If you like pizza you need to head to Sixth + Mill Pizzeria in DTLA’s Arts District.  Hey, even if you don’t like pizza (really?) you need to head to Sixth + Mill because they serve up much more than pizza.  It’s a casual-dining restaurant from the people that brought us Officine Brera and The Factory Kitchen.   Sixth + Mill specializes in Southern Italian cuisine featuring hand-crafted pizzas, pastas and a delicious selection of shared small plates.  We were so excited to check this place out because the chef imported a special Neopolitan-style wood-fired oven for the pizza and baked pasta dishes.  Of course, we had to order both.  More on that in a minute.

We started with the Brussels Sprouts ($8.50) topped with almonds, paprika and lemon.  So good… and so was the Pantesca salad ($12) of tomatoes, potatoes, olives and capers.  Yes, potatoes.  We loved the tomato/potato combination.


Next came the Diavolina pizza ($18) made with mozzarella, spicy salame, scallions and chili flakes. The pizza crust was slightly crispy on the outside, soft and tender inside, light and delicious.  This was a perfect pizza, but it was not our favorite dish.  That honor goes to the Pasta Al Forno ($18.50).  It’s like a personal lasagna dish of baked meat-tomato ragu, mortadella and caciocavallo.  OMG… so good!


In addition to great food, Sixth + Mill Pizzeria has friendly and knowledgeable staff.  The restaurant is open daily 11am to 11pm.  Make reservations now and check this place out!


SIXTH + MILL PIZZERIA 1335 E. 6th Street (in the Arts District) 213.629.3000


About DTLAexplorer

Come along as we explore all the Downtown Los Angeles has to offer!
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