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    Numero Uno Pizza

    4.1 (363 reviews)
    ModeratePizza, Italian
    Closed 11:00 am - 10:00 pm

    Order Numero Uno Pizza Takeout or Delivery

    Numero Uno Pizza Pizza Restaurant Photos

    Business Info

    NUMERO UNO PIZZA ATMOSPHERE

    What's the vibe?
    Moderate noise
    Casual
    Good for groups
    Outdoor seating

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    Recommended Reviews - Numero Uno Pizza

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    Vegetarian Pizza
    Lea L.

    I ended up having to order here instead of the normal owners that I would go to because it was closed on the holiday. I got their vegetarian pizza, thin crust, 14 inches and wings Parmesan wings. Delivery took a while which was expected. When pizza arrived it didn't look tasty. I'm not used to huge pieces of onions on my pizza. The pizza with overcrowded, which is huge chunks of onion, a whole bunch of cheese, pretty soggy on bottom. That's why I ask well done. 1.18 I never posted these reviews because I really was hoping for better. But today I ordered a pizza and some spaghetti and it's the worst spaghetti because one it's watery. 2. No seasoning. 3. Not even enough sauce. Very watery

    Hawaiian pizza w/freezer burned texture crust edges
    Lucy Y.

    I grew up loving Numero Uno pizza. I went to the one in Westwood Village all the time with my friends, before we understood the evils of carbs or gluten. Their pizza's sweet dough & crispy crust, and the crispy-chewy deep fried Romano puff balls were the best. Tonight I was reminiscing about it to a friend & we decided to order my teenage faves. Sadly, after tonight I have to admit to myself that the pizza I remember only lives in my teenage memories, because it does not exist anymore. The thick crust Hawaiian pizza I got today was a thinner version of the fluffy crust I had in the 80s. There was no detectable sweetness to the dough, the crispiness of the bottom was negligible, & the edges felt like it was a slightly freezer burned, reheated, pre-frozen dough round. The Romano Puffs used to be these beautifully golden, perfectly round fried dough balls. The ones I got today were lazy flat blobs, so over fermented that the dough tasted like alcohol. And again, there was none of the sweetness to the dough that used to be iconic of Numero Uno. Admittedly I have not had Numero Uno in a couple decades. But since they still describe their pizza as having a sweet dough, I would expect the recipe to be the same. Note to restaurant: you can Google & find copycat Numero Uno dough recipes that were created by others with similar childhood/teenage memories as mine. Maybe you should check them out. They include brown sugar. I am officially adding this location to my Dead To Me Yelp list because this is where we got the terrible food from. Ptsd won't let me try it again from another location, but good luck to anyone else who does.

    Kim K.

    I haven't had Numero Uno Pizza in quite some time. And I've never been to this location. This is nice! Beautiful bar and atmosphere. The staff was friendly. I waited inside for my pick up order and was very impressed at how the service was for those that were eating in. Pizza came out and it was piping hot and delicious! There's just something about the crust here that brings back so many great memories as a child. Will definitely be back!

    The Works Pizza. Decent .
    Daniel B.

    I don't know the last time i had Numero Uno Pizza. I think I ordered their personal thick-crust pizza when I was at University , but I could be wrong. I ordered for take-out. Nearby, a few minutes lapsed from ready to pickup to fully executing the transaction and leaving, the pizza was only lukewarm. Like it was just sitting out for a couple minutes -- and without a heating lamp. I ordered "The Works" . The Works is: Pepperoni, sausage, meatballs, black olives, mushrooms, onions & green peppers. large and thick-crust style. Numero Uno is known for its over the topping snow mozzarella covering. Its texture is definitely unique. The cheese kinda coagulates and clumps together. It's a certain style that many like. And many hate. I'm somewhere in between though. Definitely treading upwards from your average pizza franchise, but not enough for me to swoon over. Snow-covered topping crunch with all the meats below the permafrost is a very interesting texture. But I like the proportion of toppings/cheese to be on an equal plane (or near equal). $30 is about average price for pizza market value.

    Half order of custom slice pizza, think crust. Pep and sausage
    Mark S.

    I called ahead and asked about the difference between the thick and thin, aside from the obvious. The person who answered the call was Manny. I was unhappy because I did want to try both but I didn't need a medium thin crust. He was very insightful and told me I could get slices of thin crust. So I was there very quickly and he was very attentive and the pizza was great. Made to order. The pic I provided was only half. I think it's a great place. If you go, look for Manny, you'll be treated right.

    Hawaiian pizza
    M G.

