place on the menu). I might even get some of that pasta dish too. I've never thought before of ordering both pizza and pasta--but I think I will now. The only downfall is that this restaurant is cash only--so be prepared. They have an atm, but it will cost you.









Casa Bianca Pizza
1650 Colorado Blvd.
Los Angeles, CA 90041
Map

Spitz

While I was studying abroad during college, I fell in love with the street-stand food Doner Kebabs. These tasty treats are similar to gyros except on bread and with more vegetables and a tiny bit spicier.Doner Kebabs are of Turkish decent but are a popular late-night or fast food for many Europeans, much like hot dogs or pretzels in NYC.

Some Occidental college students shared my love for Doner Kebabs on their study abroad visits and decide to open a restaurant devoted to sharing this treat with their fellow Angelinos.

Spitz is located just a hop, skip and a jump from Oxy and a perfect stop for starving students. But, if you aren't a student, you'll still fit in with the crowd. And crowd there is! I went around 2:30 on a Friday afternoon and was among 4-5 groups sprinkled across the patio.


The menu is small, but varied including salads and kebabs with a couple of sides and vegetarian options as well as gelato. I checked the menu online before going in and knew I wanted the classic to recreate that same street food I fell in love with.


The restaurant is small and hidden behind the Sizzler so keep your eyes peeled. It can be more described as a take out shack than a restaurant. There are 10-12 tables on the patio and none inside. If you are eating there, get the meal that comes with a side and a drink.


The classic is doner meat, lettuce, tomato, cucumber, Tzazhiki sauce and chili sauce stuffed into a grilled focaccia bread. Getting the bread right is probably the hardest part. The focaccia works well but it isn't as soft as the kind they had in Europe. I also sometimes got my Doner in Germany on some kind of pita-like flatbread that was thicker than a pita. They have another wrap bread option, but if you want a real classic use the bread.


The taste brought back a rush of memories from my travels. They nailed the filling on the head and the flavor was spectacular. Mine came with some pita chips. These aren't your average pita chip either. They are regular pitas, cut into strips and lightly fried so that they are mostly soft with a little crunch on the edges. They are seasoned with something that makes them extra delicious and come with hummus for dipping.

I suppose a doner isn't that different from a gyro, but it is still worth a try if you are in the area or you want to remember your travels in Europe.






Spitz
2505 Colorado Blvd.
Los Angeles, CA 90041
Map