One of Highland Park’s longest-gestating restaurant projects is Triple Beam Pizza, a restaurant collaboration between Matt Molina (previously of Mozza, and now of Everson Royce Bar in the Arts District) and Nancy Silverton, with Randy Clement of Silverlake Wine leading the way. Now the project is coming to life with an opening slated for next month.
Molina and Silverton spoke to LA Magazine about the project, which will focus on long, thin Roman-style pies meant to be cut with scissors when ordered. Think of it as an Eastside version of El Segundo’s new Il Romanista — but with 1,000% more Nancy Silverton. This is a walk-up option with views straight in from the street, including long glass windows to show off the pizza on offer. Molina and Silverton are also collaborating on a variety of sandwiches and sides to accompany the Roman slices, which themselves will be portioned out and weighed by the pound for payment.
Interestingly enough, Triple Beam Pizza has actually been in the works for nearly four years. Originally (as in, 2014) there were plans for a different pizza-by-the-slice option along with a restaurant from Matthew Poley of Heirloom LA, and coffee by Intelligentsia. Now Silverton and Molina are in doing their pizzas, and Go Get Em Tiger is handling all things coffee, plus some breakfast food. Expect an opening for the entire northern Figueroa compound sometime in February.
Triple Beam Pizza
5916 N. Figueroa
Los Angeles, CA