Pizza spot from "Eat Pray Love" comes to LA with spritz cocktails and pies.

With a century-old recipe and authentic, Neapolitan cooking method, L’Antica Pizzeria da Michele opens its first U.S. location in the heart of Hollywood. The concept originates from the famed Naples pizzeria, which first had its Hollywood moment with notable inclusion in Elizabeth Gilbert’s memoir “Eat Pray Love,” portrayed by Julia Roberts’ film adaption in 2010.

“We have meticulously brought the same standards, recipes, ingredients, and respect for Neapolitan pizza to Los Angeles,” says owner and designer Francesco Zimone. “Our Hollywood location serves as a flagship to plant our roots in the U.S. and share our passion for this unique pizza experience.”

Last year, Zimone recognized the potential in Hollywood’s Café des Artistes restaurant, just north of Sunset Blvd., and clarified a vision to bring the unique, Neapolitan concept to the area. Over half of the restaurant’s seats are housed in “il cortile,” the restaurant’s lush, alfresco courtyard where diners can view the pizzaiolo as the main focal point.

He built and designed the 6,000 square foot space, which includes two garden patios, an indoor lounge area with a fireplace reaching the top of the ceiling and an expansive indoor bar. Over half of the restaurant’s seats are housed in “il cortile,” the restaurant’s lush, alfresco courtyard where diners can view the pizzaiolo as the main focal point. The atmosphere is classic Italian meets modern Californian surrounded by lush greenery, where guests witness the pizza-making process in Da Michele’s signature stone oven.

The décor weaves together natural wood and Baltic stone throughout the terrace and interior; green hues from the Mediterranean, Capri, and the Amalfi Coast; blue and white tiles adorning the walls alongside the patio; iron from historic buildings in Naples; as well as dark walnut wood and leather elements influenced by Zimone’s family’s home. The result is an airy and inviting home-like space tucked away in the city.

Trained by the Association Verace Pizza Napoletana in Italy, Head Pizzaiolo, Michele Rubini prepares traditional pizzas and ensure that each pie meets the specific requirements to respect the traditional art of Neapolitan pizza making. Rubini utilizes imported ingredients—from high-protein flour, fiordilatte cheese to premium canned tomatoes from Italy—to put forth pizzas with impeccable quality and taste.

He calls upon Italian culinary traditions and a practiced mastery to replicate the pizza as it would be made in Naples. The pizza menu features varieties such as the Margherita with tomato, fiordilatte cheese, pecorino and basil; Marinara with tomato, oregano and garlic; the deep-fried Pizza Fritta with Parmigiano and basil; Cosacca with tomato and pecorino; and Bianca with mozzarella, pecorino and basil.

Under the culinary direction of Head Chef Antonio Giordano, an Italian restaurant owner and formerly of Gujsta Bakery and Terroni), the restaurant also showcases coastal, Italian-inspired dishes on its Taverna menu. Highlights include the Melanzane a Funghetto, (burrata and eggplant) Spaghetti Al Pomodoro, Pappardelle Alla Genovese (slow-cooked short rib) and Filetto di Brazano Allacqu Pazza (poached sea bass).

The Italian-style spritz menu at da Michele offers three refreshing takes on the traditional spritz with unique variations crafted by bartender Paul Ordoñes. The results are perfectly balanced, easy-to-sip – perfect for the summer months on da Michele’s gorgeous courtyard garden patio. The menu includes the Summer Spritz made with prosecco, Lo-Fi Dry, cucumber, mint and lemon; the House Spritz Bianco made with pinot grigio, Lo-Fi Dry, Elderflower and Verjus; and the House Spritz Rosso made with prosecco, Lo-Fi Gentian Amaro and orange.

Select beer such as Peroni and an impressive list of Southern Italian wines are also available.