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When he's not writing, working at the Brooklyn Brewery or researching his favorite liquids, he enjoys building fires and eulogizing his pug Bella. For excellent thin-crust pizza and frequently-changing specials, head to Pizzetta 211 in the Richmond. We kindly remind you to enjoy our beers with responsibility and refrain from sharing them with individuals under the age of 21.
The Best Italian Restaurants In San Francisco
That’s probably because it’s one of the best pizza options the city has to offer, with nicely charred and puffy crusts plus delicious seasonal toppings. Classics like a margherita will always win hearts and minds, while the salsiccia with housemade fennel sausage, tomato, bell peppers, onions, and mozzarella is also a popular order. We love fermented dough like the city loves ultra-light down, which is why we come back for PizzaHacker’s sourdough pizzas at least once a month. The gorgeously charred, slightly tangy crusts nail the stretch factor—chewy on the inside and a crisp exterior. Don’t overlook the specials written on the chalkboard wall, like the Forbidden Fruit. It’s essentially a Hawaiian pizza with jalapeños and red onions that will please even the most stubborn pineapple-on-pizza haters.
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The best breweries for craft beer in the S.F. Bay Area - San Francisco Chronicle
The best breweries for craft beer in the S.F. Bay Area.
Posted: Tue, 09 Apr 2024 07:00:00 GMT [source]
There are a handful of Neapolitan pizzas on the menu, and we like the spicy Za’ Matriciana with pancetta and Calabrian chilis. And unlike Pixar, we fully embrace the one with broccoli—this one comes with gooey fontina and mozzarella. Norcina is also one of those cute, chill spots in the Marina, so prepare to eat your pie surrounded by bright lemon wallpaper, dried floral arrangements, and woven chairs.
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We love the maranella, which comes with spicy pork sausage, broccolini, and some of the creamiest burrata we’ve ever had. Also consider ordering the tormarancio that has thinly sliced soppressata and very thick tomato sauce. This city loves great Cal-Ital, so we welcome Norcina—and their pillowy, charred, and chewy crust.
Edge of Time
The Tenderloin can call itself a pizzaiolo destination now thanks to Eric Ehler’s shop at 422 Larkin Street. The pesto pie features fresh and aged mozzarella, basil, and a nut-free pesto. Swing by for single slices or whole pies, or time things just right for a delivery order to your door. Be sure to keep an eye on the business's Instagram for limited-run specials such as a char siu pizza and cheesy beef sandwiches. Tourists and North Beach locals rub elbows under the glowing neon sign that points the way to Golden Boy’s thick slabs of pie. Michael Malyniwsky, the chef at Cellarmaker Brewing Co.’s soon-to-open brewpub and pizza restaurant, Cellarmaker House of Pizza, say’s he’s owned every pizza pan Lloyd has ever made.
More Mango- The Rare Barrel
When you’re dead set on eating some carbohydrates and sauce, let this guide be your roadmap. Cellarmaker’s team tweaked the layout and seating at 3193 Mission Street (with room for 49) and improved aspects of the space like the sound system. They also upgraded the four-barrel brew system, which is smaller than Cellarmaker’s original 10-barrel system at 1150 Howard Street. Aaron Wittman will be head brewer at the new location — he started in on his first batch of beer this week — and Jeffrey Fisher is the new location’s general manager. “For as big and scary it looks, it’s pretty approachable, even on a Tuesday night after yoga class,” says Stoller. In the Bay Area market, where half the population attends Tuesday night yoga, that’s certainly appealing.
For a food menu in keeping with the spirit of Cellarmaker’s playful beer, executive chef Michael Malyniwsky developed a recipe for Detroit-style pizza, a fluffy, square pie with crisp, caramelized cheese edges. And while it might offend a small number of Detroit pizza purists, Malyniwsky is taking his cues from the Bay Area, not Michigan. After purchasing a set of Detroit-style pans, the Sius opened Pizza Squared last year, offering both Sicilian and Detroit-style pizzas. Slices of Detroit-style pepperoni are by far the restaurant’s best seller, says Siu.
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Cellarmaker is bringing pizza and hoppy beers to a massive new Oakland brewery.
Posted: Fri, 28 Jan 2022 08:00:00 GMT [source]
Start with the burrata, which comes with crostini and a nice lemony arugula salad, before making your way to the pizza list. They make everything from margherita to pepperoni and arugula to a funghi pizza loaded with mushrooms and fresh thyme. The crust is perfectly charred, has a good snap if you fold it, and we can bet you and your friends will be fighting over the last slices of Zoe with mini pepperoni, or the sausage pizza that’s heavy on the fennel. An extra plus, this place has beer (bottle and draft) and tons of wine—basically everything you need to create a casual pizza-centric night. Despite looking like dense bricks, the Detroit-style pies at Joyride Pizza have an airy crust that avoids a soggy fate under a mountain of toppings. Pies are covered with what feels like an entire garden’s worth of vegetables like brussels sprouts, tomatoes, or arugula, or have thick stripes of tomato sauce running across the top.
