Lucifer’s Pizza: A Slice of Heavenly Flavor

Lucifer’s Pizza: A Slice of Heavenly Flavor

Some like it hot, and some not – and either way, the selection of pizza meals, sauce spice levels, and crust options are sure to please any diner at Lucifer’s Pizza.

Founded by chef and owner Adam Borich in 2012, the Melrose location of this excitingly innovative pizza spot (it has a sister location in Silver Lake, and a soon-to-open third location in Hollywood), views the pizza crust as the plate on which to pile creative creations, hand-crafted from scratch.

To put it simply, the pizza here is a long way from a standard mozzarella cheese take-out slice. Instead, Borich, originally from New Zealand, has designed pizzas based on favorite meals – creating a variety of freshly prepared taste sensations.

Lucifer’s crushes its tomatoes by hand, and slices and dices ingredients from salami to onions every day. The restaurant goes local whenever it can, selecting veggies three times weekly from L.A. produce markets, and even cooking its own lamb and sausage daily. And when it comes to cheese, the shop uses the best Grande mozzarella, and knows the farm origins of the cheese, too. Vegan? Lucifer’s has you covered with a nicely gooey, quality dairy-free cheese option.

So, with all this goodness, why the name Lucifer’s? It refers to the sometimes – diners’ choice – delightfully but hellishly hot spice levels available in each uniquely created pie. Diners have the choice of zero, medium, fiery, or blazing spice options.

The only recognition of the real “dark side” here is what Lucifer’s believes is indeed evil: high fructose corn syrup. They refuse to use it in any form. The restaurant actively encourages and supports campaigns to remove the product from the American diet.

But of course, the most important aspect of Lucifer’s pizza is its actual menu. While Los Angeles certainly has a wide range of pizza choices, from deep dish to thin crust, from chewy Neopolitan pizza to cracker-crust-crisp, the just-right, nicely airy crust at Lucifer’s is just a beginning. And it’s a stellar beginning, too, with a gluten-free crust option that’s every bit as good as the original.

However, it’s not mere hyperbole that Lucifer’s looks at its crust as the edible plate on which to put exotic, meal-like toppings. You’ll find choices such as Greek lamb with rosemary, featuring caramelized onions, feta cheese, and kalamata olives; or the roast pumpkin and prosciutto with spinach. For those with a seriously spicy bent, the ultimate in zing comes from the Ring Burner, an intense blend of pepperoni, jalapenos, black pepper, bell pepper, and hot chili sauce that isn’t for the faint of heart.

Many of the more standard topping pizzas come with something extra: the Hawaiian isn’t just ham and pineapple, there’s coconut, too; there are several veg topping options including the Zucha with zucchini, pumpkin, feta, olives, red bell peppers, and spinach.

And if, Heaven or the devil forbid, pizza isn’t your thing, Lucifer’s offers sides such as sweet potato fries, and salads from Caesar to Greek. Try their tasty tiramisu for dessert.

Lucifer’s even offers a frequent users’ reward – join their R.I.P. club to accumulate points for every dollar spent, leading to freebies and members-only promotions.

This small but pleasant spot has become a mainstay for pizza on Melrose Ave., with black-and-white flooring and reclaimed wood tables. It’s as cheerful as its pizza is fresh and unique. In short, Lucifer’s is one delightful devilish den.

Lucifer’s Pizza
7123 Melrose Ave.
Los Angeles, CA 90045
(323) 906-8603

About Genie Davis

GENIE DAVIS is a multi-published novelist and journalist, and produced screen and television writer living in Los Angeles. Her novels range from suspense to romance, mystery, and literary fiction, with titles including mystery thriller Marathon, the noir Gun to the Head, and the romantic suspense of Executive Impulse, Between the Sheets and Animal Attraction. In film, her screen work also spans a variety of genres from supernatural thriller to romantic drama, family, teen, and comedy, has written on staff for ABC-TV’s Port Charles; written, produced, and directed reality programming and wrote and co-produced the independent film, Losing Hope. As a journalist, you can see her work in many publications including her own