Never mind New York or Neapolitan, and never mind round or square pizzas. The pies at the new Parallel Pizzeria are inspired by New Haven, Conn., and they’re oblong. A collaboration by Ryan Adams, chef-owner of acclaimed Three Seventy Common in Laguna Beach, and chef James Nunn, a former punk-band drummer, the menu skews fun, starting with the charcoal-fired pizzas. The mashed-potato pizza is a huge hit and uses bacon, jalapeno, Pecorino cheese, onion, garlic, thyme, black pepper, and olive oil. The littleneck clam pizza features most of the same ingredients but substitutes chile flakes for the jalapeno and adds parsley. Most popular? The Killer Dana, with Italian chicken sausage, sweet peppers, and pesto. The distinctive crust is thin, rimless, crunchy, and addictive. Options include gluten-free cauliflower crust and vegan cheese. The house salad steps it up, too, with organic mixed greens, pear, candied walnut, Gorgonzola, and lemon vinaigrette. Enjoy house-made meatballs as a starter or on a roll with mozzarella, marinara, and Parmesan. The fast-casual eatery marries contemporary California-coastal with 1970s East Coast grit and looks out onto Pacific Coast Highway. On the walls are vintage skateboards, surf images, and punk-band fliers. Choose from small plates, salads, sandwiches, and pizzas ($6.50 to $30).
34255 Pacific Coast Highway, Dana Point, 949-441-7406, parallelpizzeria.com
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