When it comes to pizza, LA and NY are like the Montagues and Capulets -- two families engaged in a senseless feud, bringing tragedy to star-crossed innocents who simply dream of getting chubby. Now bringing pizza peace to Silverlake: Tomato Pie.
Started by a Syracuse native traumatized by a harrowing 2-hour Damiano's delivery ordeal, Pie's thin-crust pizzas merge East Coast fundamentals with California jazz hands. On the New York side, they use a traditional gas rig to bake up a golden ratio of 1/3 dough, 1/3 sauce, and 1/3 Wisconsin mozz, which "never burns too early, or produces too much oil" (and thus will do zilch to lessen our dependency on the Middle East). As for West Coastliness, TP uses high-protein flour (twice as costly as normal flour! bling!), filtered LA tap water, and new-school toppings like artichokes, smoked honey ham, and marinated rib eye; they've even got an egged up breakfast pizza, a delicious embracing of your sad daily reality.
TP also offers an expansive selections of calzones, pastas, subs, and salads -- which you'd surely connect to something in Romeo and Juliet, had you not spent that English class stupefied by the unexpected, sweet glimpse of boob.