Sabrina’s Pizzeria Napoletana — Restaurant in Glendale

I was so psyched to see this was opening and want to like it so bad but it’s just not there. Giving 3 stars because I don’t want to wreck the ratings and would truly love to see it get better.

I know it’s not new haven pizza. I know it’s not New York pizza. Unfortunately it’s not even cooked pizza. There’s probably a 2-3” crust…which you want to say is the style they are going for but it sure feels like it’s a way to save on ingredients. It’s Doughy. It’s Chewy. And not in a good way. Don’t even look for the Dalmatian bottom. I will say - the flavor is great. I would try it again and ask for it to be cooked well done. I can see that making this a tasty pizza.

Salad was severely underdressed. Bread was…from sysco? In a city full of bakeries it’s a shame to have such low quality bread at a restaurant. Don’t order sparkling water, you’ll get an over priced plastic 12oz bottle.

The service. “Do you guys make the pasta?” “I don’t think so.”

“What kind of bread is it?” “I’m not sure”

I truly don’t understand how with all the knowledge and experience people can obtain we can still have pizza specific restaurants that can’t hit the mark. It just feels like they said “Hey let’s open a restaurant! Should we do pizza?”

A lot of the reviews are similar…maybe...

As a pizza enthusiast who has savored authentic Neapolitan pizza across Italy, especially in Napoli, I was deeply disappointed by this experience. The pizza lacked the signature aroma of a true pizzeria, neither the shop nor the street carried the inviting smell of pizza cooking. The dough was heavy, likely from excessive yeast, leaving us bloated rather than satisfied. While the toppings were acceptable, they fell short of the vibrant, authentic flavors expected of a Neapolitan-style pizza. The most egregious issue, however, was the blatant dishonesty about the oven. When I asked the waitress whether it was wood-fired or gas, she had to consult the owner, an unacceptable lack of basic knowledge for a pizzeria claiming Neapolitan authenticity. The owner insisted it was wood-fired, but a glance at the oven revealed only gas flames, no wood. This lie is not only disrespectful to customers but an insult to the heritage of Neapolitan pizza-making, where the wood oven is sacred. I make better pizza in my own wood-fired oven at home. Honesty matters, especially when it comes to something as revered as Neapolitan pizza. I tried the place but won’t be...

This local is very disappointed in the new restaurant here in Montrose, California. There are only 12 tables inside and it's a very cramped space. The focaccia bread was chewy. It took 45 minutes to get our pizza. Although the edges were crispy, the pizza was soggy in the middle. We were half way through eating our pizza before we saw the waitress to ask for parmesan cheese and pepper flakes. You would think that would automatically be served along side the pizza. We sat there for about 20 minutes after we finished our pizza waiting for our pasta dish. Finally the waitress came over and asked if we wanted anything else. We said that we are still waiting for our pasta. She scrambled to find our order. A man who may have been the chef brought us our pasta. It was piping hot. The sauce was delicious but the pasta was tough and very al dente. It took over an hour to get the pasta. Other dinners that arrived after us were leaving. As a possible consolation prize the waitress offered us dessert on the house. We declined because we had been sitting there for going on 2 hours. Do not recommend nor will we...