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!