    Sat evening walked in and placed order for two pizzas: thick crust Hawaiian pizza and a BBQ chicken. Both were excellent and prepared to my satisfaction. I love the pineapple on my pizzas. Front counter clerk was helpful and cordial. Chef in back did an excellent job preparing my crust so it was crisp, but not burnt. Tasty and will be back to order again. Establishment is clean, organized and staff is attentive, thank you.

    Stanley S.

    I've seen this place for the last year since I always go to the Starbucks in the same small parking lot, and finally decided to give it a try. Had a craving for pizza as my meal before going out and drinking. You HAVE to fill your stomach or else you'll get a hangover. So this place actually doubles up as a Mexican restaurant as well. Got a large for myself which lasted 3-4 meals/snacks and can feed a small family which costs about $20. It came out in about 20-30 mins. The pics you see in the photos are pretty accurate. I ordered combo with basically everything on it. It came out REALLY thick with a lot of white cheese on top. TBH it's a bit thicker than I like but I can see some people really enjoying it. The crust (and dough in general) had a bit of a cornbread-like texture/taste to it. Not bad overall, but not your standard pizza when you think of one. I might or might not come again.

    Latice F.

    I have been eating at this place for many years. I order the same exact thing each time Romano puffs and a medium pepperoni sausage pizza. this pizza that I received today taste like it has some kind of chemicals in it. It does not taste like numero Uno. I called and spoke to a young lady and she act like she didn't care and of course, there was no manager there to be spoken with I'm so disappointed over 40 years of me coming to this location and I will not be back..

    They got dine in & a bar - nice
    Cat C.

    you know that inherent tough dilemma you fall into when craving pizza. You always feel bad to order it because it's just so much. Well what I like about this place is that they have an individual sized pizza. Bam portion controlled for $17.50 so you can get your fixed without really messing up your diet. I got the works which is basically their version of supreme with extra cheese on a thick crust & let me tell you: they nailed it. Their motto is "one bite & we got you" well they delivered on that & liked it. The dough is perfectly chewy & adequately thick. All the flavors come through nicely for a whopping 1278 calories. Pleasant interior too. Definite repeat.

    Nico B.

    Nobody's ever in here. And I don't think anybody orders from here either I think this place might be a front for $laundry $5 beers on happy hour. 5 stars!!!

    Medium Double Pepperoni, Thick Crust - DELICIOUS!!
    Scott J.

    I grew up in the 80's and 90's eating Numero Uno Pizza, was always an absolute favorite for me and my family. You wonder how these things taste 15 - 20 years later... Did the quality remain the same? Was it just good because of childhood nostalgia? I ordered what I had always ordered, thick crust double pepperoni. This was just a fabulous and incredible as I remember. Fluffy and light dough, chunky tomatoes, tasty pepp and cheese, with the best crust in the world that tastes like they add sugar to it cause of the mild sweetness, which totally works and so delicious. Thank you for exceeding expectations and for giving me a taste of my childhood back.

    the works, large
    Leora T.

    i haven't had numero uno pizza in about 35yrs. as a kid i did not appreciate the chopped tomatoes. as an adult - had a constant craving for it. i live in south orange county and thought all the restaurants were closed. my son lives in LA and i did a search. holy hell. they still exist. got the works and it was delicious. took extra home and had cold for breakfast. for lunch, threw a slice into the toaster oven. love it!!

    menu for lunch specials

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    3 months ago

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    4 months ago

    Very friendly staff, food is great, prices reasonable. Happy hour prices are great! Need some good music but overall like the place.

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    1 year ago

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    2 months ago

    Best deep dish, have been loving this since I was a kid hard to find these around as much as they used to be.

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    6 months ago

    Walked in placed my order to go and walked out 10-15 minutes when I came for my lunch the other day. Fast service good food, can't beat it.

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    3 years ago

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    7 months ago

    Best place to watch the game with brews, pizza, and wings. Their mexican menu is top notch too.

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    1 year ago

    The server was really nice and was really patient. The food was good too. Very big portions.

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    Ask the Community - Numero Uno Pizza

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    Maccheroni Republic

    Maccheroni Republic

    4.4(4.6k reviews)
    5.3 miDowntown
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    Plenty of reviews already but adding my two cents. Stopped in for bite after visiting the Bradbury…read moreBuilding (bucket list ). Started with the Burratina and Insulata Arugula. Both were good but enjoyed the Burratina more. Then we shared a plate of Cacio Pollo Pappardelle. Yum! Creamy rich with perfectly cooked pasta. We finished with a battle of the desserts: flan vs flourless cake. The cake was light and slightly bitter in a good way but the clear winner was the flan. The texture and flavor were fantastic. Highly recommend for the quality and value!

