5918 N Figueroa St
Los Angeles, CA 90042
323-545-3534
Triple Beam Pizza is part of the Nancy Silverton restaurant empire. Silverton started Mozza. It's on the ever changing Figueroa in Highland Park. Triple Beam is a east of Folliero Pizza & Italian Food and south of Maximiliano and Town Pizza, the other contenders for good pizza in Highland Park.
Triple Beam is part of a wine store and a yet to be opened restaurant. It's very casual, all take out. The more interesting thing is that pizza is sold by the ounce! A typical slice of New York pizza is about 4 oz. You also have the option of getting your pizza Roman style-just straight from the counter or American-the pizza is heated up.
This was a great pizza, even without any type of cheese. The mushrooms are piled high and gives a good earthy flavor. They use good quality mushrooms. The crush was great, good texture, not soggy or too crispy. The sauce was flavorful, but not overpowering.
The vegan pizza was worth the $7 price, I'm guessing it's right around the 6 oz with all the mushrooms on top.
Wild Nettles-fontina cheese, wild nettles. $1.30 per oz. The crust for this was a bit burnt, but I like the cheese and flavor. The nettles had a nice flavor and texture. Maybe a bit like kale, but hard to really describe.
Service was good. I got there after they closed, but the door was still open. The manager gave me the slice of wild nettles on the house. When I asked if there was any meat on the nettles, he asked if I was vegan or vegetarian, and said he had a vegan slice in the oven. He sold me the vegan slice.
I would go back to try some other pizzas. Triple Beam Pizza is a good addition to the pizza scene in Los Angeles!
