Waldo’s Pizza’s last popup to happen this weekend before he takes over Due Fiori

Waldo Stout—the dough master behind the Waldo’s Pizza—will be hosting his last popup at this weekend’s upcoming “bar-mers” market at Port City Tavern for Long Beach Last Call. It will be your last chance, at least for a long while, to taste the man’s perfected pies that he churns out of his wood-burning oven on wheels.

So is Waldo’s Pizza disappearing? No—but it will be on pause while he heads the food program at Due Fiori.

This weekend being your “last chance” is very much an emphasis on the in-quotes—because Waldo is unquestionably focused on getting Waldo’s Pizza its permanent space that is, in his words, “a pizzeria that sticks around for 30, 40 years—like the old-school pizzerias in New York.

“Waldo’s pizza is not coming to and end—and it will have its brick-and-mortar,” Waldo said. “That’s always been the dream and that will continue to be the focus. Popups will likely happen in the future, but for now, I need to focus on my new endeavor: Due Fiori.”

Due Fiori—the upcoming Italian concept from Baby Gee Bar owners Daniel Flores and Gianna Johns—will flex Waldo’s other skills, particularly and including his pasta making mastery.

Given the man’s culinary pedigree—stints at Culver City pizza staple Roberta’s. Then Gjusta. Then Otium under the Thomas Keller-mentored Chef Timothy Hollingsworth. Pizzeria Sei…—it is going to be a wonder watching him create a fresh, Italian-centric menu that hones in on the culinary talents he has built up throughout his career.

On top of it all, to watch such a humble, immensely talented trio like Waldo, Daniel, and Gianna team up for a culinary endeavor is nothing short of exciting for the food scene—and we have to patiently await the details when they are ready to leak them.

Why Waldo’s Pizza is wildly successful (and why it’s outright rad he’s heading a kitchen).

“My hands were made for dough.” This is likely the most direct example of Waldo’s spirit when it comes to working with anything glutenous and stretchy, carby and doughy.

Waldo has a culinary pedigree like no other. From L.A. legends like Bestia and Bavel to Long Beach staples like Little Coyote (for which he created the dough that was promptly stolen by its former owners and proclaimed as their own) and Naples gem Marlena under the dough-creation of Chef Michael Ryan, Waldo has had his hands directly involved in making some of the region’s best food.

And that is what makes having Waldo’s Pizza such an honor for Long Beach’s wildly strong pizza game.

What is this Bar-mers Market you bring up?

Set to take over the parking lot and patio of Port City Tavern, the Long Beach Last Call “Bar-mers” Market will feature ticketed tastings, food, and some of the finest in our industry showing off their creative side. Pouring will be Four Roses Bourbon, Centenario Tequila, Don Julio, and Liquid Light Wines along with Sangre De Tigre michelada mix and Fever Tree mixers. For food, we will feature the following:

• Obviously, Waldo’s Pizza (featuring some of the city’s best pizza)
• Ida’s Sweets (bringing on Cambodian and American desserts)
• PBS Pub (bringing their famed peanuts)

To attend? Free. To sample alcohol brands? A simple $20 ticket, which also includes a cocktail. Tickets will be available on day-of at Port City Tavern.