talkin shit

From the counter.

• It's Football Season. Order the Pie.

  Friday through Sunday, order the pie. How to reheat it, and the bacon, egg and cheese before the game.

• Why I'm Changing the Name

  Why Abbot's Pizza is becoming LILGUY. The name, the dogs, and the sign from Noble.

• What's Coming in September

  A neon sign from Noble, a new window, and the counter opened up. The shop stays open.

• The Best Pizza in Venice CA. I'm Sayin It

  The claim, the standard, and a 20-inch plain mootz for $27.95. Come test it.

• The Pizza Is Never Finished

  The dough, the oven, and the box. Why a LILGUY pie is today's version, not a finished one.

• Why I'm Serving Breakfast at a Pizza Shop

  A bacon, egg and cheese on a pizza-dough roll. Friday through Sunday, 9 to noon. $5. Thirty rolls.

• Meet LILGUY

  The name comes from Gino and Bruno. Abbot's Pizza is becoming LILGUY. The corner stays.

• Pizza Delivery in Venice CA

  The dough was built to hold up in the box. Where LILGUY delivers, and what to order.

• The Salads Are Not an Afterthought

  The Sloppy Caesar and the Spring Stracci. Built to be ordered on their own, not as the green thing.

• Seven Months In: What's Changed, What's New, and Why We're Just Getting Started

  New dough, the Vegan New Haven, Stracci, two salads, and a bacon, egg and cheese.

• What It Actually Means to Be the Neighborhood Pizza Joint

  Jay De Natale on what a neighborhood pizza joint actually is, after taking over Abbot's on Abbot Kinney.

• The Best Birthday Pizza in Venice (And Why It's Cheaper Than You Think)

  A 20-inch plain mootz at LILGUY is $27.95. How to feed a Venice kids' party without ending up at Costco.

• Why I Use Caputo Flour

  Caputo Pizzeria 00 and a little Aria. No potassium bromate, no bleach. Mario said use it.

• The Plain Slice Is the Whole Game

  The plain cheese slice is the standard at LILGUY. Dough, sauce, and mootz. If it's off, you know.

• Day Two. The Plan Changed

  The plan was to learn Abbot's for months before changing it. Day two, the runway got shorter.

• Pizza I Love

  Caputo, 48-hour dough, uncooked Alta Cucina, Grande, Ezzo, and the everything bagel crust.

• Why I Took Over a 30-Year-Old Venice Pizza Institution

  Jay De Natale on taking over Abbot's Pizza on Abbot Kinney. The legacy, the rebuild, and lilguy.