Emmy Squared Pizza — Restaurant in Santa Monica

Indulging in the culinary ecstasy that is Emmy Pizza never fails to tantalize my taste buds and transport me to a realm of flavor that's truly remarkable. The symphony of taste that emanates from each bite is a testament to the mastery that the chefs have achieved in their craft. And oh, that thick crust! It's more than just a foundation; it's a canvas upon which a medley of ingredients dance in harmony, creating a culinary masterpiece that deserves an ovation.

Yet, as I embark on this gastronomic journey with Emmy Pizza, there's a niggling thought that persistently accompanies each mouthwatering bite. It's a realization that the exquisite flavors that tantalize my senses come at a cost that's not just measured in dollars, but in the overall value proposition as well. While the taste is an unparalleled delight, the price tag serves as a reminder that there's an equation to be considered.

Let's be clear—I'm not one to shy away from paying for quality. I firmly believe that exceptional taste and craftsmanship warrant appreciation in the form of monetary compensation. However, the balance between culinary delight and reasonable affordability is a delicate one. As much as I'd love to make Emmy Pizza a frequent indulgence, the reality is that the current pricing structure leaves me contemplating my choices.

It's a bittersweet realization, really. The temptation to return for another slice, another round of those remarkable flavors, is undeniable. And yet, the rationale of responsible spending tugs at the corners of my mind. The taste is memorable, no doubt about that, but the price point often lingers as a reminder of a missed opportunity for more frequent enjoyment.

In a world where culinary experiences are as much about value as they are about taste, it's my earnest hope that Emmy Pizza takes a moment to consider the perspective of its patrons. If the food were priced with customer value in mind, it's not just my dining habits that would be positively impacted; it's the culinary landscape that would gain a gem that's accessible and indulgent in equal measure.

In summation, Emmy Pizza undeniably reigns as a maestro of flavor, crafting pizzas that are a symphony for the senses. The thick crust, the thoughtfully selected ingredients, and the dedication to culinary artistry are all applause-worthy. Yet, as I contemplate my future visits, it's impossible to ignore the pull of practicality that comes with evaluating the value of my experience. Should Emmy Pizza embark on a journey to align its pricing with the profound taste it offers, it would undoubtedly secure its place not only in my heart but also as a go-to haven for those seeking both...

Due to the lack of Detroit Pizza options in LA, if you want it - this is one of the few places you can get it. It’s good but it had nothing on the greats of Detroit Pizza. It’ll do but it is far away from an expression of great Detroit Pizza. The dough is where they shine here. I tried the Colony as per the workers insistence that it is their signature and what they are known for.

They may be too reliant on toppings to make their Pizza good. Plain cheese should be something you have confidence in. However, Pepperoni is often considered the base line way to eat Detroit Pizza by most people into it. At times the Colony was soaking wet from all the toppings which isn’t exactly what I am looking for. I don’t want it dry either obviously. This place is more for people with pedestrian Pizza taste, not for real Pizza Elitists. If you want truly great Pizza in LA go to Ozzy’s Apizza, Little Dynamite, Prime Pizza, Apolonia’s and Hot Tongue.

If you want references for great Detroit Style Pizza - go to San Francisco and try the following Cellarmaker House of Pizza, Pizza Hacker, Capo’s, Long Bridge Pizza Company, Sunset Squares and then tell me Emmy’s is good. You won’t tell me that.

If this was One Bite, 6.8. It’s really not bad but the Pizza is like the logo - looks good I guess but it’s a real low effort illustration. Emmy’s somehow has branches all over the Country. So does Blaze Pizza. So did Sbarro.

So did Sbarro. Safe to say, this place is decent given how limited representation Detroit Style has in LA. However, over $30 for this thing is NOT worth it when you consider what you can get around $20 full pie-wise in LA from other places with phenomenal Pizza. Likely goes well with drinking which is great because they are part of a bigger Brewing Company with other food and drinks and...

Solid Detroit styled pizza in Santa Monica. Just when I was thinking LA doesn’t do good Detroit style, emmy squared proves me wrong.

The crust is thick but light. Burnt (slight char) on the edges with a buttery doughy texture. Ingredients felt higher quality and toppings were adequate. A solid offering in the area. Not as stellar as Square Pie Guys in the Bay Area but respectable for a celebrated NY chain.

We tried 3: Margherita was our favorite, tomato sauce that wasn’t sweet (unlike joes NY pizza), cheese that was ample and in the crust too, and enough basil to go around. You get around 6 square slices and it tastes better the next day. Umami.

Roni overload was solid and the meat eaters loved it. They said it had enough pepperoni and flavor for them to keep going back for more. Deeply satisfying.

Vegan caramelized onion and garlic confit was an interesting attempt that may need finessing. Since it doesn’t come with sauce, it has to work harder. The vegan cheese was decent but it lacked a dimension of flavor compared to the others. Perhaps the least successful of the 3 but has a lot of potential with some flavor development.

We also tried the impossible meat balls that didn’t deliver well. And a side of mushrooms for the baby who seemed to like it.

Overall a solid Detroit styled pizza place that is sure to satisfy all your pizza cravings....