Hi Anne,
Glad you enjoyed the restaurant. I read your post and wanted to mention that we do make our own dough in house daily.
Hope to see you soon,
La Vecchia Cucina
I was happy to be corrected on my post. I have a huge amount of learning to do on my path to foodie editor.
After I write and post about a restaurant that I've visited, I like to send my link to the management of the restaurant. This particular time I received an email back from the manager of La Vecchia restaurant to correct my statement about their pizza dough (see above)
I'm so embarrassed, that I forgot to ask the 5ws that I learned in hi sckool. ha ha. who, what, when, where, why.
The pizza crust at La Vecchia was so perfectly prepared and cooked that I presumed that it wasn't made "in house".
I gave it a better review than I thought it deserved. So, now that the management has let me know, it isn't made 'in house', I must change my mind. I stand by my thoughts, that this is one of the best happy hours that I have ever visited in the LA area. This posting is about pizza, not happy hours . So,.. I like it less, knowing that they make their own dough, daily. The taste was flat. The crust needed a crusty rim with lots of air holes. Their crust needs a more wheaty taste and they should add more salt to their batter. Signing off as your Cub Pizza Reporter. I live and I learn.
After I write and post about a restaurant that I've visited, I like to send my link to the management of the restaurant. This particular time I received an email back from the manager of La Vecchia restaurant to correct my statement about their pizza dough (see above)
I'm so embarrassed, that I forgot to ask the 5ws that I learned in hi sckool. ha ha. who, what, when, where, why.
The pizza crust at La Vecchia was so perfectly prepared and cooked that I presumed that it wasn't made "in house".
I gave it a better review than I thought it deserved. So, now that the management has let me know, it isn't made 'in house', I must change my mind. I stand by my thoughts, that this is one of the best happy hours that I have ever visited in the LA area. This posting is about pizza, not happy hours . So,.. I like it less, knowing that they make their own dough, daily. The taste was flat. The crust needed a crusty rim with lots of air holes. Their crust needs a more wheaty taste and they should add more salt to their batter. Signing off as your Cub Pizza Reporter. I live and I learn.
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