|Lucifer's jalapeno-laden Ringburner|
Rule #1: Chicken does not belong on pizza. I rue the day California Pizza Kitchen foisted the bbq chicken pizza on an unsuspecting public. I don't care if it's bbq chicken, Thai chicken satay or buffalo chicken wing pizza, it should have stayed off the pie and let better ingredients have their day.
|Half-Greek, half Margarita|
Rule #3: Silly names are...well, kinda silly. I really can't get away with tweeting "Hey, that Ringburner pizza really lives up to its name!" Maybe the Glutster could, but for me it's just embarrassing. Ordering a Bayou Beast or a Cleopatra Jones at Two Boots is nearly as bad. The thing is, the Ringburner is actually pretty great, if badly named. See rule #4.
Rule #4: A pizza with no heat is good, but super spicy pizzas might be even better. The aforementioned Bayou Beast at Two Boots combines jalapenos, crawfish and andouille to a particularly good effect. The Ringburner, with pepperoni, jalapenos and hot chili sauce is equally fine. The spice level isn't for chile wimps, but it doesn't even approach most of the dishes at Jitlada. Lucifer's pizza comes in four different spice levels, because New Zealand-born owner Adam Borich simply loves spicy food. It's a little gimmicky-- "There's scary stuff in here!" said the adorable mini-Deep End Dining, of the gargoyles and devil portraits. But hey, you gotta stand out in the crowd of dozens of local pizzerias, right?
|Lucifer's pumpkin proscuitto pie|
1958 Hillhurst Ave.