Triple Beam Pizza — Highland Park Roman-style by Nancy Silverton

Triple Beam Pizza is a Roman-style pizza al taglio (pizza-by-the-slice) restaurant in Highland Park, Los Angeles, opened in February 2018 by James Beard Award-winning chefs Nancy Silverton and Matt Molina, along with wine pros Randy Clement and the Silverlake Wine crew ^[2][4][5]. The name refers to the triple-beam balance scales used to weigh each slice, which is cut with scissors and sold by the ounce ^[3][5]. The format—long rectangular pies displayed in a glass case, cut to order, and priced by weight—is a direct homage to the casual pizza-by-the-slice shops found in Rome ^[1][4].

Silverton, the matriarch behind the Mozzaplex (Osteria Mozza, Pizzeria Mozza, Chi Spacca) and founder of La Brea Bakery, expanded beyond her DTLA empire with this Highland Park outpost, her first standalone project outside the Mozza orbit ^[3][4][7]. Molina, her former chef de cuisine at Mozza and later chef at Everson Royce Bar, co-created the menu ^[4]. The Highland Park location (5918 N Figueroa St) was chosen as a fast-gentrifying neighborhood with a walk-up, neighborhood-pizzeria feel ^[3][4]. The tiny red-and-white space features a back concrete patio with heat lamps, making it kid-friendly and casual ^[2][3][5].

The menu offers close to a dozen pizza varieties, including classic Margherita, Potato Sage & Truffle, Roasted Fennel & Sausage, and seasonal options like Acorn Squash ^[3][8]. Vegan and gluten-free pies are always available ^[1][3][6]. Beyond pizza, the kitchen turns out panini (e.g., the autostrada sandwich with finocchiona, mortadella, and provolone) and salads like the Triple Beam chopped salad ^[3][5]. The beverage program, overseen by the Silverlake Wine partners, features Italian wines by the glass or bottle and craft beer, creating a pizza-to-natural-wine-bar ecosystem that mirrors the owners’ adjacent ventures (Everson Royce Bar, Silverlake Wine) ^[2][3][5]. Triple Beam has since expanded to Echo Park, Glendora, and Santa Monica ^[2].