"When I tell people that Valencia invented pizza, they don't believe me," Chef Jose Andres once said. I did not think much of it until I visited the newly opened Casa Leo in Los Feliz, where that idea suddenly makes sense.
The lardon coca, a flatbread that might be Spain's best kept secret, packs a buttery, spicy kick from picon queso and a passionfruit drizzle. There is a subtle seafood depth that feels enriched by stock, making every bite layered and addictive.
All of Chef Joshua Whigham's training and R&D clearly paid off. Every bite hits. For all the talk that Los Angeles doesn't understand Spanish food, Casa Leo might just be the city's strongest case yet.