Los Angeles-based restaurant group American Gonzo Food Corp. has opened the 10th location of Pitfire Pizza, bringing its hand-stretched, fire-singed sourdough pizzas to a drop-dead-gorgeous space in Echo Park.

Founded in 1997, Pitfire Pizza was at the forefront of L.A.’s burgeoning pizza movement, initially firing its signature pies from a corner in the North Hollywood Arts District. It quickly developed a following, laying the groundwork for future locations, including its James Beard Foundation Award-nominated Mar Vista restaurant that continues to be a staple in the area.

Eater Los Angeles has described Pitfire Pizza as “one of L.A.’s most popular pizza chains.” The latest Pitfire takes over the building that once housed Mohawk Bend, a brewpub that was long recognized as a gathering place for locals. With the latest opening, the Pitfire team aspires to honor that legacy, welcoming guests for neighborhood events and experiences distinct to the location, the company said in a press release.

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“Pitfire Pizza was born and bred in Los Angeles, so having a restaurant in such an important neighborhood seemed almost inevitable,” said Jeffrey Goodman, CEO of American Gonzo. “We’ve inherited a lovely space from…Mohawk Bend and look to serve the community in a similar way, with great food and drinks, warm hospitality and everyday prices.”

Each Pitfire Pizza location touts unique design features chosen with its surrounding neighborhood in mind. Echo Park’s 3,000-square-foot dining room and 20-seat private room is a real beauty, designed by Hopson Rodstrom Design and featuring both plush leather booths and pizza parlor tables for large groups and date nights alike, as well as a 500-square foot patio space.

Playful pizza artwork by KC Haxton brings the space to life, while TVs throughout the bar area offer entertainment for sports enthusiasts.

This photo shows a beautiful pizza topped with burrata, Italian sausage and other ingredients.

Kimberly Motos

Menu offerings showcase Pitfire classics such as the Zoe’s Pepperoni (fresh mozzarella, tomato sauce and basil); Field Mushroom (fontina, cremini mushrooms, enoki mushrooms and thyme); Honey Bear (ricotta, mozzarella, provolone, sausage, honey, calabrian chiles and bee pollen); and The Burrata (pesto, caramelized onion, arugula and hazelnuts).

Market-inspired dishes include Roasted Beets and Dressed Avocado, while mainstay favorites such as Shaved Kale Salad, Charred Brussels Sprouts and Straus Organic Vanilla Soft Serve remain. The inclusive menu features gluten-free, vegetarian and vegan options with housemade vegan cheese, gluten-free and cauliflower pizza crusts available.

At Pitfire Pizza’s full bar with 60 seats, guests can choose from a wide selection of 40 craft beers on tap; a concise and well-curated wine list featuring small-production, food-friendly wines; and specialty cocktails. Pitfire’s renowned craft slushies, like the Negroni Freezoni and The Pitfire Margarita, will be in rotation among other classic beverages.


Marketing, Pizzerias