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Red and white pies on thin blistered crusts are paraded around the airy dining room like show dogs—go for the Hawaiian that’s got a sizable kick from dollops of chili crisp, or a cacio e pepe pie that gushes with pecorino crema. And much like any good pizza party, their thick soft serve makes for an ideal finish. Coming in with enough friends to form a basketball team and debating the merits of dumping ranch on pizza (here, you absolutely should) is a great way to spend a Friday night. Especially if you throw in a few rounds of boozy slushies and natural wine. Square Pie Guys in SoMa (and Ghirardelli Square) is making some of the city’s best rectangular-shaped pizzas. The thick but light crust has cheddar baked on the outside giving a cheesy crunch to every bite.
Cellarmaker San Francisco on Instagram
Oak character is subtle as the barrels we used were just shy of neutral. Flavors and aromas of guava, pineapple, lemon, lilac and subtle toast. Pioneered by chefs Ed LaDou (inventor of the BBQ Chicken slice) and Wolfgang Puck in the kitchens of renowned restaurants like Chez Panisse in San Fran and Spago in West Hollywood, this is a style of pizza that pushes boundaries. After a big move from the Mission to North Beach, Flour + Water Pizzeria is back and bigger than ever. But plenty of San Francisco consumers are more than happy to chase trends.
Menu
Don’t miss the Detroit red top or classic pepperoni, and check out whatever Sicilian they have on the menu that day, too — it’s a rotating selection, all of them superstars. Tony’s offers twelve pizza styles ranging from Sicilian and Neapolitan to Roman and Detroit, all cooked at one of seven temperatures, using five kinds of heat sources. If that felt like a riddle, just know this North Beach spot takes their pies seriously. And even though the menu looks like a pizza experiment with way too much going on, Tony’s still makes some of the best pies in the city. Zero in on the coal-fired New Yorker loaded with sausage and pepperoni, or the thin-crust Eddie Muenster with fried kale, bacon, and squeeze of lemon on top.
Take-Out/Delivery Options
Crispy outer cheese walls caramelized to deep golden-brown and slightly sweet house tomato sauce we’d gladly funnel into our mouths are other reasons to love these pies. They have other locations in the city, but we like the Yerba Buena spot, which has a patio overlooking the gardens. Goat Hill Pizza in Potrero Hill has been around since 1975, and here’s why—the brick oven-fired pizzas have thin sourdough crusts that are so good we practically hear angels sing when we eat one. That, and the fact that the red-checkered tablecloths and goat drawings and statues make us feel like we’re at a quirky relative’s house for Sunday night dinner. We usually go for the Porky Pie with bacon and red onion, plus enough roasted garlic and garlic cream to single handedly keep the breath mint industry in business.
Enterprising newcomers, like Randazzo’s company, have stepped in to fill the void, as have larger producers. In 2014, Washington-based industrial pan maker Lloyd introduced Detroit style pans in 8” by 10” and 10” by 14” sizes. According to Robert Johnson, Lloyd’s marketing manager, they’ve doubled in popularity every year since. Pol Clement – Blanc de Blancs BrutA pale yellow robe with bright glints. Delicate aromas of fruit and white flowers, with nuances of toasted bread and dried fruit. A fine bouquet with hints of apple and citrus fruit carry through to the palate and there is balanced but mouth-tingling acidity which enhances the lingering finish.
Cellarmaker Brewing Co. Opens New Location for Beer and Detroit-Style Pizza on Mission Street - Eater SF
Cellarmaker Brewing Co. Opens New Location for Beer and Detroit-Style Pizza on Mission Street.
Posted: Thu, 17 Jan 2019 08:00:00 GMT [source]
Like any great neighborhood spot, this is a place to post up in one of the three dining rooms and gab about how today was the best or worst day ever. The crispy-edged, rectangular pizzas from these Detroit-style pie specialists have always been prepared with takeout or delivery in mind, making them perfect for a lazy dinner on comfy nights in. Order online for both takeout and in-house delivery or head to the flagship location at Ghirardelli Square for a full-service meal with bay views. This SoMa pizza place opened in July 2022 with tiki cocktails, Detroit-style pies, plus thin and crispy grandma pizzas. Owners Lane Ford and Alvin Luna brought in Delarosa and Beretta alum Pedro Gonzalaz to craft the dough; pizza toppings include esoteric options like Spam and corned beef. Perhaps the most quintessentially Bay Area pizza place on this list, worker-owned cooperative Arizmendi serves a different pizza every day.
