Ken's Artisan Pizza sits alongside Ken's Artisan Bakery in Kerns, operating under the same name and roof. The pairing connects the pizzeria to a body of published work on bread and dough — "Flour Water Salt Yeast" and "The Elements of Pizza" both carry the Ken's Artisan name.
Regulars point to high-quality ingredients and consistent execution as the draw, and the wait for a table has become part of the routine for people who keep coming back. The Infatuation scored it 8.9 out of 10.
Regulars point to high-quality ingredients and consistent execution as the draw, and the wait for a table has become part of the routine for people who keep coming back. The Infatuation scored it 8.9 out of 10.