PizzaRev Heats Up Southern California

Rev up your engines. It’s a race to the finish lines. Pizza Rev has taken a classic, universal staple and turned it into a fast-casual “craft your own” artisanal pizza concept, making it the fastest-growing pizza restaurant in Southern California. As you enter through the glass doors, you’re met with a uniquely distinct recycled wood interior and the sleek, contemporary look of modernity with furniture consisting of wood, glass and stainless steel to make for a warm, comfortable and clean environment. With two locations opening within six months – the first in Northridge and the second in Studio City, which had its grand opening on September 21st – it’s no mistake that PizzaRev’s Studio City location is home to the largest oven installed in all of Southern Los Angeles; What’s being served up is a revolution in terms of the way that pizza is presented.

While they’re not the first to introduce this concept to the restaurant industry, PizzaRev co-founder and marketing director Jeff Zuckerman highlights a few factors that really set this fast-paced and fun dining establishment apart from the rest. It’s a “mom and pop’s pizza shop done your way,” he says. And their unique approach could be attributed in large part to that of their signature Roman-style thin and crispy crusts which are homemade every day from a secret recipe which decreases the pizza’s cooking time to two-three minutes, making the process of crafting your “perfect pie” a fast and fun one.

Upon entering the crafting line, guests have a choice between a classic crust and a Gluten-Free crust. They can then choose between an Organic Neapolitan Red Sauce, a creamy Parmesan White Sauce, or a spicy-sweet BBQ sauce, followed by a choice of creamy cheeses including premium Italian Mozzarella made with a kiss of buffalo milk, Ricotta, Feta, Bleu and Vegan Cheeses. Once the base has been created, the PizzaRever can choose from an unlimited number of fresh toppings. That is correct. For one flat fee, guests can choose as many toppings as they’d like to including 11 protein options, consisting of three unique styles of pepperoni, seasoned crumbled meatball, and sweet fennel sausage plus over 20 fresh veggie toppings, including roasted garlic, kalamata olives, spicy-sweet cherry peppers, fresh basil, arugula and capers. “We believe that you should be able to make your idea of perfect pizza every single time you go down our line without being restricted,” Zuckerman says.

But no lunch or dinner would be complete without something sweet. A scrumptious Dessert Pizza made with melted butter, cinnamon and sugary frosting is topped with a choice of chocolate, raspberry, and caramel finishing sauces, delivering a sweet end to a delicious meal. Could all this be too sweet a deal? One is forced to ponder whether the quality would be lost in such a fast-paced culinary environment. The answer is no. PizzaRev may truly be on the road to revolutionizing the way we see pizza, such a universally known and loved food, and placing it – for the first time – in the fast-food category, while maintaining this classic’s integrity.

Executive Chef and Chief Operating Officer behind PizzaRev, Nicholas Eckerman, is the brainchild behind this operation. He created the pizza recipe and chooses all the toppings that are available for your eating pleasure, including a flavor of the month which varies depending on what’s in season; September’s is eggplant. I personalized my pie with sundried tomatoes, jalapenos, Kalamata olives, anchovies and the flavor of the month with a healthy dollop of their homemade pesto sauce. With PizzaRev, you control your pizza destiny. Ask me if I’ll come again. I’ll answer with a resounding YES!

PizzaRev is located at 12103 Ventura Blvd on the corner of Ventura and Laurel Canyon Blvd in Studio City and is open on Sunday-Thursday from 11AM-10PM and Friday-Saturday from 11AM-11PM. For more information, please visit www.pizzarev.com, like PizzaRev on Facebook at www.facebook.com/pizzarevco and follow on Twitter @PizzaRevCo. Phone: 818-505-1748.

http://www.jejprint.com/valleyscene/pubData/source/Valley%20Scene.pdf

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Author: Adelle Nazarian

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