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Coming here to sit in the always bustling bar and dining room or patio ensures we have a pick of a variety of doughs, shapes, and toppings. Puffs of hot air escape the charred bubbles when you take a bite, and the crust is thin yet sturdy enough to avoid sogginess. And toppings like prosciutto with a runny egg or curled-up pepperoni are simple but flawlessly balanced—each pizza can easily feed two people, but you should order a couple for the table to try the different combinations. House ranch (extra dill-y) is on hand for dipping, as are cocktails, wine, and salads made up of 50% parmesan.
8 Best Pizzas in San Francisco - San Francisco Magazine
8 Best Pizzas in San Francisco.
Posted: Mon, 07 Aug 2023 07:00:00 GMT [source]
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But newcomer Mr. Singh’s takes a sport bar-esque approach, which makes this a smart place to explore the menu of more than two dozen Indian pizzas with a cup of $2 chai. Try the flavorful chicken tikka masala and butter chicken pies, both of which can be ordered on a gluten-free cauliflower crust. When Ryan and Christina Siu found a space in Mission Bay for their quick-service pizza restaurant, Pizza Squared, they wondered how they could stand out in the pizza saturated Bay Area market. Bake for five minutes, rotate your pie, and bake for another five… or until your crust turns golden brown and the cheese looks toasty and melted. If you’re feeling intimidated by all this talk of high cuisine, don’t be. California style pizza is pretty much a New York slice topped with whatever the hell you feel like throwing on it.
12 must-visit Bernal Heights restaurants for every craving - SFGATE
12 must-visit Bernal Heights restaurants for every craving.
Posted: Tue, 03 Oct 2023 07:00:00 GMT [source]
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Next time your friend’s roommate who used to live down the street from Joe’s starts complaining about the lack of New York-style slice spots in SF, point them in the direction of Gioia in Hayes Valley. Their massive, thin-crust slices are meant to be folded (the directive is outlined on the box), and are best eaten while standing on the curb and debating whether or not you’d be able to survive an actual winter. Toppings stay pretty classic—think pepperoni, sausage, and mushroom—and you can (and should) dress up slices with ranch or chili oil. This Glen Park pizzeria churns out the crispiest thin-crust pies in the city. Bite into one and a near ear-splitting crunch will probably be detected all the way in the Presidio.
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The pies serve one, but the ideal way to eat here is to come with a date or a few friends and split as many as will fit on the table (which could mean ordering all six pizzas). And save room for dessert—the dense flourless chocolate cake is a neighborhood gem, as is anything with their brown butter shortbread. For something even less traditional, there’s a white pizza ($22) with mozzarella, toma, pecorino tartufo, red onion, hen of the woods mushroom, confit garlic, and black truffle. Gialina is a family-friendly Glen Park restaurant with an excellent menu of starters and roasts, but it’s the pizza that inspires a daily line there and at its NoPa sister spot Ragazza.
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A silky mouthfeel and bright acidity contribute to a refreshing and balanced finish. In a first for Cellarmaker, whose SoMa brewery serves only its own beers by law, there’s room for guest beers at Cellarmaker House of Pizza, which operates under a different liquor license. Current visitors are Sante Adairius (Capitola), Alvarado Street (Monterey), and Highland Park Brewery (LA). In the future, says Casey, expect hard-to-find beers from Cellarmaker’s friends from out of state. I went out of my way enroute to the airport to try this pizza with all the fixins.
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And the presentation of pepperoni cups and other toppings like garlic ricotta cream and hot honey is a work of art. Square Pie Guys is also very casual, which is why you’ll find chicken wings, salads, and fries, and a well-oiled takeout operation. We’ve eaten a concerning number of slices and pies to bring you our guide to the very best pizza San Francisco has to offer. And there is a lot to offer, despite what the bitter New York transplants in your life have to say about us and our pizza. This guide includes wood-fired Neapolitan pies, Detroit-style bricks, and enough sourdough pizzas to feed 10 wolf packs, a hungry soccer team, or both.
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On the nose, it offers aromas of ripe strawberries, cherries, and red currants, with a hint of citrus zest. The palate is bright and lively, with flavors of watermelon, cranberry, and pomegranate, balanced by a refreshing acidity and subtle minerality. The tannins are soft and well-integrated, giving the wine a silky texture and a long, satisfying finish. Hayes is a native New Yorker who emerged from the great halls of academia with a useless Philosophy degree and a useful passion for fine beverages.
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Whenever we come here, we go for the amatriciana with pancetta and a runny egg on top, and the mushroom pie with caramelized onions, truffled fontina, and preserved lemon. No meal is complete without the decadent Nutella dessert pizza topped with squiggles of mascarpone. The relaxed spot can easily function as a weeknight double date destination and a place we'd take a youth soccer team to carbo-load after a game. The lowkey Richmond spot earns the title based on evenly golden-brown crust alone. What goes on the pies depends on what’s in season, and rotates every other week. So expect super fresh ingredient combinations like gooey eggs and asparagus or braised short rib with garlic confit.
Montesacro SoMa
Pizza and beer are an ideal combo, especially when we're craving tomato sauce and a pilsner on a Tuesday night. Lucky for us, Cellarmaker House of Pizza in Bernal Heights has a lengthy list of beers on tap and excellent Detroit-style pies, also available by the slice. The square pizzas are deceptively small, with crunchy cheese walls and slightly chunky tomato sauce on top. Get any pizza involving pepperoni—their version is something we crave for midday snacks. The casual spot has bar seating, a few high-tops perfect for small groups, and a parklet out front.
7) Use a basting brush to coat your rolled out dough in oil before adding your sauce, cheese and toppings. Is also the perfect place for chefs to approach pizza as both personal narrative and personal expression. Tradition, innovation and nostalgia bake together into beautifully mottled canvases. There’s also a short but interesting wine list, with seven options by the glass and bottle. Cellarmaker – Chardonnay 2021Our 2021 Chardonnay is comprised of fruit from the English Hill and Taylor Ridge Vineyards, both located between Sebastopol and the Pacific Ocean. Extreme weather swings from warm days to cool foggy nights and mornings create an expressive Chardonnay with a high impact tropical fruit aroma.
Please note that Cellarmaker is not accountable for any information or materials found on external websites. Riverdog Farms Yukon Gold Potato chips, house salt and vinegar salt with a whipped goat cheese dip. Citrus and achiote marinated pork, pickled red onions, cilantro and roasted habanero lime crema.
Its sourdough crust, whole-milk mozzarella, and fresh seasonal, organic vegetables sell by the half or whole pie. The Ninth Avenue location is temporarily closed until the end of March 2024, but the Valencia location (as well as Arizmendi’s sister coops in the East Bay) will keep the pies going. This Neapolitan-style pizza shop started as a roving pie vendor with an unmistakable glass-encased truck, before going permanent with a Nob Hill location. Del Popolo’s wood-fired pizzas are courtesy of Flour + Water alum Jon Darsky, and they're all beautifully blistered, seasonal, and delicious.
In San Francisco — where round, thin-crust Neapolitan pizza has long been the gold standard — it’s suddenly hip to be square. Head to the Dogpatch and you’ll spot plenty of white boxes making their way down 3rd Street or hanging out with a pint at Dogpatch Saloon. And you can taste the tang of the sourdough, separate from the high quality toppings.
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