Chef Daniel Holzman, a New York native, recently opened his second pizza location, Danny Boy’s Famous Original, in Westwood. On July 17, the first day of the new standalone restaurant, Holzman was seen greeting customers and ensuring the quality of the pizzas coming out of the kitchen. He took a moment in the afternoon to share some fascinating pizza history.
Holzman explained how Italian immigrants, facing xenophobia in early 20th-century America, banded together to establish pizza shops. They taught each other the art of making dough and running a business, which is why New York pizza has a consistent style. He also recounted how the size of pizza pies grew in Queens and Brooklyn, sparking a friendly competition among pizzerias. “Lenny from Avenue U made a 15-inch pie, Giovanni from Avenue J made a 16-inch pie, and so on,” Holzman recalled, noting that today, pizzas can be as large as 20 inches.
The name “Danny Boy’s Famous Original” is a nod to Ray’s Pizza, a New York institution. In 1959, the original Ray’s Pizza opened in Little Italy. A dispute led one of the owners to open a rival shop called Original Ray’s. The original then rebranded as Famous Original Ray’s, sparking a legendary feud. Holzman fondly remembers eating at Ray’s and wanted to honor that legacy with his own pizzeria.
Growing up in New York, Holzman was accustomed to pizza being a staple at any time of day. “Pizza was a four-meal-a-day thing,” he said. When he moved to Los Angeles, he missed the distinct taste of New York pizza and wanted to bring that nostalgic experience to LA. The walls of his restaurant are adorned with photos of iconic New York pizzerias like Di Fara, Giardini, and The Original Ray’s.
Danny Boy’s Famous Original offers a variety of pies, including cheese, pepperoni, and a white pie with mushrooms. After two years of perfecting their recipes at the Downtown LA location, they also serve hero sandwiches, salads, and appetizers like garlic knots and hot wings. Holzman noted that both New York transplants and LA natives love New York-style pizza, which he describes as the original American pizza with the most tradition.
Holzman’s culinary journey began at age 15 at the Michelin-starred Le Bernardin in New York City. He worked at prestigious restaurants like NYC’s Palladin and San Francisco’s Jardinière before co-founding The Meatball Shop in New York in 2010. The Meatball Shop grew to ten locations, offering over 50 types of meatball recipes. However, Holzman eventually returned to Los Angeles to be closer to family and focus on pizza, a beloved dish from his youth.
Holzman fondly recalls visiting Westwood in the ’90s and falling in love with the area. He was inspired by Diddy Riese, known for its affordable ice cream sandwiches, to include a similar dessert at The Meatball Shop. Now, Holzman is excited to bring that same joy to his new venture.
Holzman enjoys every aspect of running his pizzeria. “I love waking up early and opening up the doors,” he said. “I love turning on the lights. I love cleaning at the end of the night. I love the people. I love the food. I love the fact that I get to be at my favorite party every single day of the week.”
The Westwood location will soon expand its menu to include cold sandwiches, stromboli, spaghetti and meatballs, and a new beverage program featuring beer and wine, led by sommelier Cameron Mahlstede.