Playing for Keeps – The Rare Barrel
I expect to come here everytime I decide to fly in/out of SF at any cost. Thank you for the amazing pizza.Selection and varieties and sizes on tap were icing on a very wonderful pie. “It has to be in these types of pans, and use this type of cheese.” In his view, Lloyd’s pre-seasoned pans are an improvement on the Detroit original, which need to build their own patina. Lioco – Rose of Carignan 2022The LIOCO Rosé of Carignan has a delicate, pale pink color in the glass.
Pizza and beer are an ideal combo, whether you’re pregaming or just craving tomato sauce and a pilsner on a random Tuesday. Luckily, Cellarmaker House of Pizza in Bernal Heights has a lengthy list of beers on tap to enjoy over Detroit-style slices. The deceptively small square pizzas are sponge-like with crunchy cheese crusts and slightly chunky tomato sauce on top.
And with a sturdy structure rather than a paper-thin crust, Detroit style pies can support more toppings. Amidst all the fast-casual chains and overpriced tourist traps around Union Square, Del Popolo is a bright spot. There are nine options to choose from, but whichever route you go, the toppings, like spicy sausage and olives or garlicky mushrooms, are excellent across the board. We love coming to this relaxed spot for double dates or after-work pizzas at the bar—or, if you want a quieter dinner, request a table on the plant-filled patio out back. You’ve got a handful of solid pizza options in Hayes Valley including Doppio Zero’s floppy Neapolitan-style pies and Paxti’s deep-dish specimens. But Gioia Pizzeria does New York-style pizza with California fresh ingredients, which makes it perhaps your best option for takeout, popping in for a slice, or splitting a pie for a casual dinner.
Devouring it all in the company of E-40 bobbleheads and Giants foam fingers is an easy way to spend a quick lunch or an after-work snack and beer. Grab a seat at one of the big tables, gaze lovingly at your face-sized slice, and pat yourself on the back for making the great decision to come here. There aren’t many places in the city specializing in pinsas, so novelty alone is one reason to head to Montesacro in SoMa (there's a second location in the Marina). The crust is charred, bubbly, and light, making it entirely doable to have several pieces without sweating it out on the couch later.
At the new brewpub, he’ll be making exclusively square pies, and to do so, Malyniwksy even commissioned Lloyd for 80 custom pans. You can categorize the pizzas as Grandma-style, meaning they’re thin-crusted squares topped with an unexpected mishmash of ingredients like ground beef and Takis or salt cod and potato. Don’t worry, there’s also the Bobo, a more classic combo of pepperoni, honey, and chile. It’s a bold new pizza era in San Francisco, with lists of the objective best pies running amok and legendary pie throwers like Tony Gemignani of Tony’s Pizza Napoletana letting customers know where he likes to get his pies. The Tenderloin is now soundly on the pizza map with the opening of Outta Sight’s slice shop, and Pie Punks is making a sound case for SoMa pizza being a Thing. But no matter when you’re craving a single slice or a whole, crispy-edged pie, these San Francisco shops are ready to give it to you, hot and ready.
The wait times can be long, but the cute 12-inch pies, like the white pie with rosemary and fiore sardo, are great. In her definitive guide to the style, Houck follows its origins to Buddy’s, a bar and restaurant which produced the original Detroit pizza in 1946. 2) In addition, each participant must also bring at least three toppings (don’t be lame) they’d like to try on a slice of pizza. Could be bacon, could be seafood, could be the weirdest veggie in the supermarket… go for it. “Obviously we’re in California, so we’re using everything we have in California,” says the chef, who tops his pies with local toma, “the king of cheeses,” rather than the typical Detroit-style Wisconsin brick cheese.
Between National Pizza Day on Feb. 9 and Super Bowl Sunday this weekend, it’s a perfect time to sit back with a slice or two or an entire pie from your favorite pizza joint. New, compelling pizza restaurants open with amazing frequency these days. For this guide to 21 favorites I’ve included a couple of places that launched early in 2023 and quickly established their baseline excellence. Most have been around for at least a few years, including several darlings of the scene that began as pandemic-era startups and found lasting audiences. Collectively, the range of delicious possibilities gleaned from the template of crust, sauce and cheese is astounding. Indian pizza is a Bay Area staple (and perhaps, a local invention) so it makes sense there are a handful of wonderful examples to be enjoyed, including at Zante Pizza in the Mission District and Golden Gate in the Outer Sunset.
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