Dirty Pepperoni in Downtown Long Beach is the newest member joining the legion of Long Beach’s absurdly solid pizza staples.
When you talk to Mikey Loco, the word “hustle” doesn’t even begin to cover it. The longtime Long Beach local, known for his motorcycle and youth mentoring work through Dirtbags, is now turning his passion for pizza into his next venture: Dirty Pepperoni, a brand-new pizzeria and restaurant bringing fresh energy—and a powerful redemption story—to the heart of Downtown Long Beach.
But for Mikey, Dirty Pepperoni isn’t just another restaurant. It’s the product of a friendship, a few life lessons, and a shared love of craft—one made of steel, the other of dough.
A motorbike, a pizza, and a chance encounter turns to friendship.
“I build bikes for a living,” Mikey said, gesturing toward the space’s industrial design—hand-built tables, pendant lights made from motorcycle headlights, metallic epoxy floors that shimmer like chrome. “But every time I travel, I make it a point to hit every pizzeria I can. Pizza’s been my side obsession for years.”
That obsession led him to a chance encounter at his own shop, which introduced him to the man behind the dough: Chef Lev Kim.
“One day, this guy walks into my shop—heavy accent, covered in flour, shoes all busted,” Mikey said, laughing. “I didn’t know who he was, just treated him like anyone else. He points to one of my bikes and says, ‘I want one like that.’ Next thing I know, he’s paying cash on the counter.”
That meeting would spark not just a friendship, but a future partnership built on mutual respect and a shared drive to create something out of nothing.
When life falls apart, go back to a new starter dough…
“He called me one day and said, ‘I’m going through it,’” Mikey recalled. It is a call that many good friends have the unfortunate task of handling—and this one was a hefty hull.
“Going through it” was putting it lightly: immensely deep family concerns. A choice that wasn’t really a choice at all to step away from his business. An attempt to rekindle his love of food via a food truck—only to have it stolen before he began. Chef Lev was handed ml a round of brick walls with every swing he took.
“Just one blow after another,” Mikey recalled. I told him what I always tell those I love when they’re down: ‘Chin up. Chest out. Let’s eat. Let’s talk.’ I just wanted to be there for my boy.”
That dinner turned into something more. With the offer ‘Let’s open a pizza spot. I’ll handle the business side, you handle the food.’” For Mikey, it wasn’t charity—it was belief. “He’s one of the most talented people I’ve ever met,” he said. “He just needed someone to believe in him again. And I knew with my marketing, my network, and his craft, we could do something great.”
For co-owner Tod Somerville, the evolution of Dirty Pepperoni is a collective one.
The story of Dirty Pepperoni isn’t just about pizza—it’s about the chemistry of trust, timing, and shared ambition. And for TodnSomerville, the partnership began in an unexpected place: a search for someone who could customize his motorcycle.
“I met Mikey while looking for a master bike builder I could actually trust,” Tod said. He found that in Mikey Loco and, as the two worked through the creative process, they built what Tod calls “a mutual respect, friendship, and trust.” He also noticed something in Mikey that went beyond craft.
“Mikey has this unique business acumen,” Tod said, “so I told him that if he ever had a business idea worth pursuing, to let me know. And then we were eating pizza one night during the bike build when Mikey introduced me to Chef Lev. After about ninety minutes of talking about the idea of starting a pizzeria, I asked Mikey if he had a name in mind. He just smiled and said, ‘The Dirty Pepperoni.’ It basically sealed the deal right then and there.”
Within months, the trio made it official, forming The Dirty Pepperoni, LLC, with each bringing their own strengths to the table: Lev leading the kitchen. Mikey running the dining room, bar, and marketing. And Tod handling the administrative backbone: funding, licensing, payroll, and operations.
“Bottom line,” Tod said, “Mikey and Lev are the face and inspiration behind the brand. I’m more behind the scenes. But we’ve not only built a business. We’ve built a friendship and brotherhood. That’s what makes Dirty Pepperoni work.”
A look into the offerings at Dirty Pepperoni…
Dirty Pepperoni’s approach is part neighborhood hangout, part late-night lifeline. “We’re staying open late—Thursday through Saturday till midnight, personal pizzas till 2AM,” Mikey said. “We just want to feed the city.”
Old-school in spirit and style. Meant for the family as much as the crew of friends.
Dirty Pastrami Sandwich: Pastrami | honey mustard | pickles | provolone cheese | pepperoncini peppers | fresh baked flat bread
The Dirty Pepperoni: Marinara sauce | mozzarella cheese | signature spicy pepperoni | hot honey
The Bruschetta: Olive oil | mozzarella cheese | fresh sliced tomatoes | red onion | oregano | salt | black pepper | fresh basil
Chef’s Special: Homemade DP white garlic sauce | mozzarella cheese | bacon | fresh oregano | ocean clams | fresh garlic | Parmesan cheese
Seasonal Special: Homemade DP white garlic sauce | mozzarella cheese | brie cheese | fresh arugula | prosciutto | pomegranate | balsamic glaze
Calzone: Choose your fillings.
The Dirty Caesar: Romaine lettuce | grilled chicken | croutons | Parmesan cheese | Caesar dressing | Chicken breast +$6
The Linden: Romaine lettuce | red onion | banana peppers | roasted bell peppers | black olives | pickled carrots | Italian dressing
Mikey Loco’s heart is as big as his dreams—and proof lies in his Dirtbags Academy.
Here’s the thing about Mikey Loco: the bikes are the hook, but the homework is the point. Out of a Harley shop on Artesia, he’s built Dirtbags into a neighborhood machine that turns wrenches and, just as deliberately, turns on lightbulbs for kids who need a shot. That’s the soul of Dirtbags Academy—a youth mentorship program tucked inside the roar of V-twins—where trade skills meet confidence building and community. The shop calls it a safe, inclusive space; the mission is plain: give young people hands-on training, a support network, and a way to see themselves in a future with real work and real dignity.
They recruit in the open—“we’re only accepting twenty students”—and lay out a structured pathway: a 12-week run at multiple trades (think motorcycle maintenance, welding, custom paint), with the promise that the first program is just the beginning. That cadence—start strong, keep showing up—feels very Long Beach: pragmatic, scrappy, built on follow-through rather than flash. They use the magnetism of bike culture to fund and funnel opportunity where it’s thin.
So yes, Mikey will sell you parts, tune your Harley, and send you down the 710 running smooth—but the bigger project is quieter and steadier. It’s a classroom that smells like metal and solvent, a first spark from a MIG gun, a mentor’s hand on a shoulder. Every finished bike pays the rent; every finished cohort pays the city back. That’s the philanthropy here: not a gala, but a garage.
Dirty Pepperoni is located at 149 Linden Ave.
