This article was inspired by content originally published on EATER
Introduction
When acclaimed chef Michael Fiorelli opened Love & Salt in Manhattan Beach, he made his name with handmade pastas and a menu that celebrated the sunny soul of Italian cooking. But this summer, Fiorelli is trading his pasta roller for a pizza peel and Venice is about to get a new pizzeria that’s as much about community as it is about crust.
Fiorelli’s upcoming restaurant, simply called Fiorelli Pizza, is slated to open in summer 2025 on Abbot Kinney Boulevard the beating heart of Venice’s bohemian food scene. The concept? A neighborhood joint inspired by Fiorelli’s East Coast roots and the kind of casual slice shops you’d find on a Brooklyn corner, but with California’s laid-back flair baked right into the dough.
This article was inspired by content originally published on Eater LA, available at https://la.eater.com/2025/3/5/24378624/fiorelli-pizza-chef-michael-fiorelli-venice-moving-summer-2025. This article also contains affiliate links, and Pizza Magazine may earn a commission from purchases made through these links.
A Chef’s Journey: From Handmade Bucatini to Hand-Tossed Dough
After nearly a decade shaping the South Bay dining scene, Fiorelli’s pivot signals more than just a menu change it’s a statement about where pizza fits in LA’s culinary future. “Pizza is universal,” Fiorelli told Eater LA. “It brings people together. It’s accessible, it’s nostalgic, but it can still be done with craftsmanship.”
If you’re a home pizza enthusiast inspired by Fiorelli’s move, this is your sign to level up your dough game. A high-quality wood-fired pizza oven for home use or a sturdy pizza steel can transform your kitchen into your own neighborhood slice shop. Don’t forget a bench scraper and dough cutter for handling that silky Neapolitan dough like a pro.
A Slice of Nostalgia, A Taste of Innovation
Fiorelli’s new spot will spotlight classic pies done right think pepperoni cups with crispy edges, chewy crusts with the perfect char, and seasonal toppings that reflect SoCal’s produce bounty. But it’s not just about the pizza. The vibe is pure Venice: casual, fun, and designed to keep people coming back, whether you’re grabbing a slice after the beach or lingering over a cold beer with friends.
For pizza shop owners, Fiorelli’s approach is a reminder that the best ideas often blend old and new. Want to capture that same neighborhood buzz? Try adding a “slice window” for walk-ups, or invest in modern POS systems that make it easy to handle both dine-in and takeout traffic without skipping a beat.
What This Means for Local Suppliers
Behind every great pie is a network of great suppliers. Fiorelli’s focus on quality, locally sourced ingredients will be a win for California’s farmers, cheesemakers, and flour millers. If you supply fresh produce or artisanal cheeses, keep an eye on pizza-centric eateries like Fiorelli’s they’re hungry for the kind of unique, high-quality ingredients that help a neighborhood shop stand out.
Suppliers looking to connect with independent pizzerias should also explore foodservice marketplace platforms or bulk ingredient co-ops that match local producers with restaurants seeking freshness and sustainability.
Build Community, One Slice at a Time
One lesson Fiorelli’s career drives home is that great pizza is about more than just what’s on the plate it’s about creating a place where people want to gather. If you run a pizzeria, take a page from Fiorelli’s playbook: host community nights, partner with local breweries, and use your space to bring neighbors together.
Also, consider the little upgrades that help your shop run smoothly and stay spotless from commercial-grade pizza prep tables to eco-friendly cleaning supplies. Small investments in equipment can make a big difference when you’re aiming for high volume with handcrafted quality.
Looking Ahead: Venice’s New Slice Destination
As the LA pizza scene keeps evolving, it’s clear there’s room for places that balance authenticity with creativity and Fiorelli Pizza seems poised to do just that. For Fiorelli, it’s not just a pivot from pasta to pizza; it’s a love letter to the slice shops that first sparked his culinary dreams.
Whether you’re an at-home pizzaiolo, a supplier of fresh ingredients, or a shop owner ready to tap into neighborhood vibes, Fiorelli’s story is a reminder that there’s always room for innovation one perfectly charred pie at a time.
Affiliate Disclosure: This article was inspired by content originally published on EATER. This article contains affiliate links, which means we may earn a commission if you purchase them.
