Editor's Note: This piece is cross-posted with KCET Food.

Ilan Hall knows a thing or two about turning heads. His bold personality, on display during the second season of "Top Chef," and his bacon-wrapped matzah balls from his restaurant The Gorbals have both riled up the food world at various points. Right now Hall has embarked upon a far less controversial project and menu: adding some flair to Downtown's Urbano Pizza Bar. His new items include the scimmietta pizza (with applewood smoked bacon, pumpkin, and goat cheese) and charred corn with balsamic butter. We chatted with the chef about his experience with Urbano Pizza Bar, his status as a "Top Chef," and his take on the Los Angeles food scene.

What is your role at Urbano Pizza Bar?

Hall: I've been brought in to bring my view on the menu and to rework the structure of the menu and add some pizzas, add a whole bunch of small plates, and just put my personal touch on it.

How did you first get involved there?

Hall: I'm friendly with the owners. They're fellow Downtown business owners and so we've known each other for a few years. We always wanted to do something together, and this was a good opportunity.

Which new dish are you most proud of?

Hall: There's a pizza that we just put on the menu that's coming out right now that's really, really good. It's got wild mushroom mixed in with ricotta cheese, hen egg, and bottarga.

How do you find inspiration for adding items for a menu that's already been created?

Hall: You have to rework a lot of dishes. Everything needs to have some sort of a balance, whether it be a balance of acid and sweet, or bitter and savory and salty. There's a balance of every dish and I feel like you need to, no matter what it is, whether it's a simple arugula salad or a multi-component pizza, everything has to play off each other. There shouldn't be too much topping. It's all about balance of things and the flavor inspirations come from places where I've cooked, where I've eaten, every sort of little bit and piece of experience in my life.

Were there challenges in making your own taste profile suitable at Urbano? Or did you think it was a good fit?

Hall: I feel like it's a good fit. I feel like I appreciate a wide range of cuisine so I really feel like I was comfortable. There's another pizza I put on with roasted pumpkin, bacon, sage, and goat cheese. Those flavors I'm comfortable with. It's something that I know, something I had the ability to experiment with. The most difficult part was me getting a grasp on making out the pizza dough and rolling out pizza. I still have a hard time with that. But I think flavor-wise, it was a very good fit.

To read the rest of the interview, click here.

Reach Cara here.