{"id":80772,"date":"2024-01-04T07:00:00","date_gmt":"2024-01-04T15:00:00","guid":{"rendered":"https:\/\/lbpost.com\/hi-lo\/?post_type=newspack_nl_cpt&p=80772"},"modified":"2024-01-04T09:58:55","modified_gmt":"2024-01-04T17:58:55","slug":"bacon-jamming-try-this-new-pizza-joint-in-east-long-beach","status":"publish","type":"newspack_nl_cpt","link":"https:\/\/lbpost.com\/esd\/newsletter\/bacon-jamming-try-this-new-pizza-joint-in-east-long-beach","title":{"rendered":"Bacon Jamming: Try this new pizza joint in East Long Beach"},"content":{"rendered":"\n
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Long Beach Eats<\/h1>\n\n\n\n

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A slice of Pizza Parlor’s Bacon Jamming pizza topped with house made tomato sauce, mozzarella, bacon jam and bacon bits. Photo by Caitlin Antonios. <\/figcaption><\/figure>\n\n\n\n

It\u2019s always a joy to write about a restaurant before it opens, see its unfinished walls and furniture barely moved in. But to return and see that it all came together is a whole other fascinating experience. And the feeling is tenfold when the food is killer. <\/p>\n\n\n\n

This week I made my way over to Pizza Parlor LB<\/strong>, East Long Beach’s newest gourmet pizza spot. I wrote about their plans to open up their doors in early December.<\/p>\n\n\n\n

When I first spoke with chefs and co-owners Joshua Knight and Mike Ortiz, they had a lot to say about their pizza\u2019s naturally leavened sourdough crust<\/strong> which takes roughly five days to make. And let me tell you, their pie definitely lived up to the hype. <\/p>\n\n\n\n

I went for the Bacon Jamming<\/strong> pizza ($23), which comes on that sourdough crust I mentioned, house made tomato sauce, mozzarella (not the shredded kind), crispy bacon bites<\/strong> and dollops of bacon jam. The pizza is definitely reflective of Ortiz\u2019s extensive baking history. He used to work at Little Coyote (a local favorite) and at one point Lodge Bread and Tartine (Santa Monica). Meanwhile, the bacon jam is a creation that comes from Knight’s other cafe, COPA. <\/p>\n\n\n\n

Knight told me the bacon is ordered in slabs, broken down in-house and rending into, essentially, an onion soup. But it’s caramelize<\/strong>d and cooked down so much it has a texture akin to apple sauce. But don\u2019t worry, it does taste like bacon (not apples) \u2014 and it has an incredible depth of flavor. The onions retain their sweetness and the bacon adds a salty and smoked flavor. No one part overpowers the other. It\u2019s good (and addictive), trust me.<\/p>\n\n\n\n

The house made tomato sauce <\/strong>is generously given. And despite the rich toppings, the airy, light crust <\/strong>carries the pizza and sauce away from being all too much. It\u2019s a tough balance, but one well achieved. <\/p>\n\n\n\n

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Pizza Parlor LB’s Bacon Jamming pizza is topped with house made tomato sauce, mozzarella, bacon jam, and bacon bits. Photo by Caitlin Antonios. <\/figcaption><\/figure>\n\n\n\n

A suggestion:<\/strong> Ask for some ranch dressing. I\u2019m not a huge fan of pizza and ranch, but Josh suggested it and boy, that was a good move. Their ranch in particular has a tangy-creamy profile, which made the perfect dip for a rich pizza.<\/p>\n\n\n\n

As I mentioned, this pizza is big<\/em> so the price is both fair and more than a good deal in my opinion. Definitely a good option for two people (I\u2019m bringing a lot home but I\u2019m not mad about it). <\/p>\n\n\n\n

I wasn\u2019t planning to try anything else this time around, but Josh kindly let me try some of their house made tiramisu<\/strong> ($12) and rice crispy bar<\/strong> on the house. (Disclaimer: During visits on my own or with Post staff, we do pay for our food. I paid for my pizza and if, like in this case, an item was given to me free of charge, I will always disclose). <\/p>\n\n\n\n

If you\u2019re not a big sweets fan, this dessert is for you. It\u2019s creamy and packed with cocoa, but not sweet or drowning in coffee. And the rice crispy was wonderful. The vanilla flavor comes through much more than anything you find store bought. <\/p>\n\n\n\n

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Pizza Parlor LB has a house made tiramisu with coffee-dipped ladyfingers, a lightly sweetened mascarpone cream and dusting of cocoa. Photo by Caitlin Antonios.<\/figcaption><\/figure>\n\n\n\n

Check out more of my conversation with the owners here<\/a>. If you give this place a try, you know the drill \u2014 send me an email and let me know what you thought. <\/p>\n\n\n\n

Pizza Parlor LB is at 2936 Clark Avenue. <\/em>Directions<\/em><\/a> | <\/em>Website<\/em><\/a><\/p>\n\n\n\n

Dishes on my to-try list<\/strong><\/h3>\n\n\n\n