Due Fiori Verified listing

The team behind the award-winning bar Baby Gee—all-around awesome humans Daniel Flores and Gianna Johns—have taken on a restaurant on a much-loved stretch of Long Beach. The group’s collective experience includes management at Bestia and Broad Street Oyster Company, as well as opening the Los Angeles outpost of the famed New York hotel bar the NoMad.

We're talking some of the city's best pasta and pizza, plus a stellar wine list and a vibe like no other.

Their pizzas? Hearty and Sicilian in inspiration, these cheese-cooked-the-edge rectangles are wonderfully crafted. In fact, I encourage folks to take on the Rossa Rossa as an example: Cheeseless, with nothing but sauce, salt, basil, and oregano, this serves as a prime example of why Waldo’s expertise with gluten should never be dismissed.

Now, the space includes brunch. Due’s wonderfully minimal brunch sticks to its core. Unlike many brunch menus, which often act as protrusions from a restaurant’s identity rather than a melding with it, Due’s brunch feels like, well, a Due brunch menu. Not overstuffed. No endless variations. These are sharp, focused plates that lean into craft and comfort. Simple, sure, but dialed in.

Classic Italian courses like eggs in purgatory—one of the region’s best versions and a savory bomb—sit next to a bruschetta-gone-breakfast with their “Pesto Benny” dish. There are sides like perfectly thick bacon (without a fork and knife required) and browned, smashed fingerlings paired with a dangerously bright’n’addictive aioli. A breakfast sandwich loaded with soppressata that feels more like proper deli in all the best ways possible. And, of course, a breakfast pizza that charmingly commingles béchamel, artichoke, speck, and egg.

Written and photos by Brian Addison.

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