Fiorelli Pizza could have been a big new dining destination, or an intimate place serving creative pies with natural wine. That’s the kind of thing you’d expect from a big-name chef in a big-time market such as Los Angeles, as he rolls out his next project following executive chef stints at high-profile restaurants around Tinseltown.  

But Fiorelli Pizza will be neither of those things. It will not even have walls. That’s because the chef, Michael Fiorelli, and his business partner Liz Gutierrez, are trying a new approach to restaurant service entrepreneurship. When it opens in March, Fiorelli Pizza will consist of a custom-built pizza oven and rig parked amid the plants in an urban farm and garden shop in Venice, The Cook’s Garden.