YuSon Shin
I usually get the fungi and diavola pizzas. I usually think of the crust the carb carrier for the flavors and chuck the ends. I flick off the burnt parts of the crust because carcinogens but the crust has a chew and char that adds to the topping flavors. The location on Pico is claustrophobic but I look forward to seeing this restaurant grow at their new location.






