OG Chef Fred Eric’s passion project to develop a uniquely LA STYLE PIZZA drove him to countless hours of experimentation. The results are a unique dough: sprouted flour (less gluten, easier to digest), cured for 72 hours, and Kombu water to enhance flavor and promote bubbling.

is an ode to the multicultural threads of the Los Angeles food scene that Pulitzer prize-winning food critic Jonathan Gold so eloquently championed and brought to the public’s attention.

Go ahead, find your perfect bite!