Step inside the new Triple Beam Pizza in Highland Park for a look at what the future of casual dining holds along Figueroa Boulevard. Offering long Roman-style pies that are ordered by length and paid for by weight, the shop aims to satisfy its young neighbors, late-night eaters, families, and everyone in between.
Triple Beam Pizza is a joint effort among several different parties with a mutual background. Tops among them is Nancy Silverton of Mozza fame, along with longtime collaborator Matt Molina, who is now at Everson Royce Bar in the Arts District. There’s also Randy Clement of Silverlake Wine (and Everson Royce Bar), who helped bring the whole project together and will be selling bottles from a tasting room and storefront at the back of the property. David Rosoff (Moruno) is on to oversee wine for the restaurant side.
Triple Beam aims to be a kind of fast-casual spot, a place for folks to line up to order from a tight rotation of long, thin, room-temperature pies. There will be $8 wines by the glass on offer, and a railing out in the common area for leaning, chatting, eating, and drinking. A patio by the back parking lot adds some sit-down appeal for families.
The rest of the property is still in the works, with Clement’s Highland Park Wine coming next month. Then there’s a still-unnamed modern California restaurant with bow-truss ceilings and a marble bar to be helmed by Molina alone, while Go Get Em Tiger takes up some frontage selling coffee and food. Those will all come along soon, either in late spring or early summer.
For now, it’s all about Triple Beam Pizza. Friends and family nights have been blowing up social media, but an official opening isn’t scheduled until sometime next week. After that, expect evening hours to start followed by lunch and, eventually, late night.
Triple Beam Pizza
5916 N. Figueroa
Los Angeles, CA