The first mistake at Triple Beam Pizza is assuming the slice is priced by weight. It is not. The Highland Park restaurant serves Roman-style pizza in long, thin sheets, cuts portions with scissors, and sells them as fixed-price Big Slice, Half Pizza or Whole Pizza. That distinction matters at the counter, where the portion is sized by length and the queue moves around a decision that is partly visual. A whole pizza feeds approximately three to four people, while a single big slice is a more contained proposition. Once the format is understood, the ordering feels less like portion maths and more like choosing the right piece of a tray.
The awkward bit is that the slice is sized at the counter but priced as a Big Slice, Half Pizza or Whole Pizza, not by weight. Ask Karpo which portion, seating spot and lunch timing will make the Highland Park stop simplest right now.
This is Roman pizza, not a round pie in disguise
Triple Beam's pizza arrives in long, thin Roman-style sheets rather than the familiar circular format. Portions are cut by length, and the scissors are part of the service rather than a theatrical flourish added afterwards. The current menu gives the choices proper names: Big Slice, Half Pizza and Whole Pizza. That makes the place easier to understand than the loose visual language of a tray, but only once the customer knows that size and price are separate decisions.
The restaurant opened in Highland Park in February 2018 as a collaboration involving Nancy Silverton, Matt Molina and Randy Clement of Silverlake Wine. Silverton and Molina are James Beard Award winners, which explains the serious approach to dough and toppings without turning the place into a formal restaurant. The useful point for a first visit is simpler: this is a counter-service pizza room built around portions from a long sheet, not a table-service operation serving standard pies.
The price board rewards a deliberate order
The big-slice prices currently make the menu easy to scan. Cheese and margherita are $6.50, pepperoni is $7.25, acorn squash is $8.50, and roasted mushroom and shallot is $10.25. Those prices are for fixed portions, not an amount weighed in front of the customer. If the aim is a quick lunch, the cheaper classics keep the decision uncomplicated; the vegetable toppings make more sense when the slice itself is the point of the visit.
Half pizzas broaden the choice without committing to a whole pie. A pepperoni half is $13.50, vegan margherita is $16, and sausage with roasted fennel and fontina is $20. The menu also includes vegan chorizo with roasted squash, so the plant-based options are not limited to one token substitution. Whole pizzas feed approximately three to four people, making that format the sensible order for a small group rather than an ambitious solo lunch.
Lunch is the cleanest way in
From 11am to 2pm Monday through Friday, the restaurant offers a $10 weekday lunch special: one big slice and a drink. It is the most useful timing detail on the menu, particularly for anyone who wants a defined spend and does not need a half pizza. The regular opening hours are 11am to 9pm Sunday through Thursday and 11am to 11pm Friday and Saturday, so dinner and later weekend visits have more room around them.
Ordering is done at the counter. A line is possible, and the expected exchange is tactile: indicate how large a portion should be with your hands, receive the slice on a tray, then take it to a seat. Deciding before reaching the front helps, especially if the queue has formed behind you. The sensible first-timer's error to avoid is asking for an ounce measurement or treating the tray as a self-service buffet; the restaurant works by named portions and length.
Take the tray to the back patio
Triple Beam's Highland Park location has both indoor and outdoor seating, including a back patio. For eating on-site, the patio is the most distinctive part of the arrangement: order at the front, take the tray through, and settle outside rather than hovering near the counter. It is a useful distinction when the room is busy, because the ordering area and the eating area have different jobs.
Beer and wine are available, giving a half pizza or whole pie a more settled pace than the big-slice lunch special. The patio also suits a mixed order, where one person wants a standard slice and another wants a vegan option or a more elaborate half pizza. There is no need to make the first visit revolve around a large order; the portion system is designed to let the table combine different levels of commitment.
One extra item is worth keeping in mind: the focaccia. The O.G. version comes with olive oil, rosemary and sea salt, and works as a quieter counterpoint to the topped pizzas. It is the sort of order that can disappear into a group meal if nobody has planned it, so it is worth deciding on before the tray leaves the counter.
Highland Park makes the stop easy to place
The address is 5918 N Figueroa Street, Los Angeles, CA 90042, in Highland Park. Metro's Highland Park station is at 151 N Avenue 57, with 10 bike-rack spaces and 16 bike lockers. That gives the visit a practical arrival point without turning the restaurant into a destination that requires elaborate logistics. The station and street address are worth keeping distinct in mind: one is the transport reference, the other is where the pizza is served.
Triple Beam's current location list also includes Echo Park, Glendora and Santa Monica. For this particular meal, the Highland Park address is the one to use, and the street number matters because the restaurant has more than one branch. The local format is consistent enough to make the stop recognisable, but the exact room, patio and hours belong to the Highland Park location.
Practical notes
Triple Beam Pizza is at 5918 N Figueroa Street, Los Angeles, CA 90042, in Highland Park. Current hours are Sunday through Thursday 11am to 9pm and Friday through Saturday 11am to 11pm. The weekday lunch window is 11am to 2pm Monday through Friday, when a big slice and a drink cost $10. Big-slice prices include $6.50 for cheese or margherita, $7.25 for pepperoni, $8.50 for acorn squash and $10.25 for roasted mushroom and shallot. The Highland Park Metro station is at 151 N Avenue 57, with 10 bike-rack spaces and 16 bike lockers. Arrive ready to indicate portion size with your hands, expect counter ordering and take the tray to the back patio. The important distinction is that slices are scissor-cut but sold at fixed prices by portion, not by weight.
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Sources consulted: triplebeampizza.com · toasttab.com · eater.com · timeout.com · theinfatuation.com
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Ask Karpo first
The hard thing to get right from a map pin is the counter routine: the Highland Park room uses scissor-cut portions, fixed Big Slice, Half Pizza and Whole Pizza prices, a possible queue and a back patio for eating. Ask Karpo for the best portion and arrival time for this visit, plus what else near 5918 N Figueroa Street is worth the walk.
