Long Beach’s popular Little Coyote must have decided that two is better than one; the busy group surprise-opened its much-anticipated second location today. The barely one-year-old pizza joint’s newest outlet sits on an aptly named street: Los Coyotes Diagonal, and is only a six-mile drive away from the original space on Fourth Street’s Retro Row. The newcomer should fit in nicely with the largely residential neighborhood, and the expanded footprint gives the group the ability to expand the menu in the near future.
In June 2020, Jack Leahy and Jonathan Strader of Hatchet Hall fame opened the original Little Coyote on Fourth Street near Cherry. Though the partners built a following at that small first space, the location remains limiting for things like in-person dining and even interacting with customers. There also wasn’t much room to prep or expand menu, hours, and availability, specifically because of the pizza dough’s three-day fermentation process.
So Leahy and Strader jumped on the idea of a second outpost and secured a lease at the short-lived Lou & Mike’s. The 2,600-square-foot space was exactly what they needed: it offers square footage that can accommodate a commissary kitchen, increased takeout and delivery, menu items beyond pizza, and there’s even room for customers who can fit on multiple outdoor dining areas, plus one partially covered patio.
Little Coyote’s Los Coyotes location resides in a 1970s-style, wood-thatched-roof-having shopping center with ample parking. Leahy and Strader converted that space to make sure all seats remain outdoors. Plus, that patio-only strategy serves a purpose, says Strader. “We’re not going to do in it any indoor dining at all. We’re going to keep it modified for what the times are.”
For now, the partners are focusing on whole pies, sub sandwiches, and salads. Traditional slices will not be available until this location opens for lunch, though grandma slices — thin, square-shaped, baked-in-a-pan slices — are also an option. Strader dropped a few hints on the forthcoming expanded menu, saying that the team is looking into “things that go in the fryer. We’ve talked about chicken wings, mozzarella sticks, and maybe a chicken parm sandwich.”
Though fast-casual is how Leahy and Strader describe the Los Coyote operation, hosts and servers are available to help keep the service flowing. Hours are Wednesday, Thursday, and Sunday from 4 p.m. to 9 p.m., and 4 p.m. to 10 p.m. on Friday and Saturday.