LYNX

We had a fantastic experience at Lynx. The menu is small - but there is no deadweight. The cocktails are some of the best I’ve had period. The pizza was delicious and not quite like anything I’d had before (apart from Leopardo). The crust was fluffy but still structured at the middle of the pie. The real standout for me was the biscoff/ice cream dessert. It was incredible - a combination of tart and spice that I didn’t think would work but absolutely knocked it out of the park. We will be back!

Beyond excellent! So grateful to have enjoyed that magnificent mushroom pizza! It is visually enormous yet lighter than air. Sharing a pizza for two is just the right amount for me. And then the cocktails! Wow!

Lynx feels like a tighter, more intimate Leopaldo (RIP, deuces, won't miss the smoke from the wood fire oven). Its just pizza and cocktails. Joshua Skenes' thoughts and personal takes on the two that have been in development for years. It's not any particular style, it's not a particular copy, it's just what he likes and his takes on things any knowledgeable diner already knows and a great introduction for those that don't. Good pizzas and maybe even better cocktails. The place is next to Tatsu, only says 'Bar' out front, and it's exactly where your GPS says it's at. Staff is friendly and attentive, but leaves you to your conversations. If you come early you'll get a lot of natural light that turns into a red glow as it gets darker (food photos beware). These aren't your classic or local pizzas. You just need to know what you are ordering. Yeah the ingredients are on the menu. If you still don't understand, the staff will help. If you STILL don't understand just peek over at the next table and you'll see what people are ordering as there's only 5/6 pizzas to choose from. As it's currently listed, the menu gets more adventurous as you go down the line. This is a spot that you should really eat the crust. There's time, effort and thought put into the dough. All the fancy scientific things you've heard pizza nerds/chefs/enthusiasts talk about were put into the dough to create flavor, texture, and become a vessel that compliments all the toppings. It's chewy, it's crunchy, it's got a bit of crumb, a bit of char, and is overall a lovely, pillowy outcome. The pies may be priced a little higher than your local spot, but each quarter slice is heftier than it looks. The cocktail menu by Brandyn Tepper is a fresh take on classics. There's everything from boozy to fruity, a beer option, and probably wine options. If you can, stick to the cocktails as they pack a punch and really delivers on the flavors of their descriptions. The filthy martini is ice cold and comes customizable to your level of filth. The grape sour is a little boozy pack of Japanese grape candy. You'll get your bbq'd banana peel money's worth in the stand and the sudachi daiquiri was an amazing balance of citrus on the nose, acidity balancing foam, and tart and sweet rum finish. Hopefully Lynx has the legs to stick around and really grow into something even greater than what it already is. As much as LA is open to different things, there's always a time of blowback and learning when something is different. In a time where nostalgia and comfort is what's reliable, safe, and 'what sells'; it's always nice to see a little bit of uniqueness and individuality.