The Best Italian Restaurants In San Francisco
The Bernal Heights spot has picnic benches and jeans-and-t-shirt casualness, making it an ideal place for family dinners or weeknight group catch-ups. You come to Angie’s to sip on some wine, soak in the retro charm, and make eyes at someone you like over showstopping wood-fired pizzas. They’re loaded with more interesting Californian-style topping combinations, like the one with dates, bacon, and creamy goat cheese that gets all melty in the oven. And, naturally, the thin, charred-on-the-edges crust holds it all up while flaunting a respectable structural integrity. You’ll want to keep ordering one just to stay another hour in this effortlessly cool space, which includes glowy mushroom lamps and records spinning behind the bar. Formerly in the Mission and now in North Beach, Flour + Water Pizzeria excels in the art of the grown-up pizza party.
Golden Boy Pizza
Like never bothering to cross the bay to Alcatraz, standing in line for Golden Boy is a local rite of passage. As is ordering one of their fluffy Sicilian focaccia squares with a crispy bottom. This North Beach institution (est. 1978) with its iconic red neon finger sign makes some of the thickest and cheapest slices in town, starting at $3.50. There are also only six kinds on the menu, but we zero in on the pepperoni or the meaty combo with sausage. Inside, punk music blares, the walls are covered with stickers, plenty of beers flow from the tap. Craig and Annie Stoll’s Delfina spinoff, Pizzeria Delfina, is an empire, with multiple locations across San Francisco, Burlingame, and Palo Alto.
Illusions of Forever – The Rare Barrel
Their pizzas were all amazing with the cheese on the sides being grilled to perfection.Service was fast. Angie’s Pizza is the new Mission pizza spot from Pizza Hacker and Pizzetta 211 alum John McCloskey. It’s a tight pizza menu of six options, but even standards like pepperoni get an upgrade with a dousing of garlic chili honey and some basil. Don’t skip out on the rotating sides or the ice cream, which is made in-house. Adorably petite Pizzetta 211 embraces true seasonality, with pizzas that change by the nanosecond to incorporate the best of what's growing.
Get any one with thick pepperoni—they’re so good you'll want to harvest them and bust some out later for a midday snack. If you just want to pop in for a slice, the casual spot has bar seating, and a few high-tops perfect for small groups. Casey’s Pizza in Mission Bay (near the Chase Center) makes great Neapolitan-style pies.
Expect a thin crust with the right amount of chew, and a selection of composed pies like the Yukon Gold with potatoes, bacon, red onions, thyme, and gorgonzola. The spot also has a full bar for those who want cocktails with their pie. There’s a second Montesacro outpost in the Marina, but the original SoMa location sports a rustic-chic atmosphere that can’t be beaten. Here, the pies are round and the dough is fluffy because these are Roman-style pinsas prized for their light-as-air texture. The menu offers more than a dozen topping options including vegetarian and more meaty combos like the Casa Bertone, which comes crowned with mozzarella, guanciale, pecorino, and chestnut honey.
Several years ago, Eater Detroit editor Brenna Houck set a google alert for “Detroit-style pizza.” Now, as more and more businesses advertise their Detroit-style offerings, it yields results every day. Square Pie Guys in SoMa is pumping out some of the best Detroit-style pizzas in San Francisco. Outta Sight is a slice shop in the Tenderloin serving incredible thin-crust pizza in an uncomplicated space. Make sure they can be trusted to bring a pound of dough, some sauce and some cheese. California cuisine is best characterized as a style of cooking based on experimentation, fusion, and the use of fresh, local ingredients. Perhaps the best example of Cali-cooking comes in the form of the aptly named California Style Pizza.
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.
Fans appreciate the not-too-thick, not-too-thin crust with just the right amount of chew. This Tenderloin pizza spot nails every element necessary for a perfect slice, which is what makes it one of the Best Pizza Places In America. There are chewy yet crisp crusts that are foldable without getting soggy. Bright orange grease drips out of the creases, and toppings are flavor-packed, whether you opt for the smoky pepperoni cups or slightly sweet vodka sauce paired with globs of mozzarella.
Cellarmaker – Pinot Noir 2019Cellarmaker Brewing’s first wine release. Our 2019 Pinot Noir has fruit sourced from the West Sonoma Coast AVA, aged 22 months in neutral French Oak Barrels with 50% whole cluster fermentation. This wine is packed with aromas of cranberry, strawberry preserves and rose petal.
And because there’s no such thing as too much garlic, get a side of toasted garlic bread. The wood-fired pizzas at this Sunset spot near the ocean are a better beach companion than your friend's dog who won't stop sucking on your shoelaces. The crust is bubbly and charred, and the topping combinations are creative and balanced. We love the one with pancetta, pesto, and purple potatoes that add mild creamy starchiness, and the classic pepperoni with little cups that crisp up at the edges. Split a couple of pies with someone you want to impress (always get hot honey and ranch), or eat one by yourself at the bar with a blood orange spritz. Detroit-style pizza seems to be here to stay, and Cellarmaker serves square pies with a balanced ratio of crust to toppings, with lots of crispy edges.
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