American Pie

Hidden within a corner strip mall in Venice- yes, LA not Italy- surrounded by numerous gastrolicious spots that line Abbot Kinney, South End is a wine bar and pizza cafe offering a rustic European menu with locally sourced ingredients. Chef/co-owner Frank Fermin worked at Pizzeria Mozza in LA and Singapore, and did some time at Walter Manzke’s kitchen at Church & State. Fermin’s partner Mario Vollera- of Piccolo and Barbershop- curates a smart selection of wines mostly from France and Italy. The space and menu may be small but the flavors are huge as the pizza dough is hand mixed daily, and the mozzarella is made in house. Fermin does not use a wood burning oven, so his pies are cooked at 600 degrees which makes them a bit thinner and earthier than what you might find at Mozza.

The sauce is prepared with fresh organic Roma tomatoes and everything is small batch, with only about 80 pizzas made each day. In addition to pizza- such as spicy pork sausage with local burrata and fresh marjoram- flatbreads- or tartes, as they’re called here- and charcuterie  plates are meant to be enjoyed with a glass of wine or Peroni. The intimate room holds 28 and is filled with high-top communal tables and industrial chic accents. South End is open for breakfast, lunch and dinner so if an espresso and fresh baked goods appeal to you in the morning, or a slice of cheesecake made from goat cheese sounds like the perfect ending after a late night pizza, you’re in luck. And if you happen to live west of Mozza- as I do-  your luck got even better. www.southendla.com