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Pizzeria Ortica is David Myers' answer to Mario Batali's Mozza. But before he opens a second location of it in LA, OC gets first taste. It is cut from the same cloth as Mozza: modern, artisanal pizzas blasted in a wood-burning oven that reaches up to 900 degrees, resulting in a blistered crust that will make you feel like you're tasting pizza for the first time.
The Upper CrustWe got David Myers’ newest creation, Pizzeria Ortica, first. So, suck it, LA!I don’t often lament OC’s lack of cutting-edge culinary phenomena. There’s plenty of great grub here to keep my fingers typing and my mouth full. That... More »
Their pizza and salads are absolutely amazing here. Crispy and topped with fresh ingredients that will make you an instant addict. If you're bold, try their desserts- any of them. They area all equally delicious, especially if caramel is involved.
The crust! Oh, the crust! Born from a 300-year-old starter, massaged by a knowing knead, then slid into an oak-burning oven to blister and bubble, the pizza at David Myers' Pizzeria Ortica makes you feel like you're tasting pizza for the first time--at least, pizza as it's meant to be. You notice its tactile sensibilities first. It's light yet extraordinarily rigid. You bite, and the outer shell shatters. Then the pillowy, yeasty insides spring back at you. You chew. You... More »
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