Food Network

"Pizza is the star of this modern-California restaurant, whose seasonal menu includes more than 12 pies. The pizza crust is crisp and thin, but what people come here for are the toppings, like duck sausage layered upon amber-brown mushrooms with shallots, Parmesan, and lots and lots of mozzarella."

Lonely Planet

"If one restaurant defines the new Venice, it's this. Dine on sensational thin-crust, wood-fired pizza."

Arthur Bovino

"101 Best Pizzas in America: Gjelina - The pizza is the draw. There are enticing pies like the squash blossom pizza with burrata, the salted anchovy with tomato cream and capers, and guanciale with green olives and Fresno chiles, but when you see housemade sausage, you know what you have to do: Order the un-sauced lamb sausage pie featuring confit tomato, rapini, pecorino, and Asiago."

Laura Siciliano-Rosen

"Who needs a salad when you can have an incredibly tasty thin-crust pizza topped with Gruyère, fromage blanc, caramelized onion, and a pile of fresh arugula? We also loved the meaty (yet vegetarian) mixed mushroom pizza; but you might try the salted anchovy pie or perhaps the much-lauded lamb sausage pizza, with confit tomato, rapini, pecorino, and asiago."

Besha Rodell

"L.A. Weekly's 99 essential Restaurants: Gjelina - The pizzas have crispy edges and are topped with ingredients such as burrata and wild nettles."

Betty Hallock

"They come for the thin-crusted pizzas from the wood-burning oven — food that's seemingly simple but made exactingly."

Howard Meyers

"A pizza (or two) is a must-have. My favorites are the Pizza with Lamb Sausage and the Pizza with Squash Blossoms. The pizzas have a thin, crispy crust and are among the best in the City."

Wilder Shaw

"The Best Pizza Spots in LA: Gjelina - Concentrate on the pizzas, because every single one of them will knock your socks off -- and you might even get some other clothes knocked off if you go with the bottarga with jalapeño pizza."

Molly Aronica

"101 Best Restaurants in America: Gjelina - Crispy, thin-crust pizzas and a roster of creatively prepared vegetable dishes reveal a minimalist sensibility that requires lots of attention to detail."

Lance Roberts

"Lett serves "artisan pizza"—a frustratingly vague class of pie that usually consists of non-Neapolitan thin crust pies cooked in a wood-fired oven, made by people who (purportedly) give a sh*t. The staff at Gjelina obviously cares because there's always a robust, bready tang in the crust to mitigate the swaths—not spots—of char. There's flavor to burn here, literally."