"First Andy Kadin brought his love of dough to Angelenos via his wildly popular bakery, Bub and Grandma's. Then came the always-packed restaurant in Glassell Park. Now there's Bub and Grandma's Pizza: Kadin's ode to the East Coast pizzas of his childhood, made with his own seasonal flair, and it's drawing lines down the block in Highland Park. There are garlic knots, chopped salads piled with local produce, wings, cannoli and meatballs in marinara, but the star is the pizza."
"Kadin tapped Jeff Whittaker (formerly of Bar Monette, Hippo, Frankies 457 Spuntino) to head his pizzeria's kitchen, where they developed a sturdy, tangy sourdough base for the daily rotation of slices and whole pies that include pork-and-beef Bolognese, classic pepperoni and eggplant parm. The opening is a full-circle moment for Kadin, who borrowed Town Pizza's ovens the first time he needed to bake beyond his own kitchen roughly a decade ago."
Andy Kadin opened Bub and Grandma's Pizza in Highland Park, serving 18-inch, East Coast–style sourdough pizzas with seasonal toppings. The menu includes garlic knots, chopped salads with local produce, wings, cannoli and meatballs in marinara, alongside rotating slices and whole pies such as pork-and-beef Bolognese, classic pepperoni and eggplant parm. Kadin hired chef Jeff Whittaker to develop a sturdy, tangy sourdough base. The space, formerly Town Pizza, was gutted and rebuilt with taller double-deck electric ovens; guests order at a walk-up window and can watch pizza preparation through a kitchen window. A dining room, expanded menu, beer, wine and a photo booth are planned for spring 2026.
Read at Los Angeles Times
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