    LOVE LOVE LOVE Maccheroni Republic!!!…read more I've been going to this place since 5 years ago and it's still one of my absolute favorite places in LA. So worth going to downtown for. The service is impeccable and very friendly to you. They're really knowledgeable about their dishes too. The place just reeks of experience and professionalism. And I can't even start with the dishes. From the vongole down to the tiramisu, everything is delectable and perfect. The only downside is they raised their prices over the years I loved it when I used to get pasta for less than 20 bucks a few years ago. And the wait tends to be terrible so I would try to go earlier (opening) next time or just hop to a bar nearby while on the waitlist. Overall, I will forever love this place (unless they change the chef for worse) and so worth going every time.

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    Cento Pasta Bar - Carbonara

    Cento Pasta Bar

    4.4(1.2k reviews)
    2.1 miWest Adams
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    I had a great dining experience at Cento Pasta Bar. The food was coursed out properly, and was…read moredelicious. I can definitely recommend the grilled octopus, rigatoni pasta, and hamachi crudo. Service was also amazing! Parking is tough; I recommend you valet. Overall, they had a great cocktail menu. Definitely worth the drive out there.

    Cute Italian spot with outdoor patio & indoor counter areas! Perfect for girls night out & date…read morevibes! My sister and I came in without reservations around 8pm and they sat us inside on the counter after 10 minutes of waiting. They were pretty full for table dining. We ordered: Steak Tartare (4/5) - Bread was perfectly oiled & crispy on the outside and chewy in the inside. The tonnato was very umami and made the dish but the steak itself was alright. Spicy Pomodoro (3.5/5) - This didn't hit as hard for me; I wished it was more spicy and I didn't taste any truffle. Pasta itself was perfectly al dente. Sweet Corn Agnolotti (5/5) - This was delish! Make sure to get equal parts of the pasta, sauce, corn, and crème fraiche (like a light sour cream) to get that flavor explosion. Creme was a little sour, corn was sweet, and the agnolotti was salty; perfect bite fr. My only negative is that this dish was too small for $28 :(. Blood Orange Pavlova (4/5) - A truly layered dessert because if you ate the sorbet by itself, it would be too sour but otherwise, another flavor explosion. The pavlova was thick and you really have to jam your spoon in to break the pieces apart. Service was friendly and fast! Overall, I'd come back!

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    Bestia

    Bestia

    4.3(8.4k reviews)
    6.6 miDowntown
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    Still stands-up to the hype after all these years…read more If "Trendy" was a restaurant, Bestia would easily be in top contention, even after being around for more than a decade. That says a lot. Once upon a time (a few years ago), my CFP + banking institution wanted to thank me for being one of their top private clients. They expressed their gratitude with a very generous, all expense paid full-course meal at Bestia. To say that I was impressed would be an understatement. Fast forward to now, I knew that coming back here would be a good idea. Make no mistake, even if you try to book a reservation several weeks in-advance, don't be surprised if the only available seats are at the counter. Granted, I was in a spacey table during my past visit, the counter can be an enjoyable & unintentionally entertaining space. It's great for a more casual vibe, as you get to see some of the kitchen workers put together some of their signature dishes. In many ways, Bestia seems like a microcosm of the city that it rather humbly resides within. What always catches me off-guard, is that the surrounding simple area really doesn't reflect the happening, vibrant, night-life that resides within the building's walls. You feel like you're taken so a different, very social, very bustling world. WINE: Podere 72, Poderi San Lazzaro (Marche region, central Italy) - 8.7 / 10 A very robust blend of Montepulciano & Sangiovese grapes that results in a balanced, medium bodied red wine that stands-up to heartiness of a beef ribeye steak. FOOD: Roasted Bone Marrow - 9.4/ 10 I have several friends that go here just for this particular dish. Funny enough, one can almost always tell that one is at Bestia because of the rather peculiar manner in which this dish is served. Hot, melted bone marrow is appropriately scooped out of the bone & poured onto spinach gnocchetti. It's like eating beef flavored mouth pillows of potato + spinach. It's definitely a dish that will impress whoever you are with. I can never resist ordering this whenever I am here. Oxtail alla Vaccinara - 8.9 / 10 The deep, rich maroon color of the rigatoni (thanks to beets) is a sight to behold. The pasta is firm but not too hard. It's a humble yet complex pasta dish that complements any main course. 26oz Margaret River Wagyu Ribeye - 9.4 / 10 Anybody who knows me knows that I love my ribeye. Any decent fancy restaurant does a ribeye. But no one does a ribeye quite like Bestia. The fermented mushroom cream delivers a punch of pungence not unlike a delectable dijon mustard, but to the highest of levels. This dish also makes me a believer in well-cooked onions served alongside steak. I usually like to take a home a portion of ribeye for later, but this is one of the very few instances when the steak is so good, that I can't help but finish it here. Again, the portion is more than enough to be shared. Fromage Blanc Mousse - 9.1 / 10 This seasonal dish hits all the right notes. It's the fanciest of cheesecakes, so I recommend sharing this. With its decadence, a little truly goes a long way & that's perfectly fine. The richness of the cheese is offset perfectly by the right balance of candied kumquats. A great "bite" to end on. Huge shout-out & thanks to Radu for being the nicest & most enthusiastic of servers. It's little things like him being so down to take pics of you with your party that really make me want to come back here. It the owners / management is reading this, please recognize how pivotal he is to your team. If he was working under me, I would most definitely give him a raise. Also, shout-out to Dani at the hostess stand. She is one of the most personable people. For being the first person that patrons see upon entering, she is the perfect face, attitude, & welcoming personality that the hospitality industry is in dire need of. She's a rockstar of a hostess & a pleasure to talk with. Bestia is a better place because of valuable employees like Radu & Dani. As always, come for the food. Come back for the service. I would definitely come back because of how amazing Radu & Dani are. Years after the hype, the vibe is still very much happening at Bestia.

