Travis Lett’s incredibly thin pizzas, baked in a wood-burning oven, are just part of the reason Gjelina is one of the most buzzed-about restaurants in town. The place doesn’t accept reservations, which means there’s almost always a line for Lett’s casual California cuisine, like wood-roasted cauliflower with garlic, parsley and red chile. Prime seating is in the backyard near the outdoor fire pit. An annex called Gjelina Take Away, selling sandwiches and pizza, opened next door in 2011.
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From Food & Wine , SEP 2011
The local artists and surfers who were Gjelina's patrons when it opened in 2008 now compete for seats with out-of-towners who come for chef Travis Lett's rustic but meticulously prepared Cal-Med...MORE
From Food & Wine , JUN 2010
This place is rightfully known for both pizza and pizzazz, but I loved its many vegetable dishes, especially the wood-roasted cauliflower...MORE
From Food & Wine , JUN 2009
A Cal-Ital place with great lamb-sausage...MORE