Pizzeria Il Fico

Row 1

310 S Robertson Blvd (W. 3rd St.)
Los Angeles, CA 90048
(310) 271-3426
$ $
Mon–Sun: 11:00 AM–10:00 PM

Foursquare Tips

  • The spicy sausage on the La Diavola Pizza is made in-house and is quite tasty! If the weather is good, dine on the patio.
  • Check out the information on Pizzeria Il Fico on Urbanspoon
  • For dessert, try a Pizza Fragole E Crema Con Scaglie Di Cioccolato, a sweet pizza with strawberries and cream with shaved dark chocolate.
  • Trust them. Everything is SO good.
  • Best Gnocchi!! It's like fondue and and pasta combined in a perfect bubbly little pot. Lasagna is amazing too-- try anything with figs-- it's a menu theme
  • The chili spiked olive oil is a must on the otherwise mild La Campana con Bufala e Basilico
  • It's simply perfection. Order multiple dish's and share. You'll be glad you did. An infinite amount of tastings can be created! Be sure to try the Nutella Ravioli.
  • The nicest people in the world work here!
  • Literally amazing!! Beautiful renovation on the former Michele Richards! The best gourmet pizza selection I've ever seen! In my neighborhood it's actually open till eleven! Yay! Great staff! LOVE!
  • They have an Amazing happy hour 4-6 then again 9-11... Big portions of authentic Delicious Italian Tapas... from Arancini to Pizza...all at $6! Highly recommend!!!
  • Megan is the best server!
  • Waited 15 minutes without being greeted or offered wine list or water, so had to leave, too bad cos the menu looked great.
  • The pizza, while an obvious choice, is amazing. I also recommend the arancini and polpette
  • Get the crispy nutella ravioli for dessert
  • Great thin crust pizza!
  • Very Good vine selection ASK the manager he IS an expert
  • Great happy hour deals - $6 margherita pizza!
  • Amazing food and friendly staff .. And don't forget the dessert especially souffl
  • The involtini melaz was amazing, the staff was super friendly and helpful.
  • rocket pear fig and roasted pecorino cheese. Pizza custom order of anchovies, capers and olives nailed it, base of 'oo' flour like in Napoli....bingo