1227 E. 4th St.
The thing I love most about Baby Gee���which I go into full detail on in my feature on them for Eater LA
—is that owners Gianna Johns and Daniel Flores straddle the two best qualities someone opening a new space in a much-loved community can straddle: On one hand, an immense amount of humbleness and, on the other, a great grasp of knowledge.
While I disagree with the headline given by editors over at Eater—I wouldn't venture to call Baby Gee divey—there is one thing that makes Baby Gee already feel like it's been here forever and that is the sense of connection and hospitality Johns and Flores exude—and that includes in the details of their drinks and food.
Through a very tiny space and convection oven at the deep end of the bar, Flores churns out round warm marinated olives, an array of pickles, and more. But the focaccia and pizza is where it's at: Made by Pasquale Chiarappa of Della Corte Foods in Los Angeles, the same label used at Nancy Silverton's Mozza, and delivered parcooked and air-sealed for easy finishing at Baby Gee, the light loaves are topped with olives while the pizzas come with olives or pepperoni, a drizzle of honey, and some chile flakes to boot.
Drink up and snack down.
For Brian Addison's full feature on Baby Gee for Eater LA, click here.