Hail Mary Pizza

Hail Mary is very religious about pizzas. The dough is fermented and given enough time to rise, using wild yeasts and organic gains. Each pizza has a crisp crust with puffy edges, and covered with fresh ingredients from the Santa Monica farmers market. Our favorite is the Mario and Rose, with fennel sausage, smoked mozzarella, sweet red onions and fragrant rosemary. Chef-owner David Wilcox (a Gjelina veteran) also creates salads and sides depending on what the farmers have to offer that week, but you’re in luck if the heirloom tomato salad is on the menu. It comes in beautiful ceramic plate, one of the reminiscence of Journeymen, David’s former restaurant. Their meatballs are soft and flavorful, perfect to share while the pizzas are in the oven. Save some room for dessert as you’ll want to try their Basque cake (a specialty from South-West France that nobody else masters around Los Angeles) as well as the homemade salted caramel ice cream. When you’re paying at the counter, grab your own plates and cups, but also throw in a couple extra spoons because you’ll want to share everything on the table.