Danny Boy's is the slice joint of Chef/Owner (and native New Yorker) Daniel Holzman's childhood dreams: classic NY-style pizza made with great ingredients, thoughtfully prepared with passion. As a classically trained chef, Daniel approaches pizza with reverence; in his words, “Pizza isn’t fast food, it’s one of America’s most important dishes.” The menu features pizza by the slice or by the pie, overstuffed hot hero sandwiches, farm-fresh salads, and classic appetizers like garlic knots and meatballs. Since opening in August 2021, Danny Boy’s has been praised for its "ultrawide, perfectly foldable, tangy-crusted slices [that] nail it" (Los Angeles Magazine) and been featured in Eater LA, Thrillist LA, and The Infatuation, among others.
Daniel started cooking at the age of 15 at the elite Le Bernardin in New York City. Four years later, he attended The Culinary Institute of America on a full scholarship from the James Beard Foundation. Since then, he’s worked at numerous acclaimed eateries including Palladin, Napa, The Campton Place, Aqua, Jardinière, and Axe. In 2010, Daniel co-created The Meatball Shop, dedicated to serving the best meatballs in the world, now with multiple locations in New York City. He is the co-author of the best-selling The Meatball Shop Cookbook, published in 2011, and is the co-author of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, released in Spring 2022. Over the course of his impressive culinary career, he has been featured in publications such as The New York Times, Saveur, GQ, People, and Food Network Magazine and has appeared on Selena + Chef, The Tonight Show, and Good Morning America, among others.
We’re thrilled to welcome Daniel Holzman and Danny Boy’s Famous Original to Halo on Bunker Hill. If you catch us with a slice of pizza in hand (or a whole pizza pie), you’ll know it came from Danny Boy’s.
For a full list of eateries at Halo in Downtown L.A.’s Bunker Hill neighborhood, visit our Dine & Explore page.