    I've been wanting to try Bestia for a long time because of all the hype, but honestly, the…read moreexperience ended up being pretty underwhelming for the price. We ordered the squid ink pasta, pizza, and dessert, and the highlight of the meal was definitely the coffee and donuts dessert. The pasta was around $42 for a pretty small portion and honestly lacked flavor. The noodles were also harder than expected, texture-wise, and overall, it just didn't feel worth the price tag. The pizza was decent but tasted more like your average pizza that was just slightly elevated. Nothing really made me feel like the food justified how expensive everything was. The service was okay not bad at all and the interior itself is nice, but the overall vibe felt more suited for special occasions or dressed up dinners rather than casually stopping by for a quick bite. We came in wearing gym clothes after a workout and honestly felt a little out of place compared to everyone else there. What also left a weird feeling afterward was the automatic 4% employee health/benefits surcharge added on top of tax and tip. I completely support employees having healthcare and benefits, but when the food is already priced this high, it honestly makes me wonder why that cost is still being pushed onto customers separately. Dining here for just a few items already came out to over $100, so seeing another surcharge added afterward made the experience feel even more overpriced. I didn't ask for the charge to be removed, but the fact that customers have to specifically request that feels awkward and uncomfortable. Personally, I'd rather restaurants just price things transparently upfront instead of adding separate surcharges at the end. Overall, the dessert saved the experience a little, but for the price and overall experience, I personally don't see myself rushing back.

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    Mother Wolf

    Mother Wolf

    4.1(1.4k reviews)
    2.6 miHollywood
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    Tried a few dishes, and the standout was definitely the rigatoni--easily my favorite…read more Would come back again, especially to grab a seat at the bar and try more from the menu.

    Mother Wolf has been on my list for quite some time. We decided to finally dine here on our…read moredaughter's last night before she returned to college. The experience did not disappoint -- it was beautiful from beginning to end. Our extraordinary server was James. He was engaging, attentive and unpretentious. His knowledge of the menu was impressive as he explained each section and item in a simplified way. After making our choices, he suggested changing one of our pasta selections since they all had heavy sauces. We accepted his recommendation of the Spaghetti Arrabbiata, which turned out to be everyone's favorite! The tomato-based sauce was light and perfectly spicy. Everything and I mean EVERYTHING was amazing. The focaccia, oxtail meatballs and burrata with ham were a great start, showcasing the quality of the ingredients and thoughtful preparations -- they set the tone for our entire meal. The taste and texture of the freshly made pastas were unmistakable and so, so good with the wonderful sauces. The lamb chops were well-seasoned and cooked to perfection. I especially enjoyed the bed of sliced snow peas, green beans and English peas set over mint sauce. After all that, we had just enough room for shared desserts -- Budino and Tiramisu. Both were the perfect finish to a delicious meal. If you like chocolate, the Budino is for you -- rich but not overly sweet. Each yummy bite with the crumble topping was nicely balanced by the sprinkled salt. Service was impeccable and well-coordinated. We especially appreciated that dishes and utensils were changed after each course. A couple things to keep in mind: *Reservations - Via Resy. The reservation window is open 14 days at a time. *Parking - Valet is right in front. We found street parking just around the corner on Sunset (metered but free after 7pm). *Price Point - Approximately $100 per person. Mother Wolf is a cashless establishment. A 5% wellness fee is added to all checks. We will absolutely be back!

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    Numero Uno Pizza - pizza - Updated May 2026

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