Korean barbecue pizza, Nutella carrot cake fried dough at Dough Pizzeria in WeHo

1/6

The Korean BBQ pizza with braised short rib, lipstick pepper, kimchi, pickled jalapeno and mixed herbs. (Jenn Harris / Los Angeles Times)

2/6

The BBQ chicken pizza with red onion, southwest chipotle sauce, cilantro, avocado and mozzarella. (Jenn Harris / Los Angeles Times)

3/6

The Brussels sprouts with garlic parsley, balsamic, parmesan and lemon zest. (Jenn Harris / Los Angeles Times)

4/6

The striped bass with a miso broth, snap peas and cabbage slaw. (Jenn Harris / Los Angeles Times)

5/6

The gnocchi with roasted oyster mushrooms, charred broccoli and brown butter sauce. (Jenn Harris / Los Angeles Times)

6/6

The fried dough stuffed with carrot cake and Nutella, topped with caramel and powdered sugar. (Jenn Harris / Los Angeles Times)

By Jenn Harris

April 18, 2014 1:19 PM PT

Name of restaurant: Dough Pizzeria and Bar

Chef: 22-year-old Parker Shaw, who has spent time in the kitchen at Mozza, Obika Mozzarella Bar and Joe’s in Venice.

Concept: An Italian eatery by entrepreneur Alex Ganjian in the former Frank and Johnnie’s space on Sunset Boulevard. The pizza dough and pasta are made in-house, but nobody’s taking themselves too seriously, with a Korean barbecue pizza and fried chicken and waffles pizza topped with Cinnamon Toast Crunch cereal-crusted chicken, Italian waffle cookies and Granny Smith apples. There are also traditional pies; a small selection of entrees such as striped bass in miso broth, Jidori chicken in bacon milk sauce and gnocchi that come silver-dollar sized in a brown butter sauce; plus sandwiches on house-made ciabatta. The atmosphere is relaxed and casual with dim lighting, a pop of red from the dining chairs and framed celebrity autographs on the walls, saved from the previous restaurant.

What dish represents the restaurant and why? The Korean barbecue pizza topped with bits of braised short rib that crisp up in the oven, lipstick pepper, pickled jalapeno, cheese and plenty of kimchi. It’s Asian fusion, upscale dining and late-night eats all in one slice. For dessert, a carrot-cake-and-Nutella-stuffed fried dough.

Appropriate for: Any occasion.

Who’s at the next table? A group of grungily dressed twenty-somethings in tattered jeans, chatting excitedly about that night’s show at the Roxy, a quiet couple sharing a pie and a few friends at the bar ordering martinis.

Service: Friendly and eager to make suggestions. Your server will most likely recommend dipping your slice in some of the honey habanero sauce on the table.

Uh-oh: You’re fighting to find a parking spot on a very crowded stretch of Sunset that includes people parking for the nearby Roxy and Viper Room. And if you do manage to snag the meter in front, it’s only 20 minutes.

What are you drinking? A bottle of Villa Pozzi Nero D’Avolo. You can also opt for a beer, soda or Orangina.

Info: 8947 Sunset Blvd., West Hollywood, (310) 275-7770, www.choosedough.com.

The scoop on more new restaurants? Follow me on Twitter: @Jenn_Harris_

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