The northeast pizza place fixture of knotted pizza dough tossed in garlic powder/oil is seldom seen in the SFBA. Flat garlic bread is more common. Who makes it, and is their version any good?
- @Mr_Happy reports that the focaccia at Tosca is similar to garlic knots
- Absinthe’s pretzels, nuggets not knots but closer to knots than garlic bread in size and overall experience, are an improvement of the idea, adding pretzel flavors to the mix
- Presidio pizza on Divisadero has a version similar to what’s on the east coat.
- Grinders in the Inner Richmond has a version that incorporates giardiniera