THE INFATUATION
“... I came for their pie, and let me tell you, I’m still not over it. And neither are the friends who had some at the park gathering I brought it to. Trust me, I’m still getting texts about it.”
EATER.COM
The Pastry Revolution Will Be Instagrammed
“Subero Pittol reimagined Chainsaw as a pastry project, lowering down icebox cakes, pies, and ice cream in a whimsical reed basket from the second floor of her house.”
LOS ANGELES MAGAZINE
SWEETS! LA’s Best Desserts Issue - The New Art of Dessert, pg.124
“The best desserts from some of Los Angeles’s of-the-moment restaurants are symbols of a changing landscape that chefs and diners are still navigating. There’s an inkling of something different taking shape, and here’s what that inkling looks like: sour cream-and-brown sugar ice cream, strawberry-fennel granita, and preserved whole strawberries topped with curls of shaved frozen sable dough and a splash of Pernod” - Betty Hallock
THRILLIST.COM
“The epic pies at Chainsaw are masterminded by Karla Subero Pittol, the former pastry chef at Here’s Looking at You—where we heard some diners visited solely for her bar pies, never once ordering anything else from the restaurant’s menu.”
LOS ANGELES TIMES
Jonathan Gold Finds Strong Flavors and a Splendid Bar at Here’s Looking at You
“If you dine at the bar itself, you have a shot at the evening’s bar pie, a slab of fruity deliciousness denied to the mere dining room customers whose tables stand 18 inches away.” - Jonathan Gold