Pizza Parlor, East Long Beach’s pie-centric gem, is expanding in the best way possible. Taking over the now-shuttered Wine Cheese Etc. space directly north of Pizza Parlor, the pizzeria will become some 2,500 square feet. And it won’t just be more tables.
“We open up the wall next week and will be done with the remodel hopefully by the end of August,” said co-owner and chef Josh Knight. “Plan on expanding the menu and going more for a sit-down, dinner vibe. We couldn’t be more excited.”
What to expect from Pizza Parlor 2.0.
Tucked inside a nondescript strip mall where Clark meets Spring, Pizza Parlor LB may not look like much at first glance. But the pizzeria—sibling to the neighboring Coffee Parlor and both helmed by Long Beach native Josh Knight—has quietly flipped the script on what Eastside pizza can be. He’s done a ton of collaborations that—from a purely culinary angle—are clutch. From Huntington Park legend Ray’s Texas BBQ to our own Tacos la Carreta, Pizza Parlor has inserted itself into Long Beach’s absurdly strong pizza game from the get-go.
So the expansion? Seems obvious—and warranted. But what to expect? Chef Josh has, well, plenty of things to list: More beautiful desserts. Getting comfortable with their new chocolate tempering machine. Handmade pasta on Fridays and Saturdays, including lasagna in two ways. Charcuterie and bread boards. Wine flights…
“And we’re working on some more,” Chef Josh added excitedly. “We’re so stoked and, even better, the space will be beautiful too. It’s something worth sharing with our community.”
So what is Pizza Parlor for those that don’t know?
Long dominated by chain restaurants and fast food, East Long Beach hasn’t always been a haven for thoughtful, quality-driven dining. Knight knows this better than anyone—and he’s on a mission to change it. His pies might not be the cheapest in town, but they’re made with intention: high-quality ingredients, five-day fermented sourdough, and a kitchen team that genuinely gives a damn.
Chef Mike Ortiz, a Bay Area vet with time at Tartine and Lodge Bread, leads the pizza program. Riley Bowman handles dough like a pro, and pastry chef Megan Waterbury is crafting what may be some of the city’s best panna cotta and tiramisu—the latter of which will be a special from the space for Long Beach Food Scene Week—served in to-go containers, no less.
Knight didn’t plan on running a pizzeria. But when the city reclaimed a shared outdoor patio space during the pandemic, he felt a responsibility to create something lasting. That drive, paired with his background in baking and a deep respect for Long Beach’s evolving pizza scene, led to the launch of Pizza Parlor.
The pies here are playful and deeply satisfying, with every crust blistered to perfection, thanks to a meticulous baking process that includes a walk-in proof and two custom ovens.
Pizza Parlor LB is located at 2936 Clark Ave., Long Beach.
