5 Questions for Brad Winnaman

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Master baker Brad Winnaman recently opened Urbano Pizza Bar, a downtown pizza joint that serves Neapolitan-style pizza with a modern flair. He has worked at notable L.A. institutions including Campanile and La Brea Bakery. Winnaman says he has perfected the pizza crust, one that is flavorful and substantial, yet light and airy.

Latest ingredient obsession? Having worked at a bakery for the past 17 years, my absence from the restaurant industry has drawn me back to the meats and salumi that I’ve always loved from other countries. But in recent years I’ve enjoyed the growth of the domestic meats and salumi industry that’s now on par with anything you can find in the world. That’s very exciting.


What chef has most influenced you? Nancy Silverton.

What restaurant do you find yourself going to again and again? Gjelina in Venice... I always have to have a pizza. I love [chef Travis Lett’s] gnocchi.

The one piece of kitchen equipment you can’t live without, other than
your knives? A pizza peel. Can’t make a pizza without it.

The last cookbook you read -- and what inspired you to pick it up?
‘Two Dudes One Pan.’ I’m always interested in the minimalistic way of cooking. I like simplicity. And I love Animal restaurant.

Urbano Pizza Bar, 630 W. 6th St., Los Angeles, (213) 614-1900,


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