San Pedro Port Culture + Pizza: Pavich’s

by Jessica on January 9, 2015

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Kid Hit Menu Items: At this point in this blog’s history, I’m a broken record posting about pizza joints, where the appeal to youth is blatantly apparent. That said, Pavich’s Brick Oven Pizzeria in San Pedro/Palos Verdes was new to us in many respects: it’s in a neighborhood we don’t visit much, the approach to the pies is neither traditional Italian, Italo-Americano, nor American, and the meal itself wrapped up what was an all around awesome SoCal day. So yeah, hardly your average pizza experience. When we visited the strip mall pizzeria, where Pavich’s had moved to a bigger location just on the other side of Western Avenue’s proverbial tracks closer to upscale PV after years of being in a postage stamp-sized place in Pedro proper, it still felt like construction wasn’t 100% done, and Mr. Pavich was still breaking in the basic digs despite it not being brand spanking new anymore.

Pavitchs
Adult Perks:
There’s no booze. Alternatives to pizza include salads, some hot sandwiches (BBQ pork, meatball), and subs, as well as Croatian specialties, which are a mystery to me other than the vaguely Mediterranean-sounding influences, so I need to go back to try. (Isn’t Croatia one of those up-and-coming hot travel destinations?)

Pros: “We use strong Croatian flavors,” Mr. Pavich told us, shaking his fist for emphasis, as we stepped out of the restaurant to head back up the 110. This type of trenchancy is hard to ignore, so that’s why I recommend ordering the pungent Croatian combo (tomato sauce, mozzarella, feta, beef prosciutto, mushrooms, peppers, roasted red peppers, onions, olives, tomatoes) on at least dedicating part of a pie to this broad suite of ingredients, given that it’s a taste of that specific Pedro community’s heritage. Divvying the rest of a large 18″ thin-crust pizza up with Margherita and Quattro Gusti (tomato sauce, mozzarella cheese, ham, mushrooms, artichokes) worked out well for us four. [click to continue…]

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