In other Berkeley pizza news, Gioia on Hopkins is expanding into the former liquor store space next door. This will give them seating, and an expanded menu including the sandwiches they have at their San Francisco location (meatball parm and chicken parm), and other dishes.
I had a 10" Chicago cracker thin tavern style pizza last night from Capo’s in North Beach, SF - Pizzaiolo Tony Gemignani’s Chicago style pizza restaurant. This is the “Old Chicago” ($17), which has Italian sausage, meatball, garlic, and ricotta. I enjoyed it - the crust was nice and thin and crispy and cornmeal coated, and there was a plethora of meaty toppings. I’m not the biggest fan of globs of ricotta on pizza but the ricotta they use is very creamy and was quite nice.
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Lower peninsula check in.
Cardamomos, rwc. Fun newcomer. Owner is from Switzerland, lot of interesting fruit specials.
State of mind- i find myself wandering into the rwc location more, as it exists on the best food court i know (with freewheel and los gallos). Had an excellent grandma last week.
Johnny and sanny, mtv castro street. I hope this place gets more press and love. From the doppio zero guys (three doors down), roman style pizza. Chewy and thinner.
Neighborhood pizza guy, mp - off in a neighborhood, eclectic pizza over a solid crust.
Or local favorites are still going strong. Eg, vesta (rwc), howies ¶, cru (rwc), terun¶, napolitana (mt view), probably in that order. Slice of homage (sj) still a favorite just a bit long to drive. Doppio is just too crowded.
It’s a good place for pizza when delfina can’t crack the standard rotation…
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The pizzeria was in Italy, Lake Como and he was born in Morocco
My error. Lake como is 5 miles from the swiss border, in italy. It felt very different from the other thin crust Italian places we have.
In some ways it has a similar feel to vesta, but so far at least vesta still has our heart. Between the mushroom toast and whatever fruit seared on the hearth with burrata.
I had a couple of pies recently at Tommaso’s in North Beach, which is one of the oldest Italian restaurants in San Francisco, opened in 1935.
I had a seafood pizza ($32), which has scallops, prawns, and tomato.
It’s impressive looking - observe the whole clams and large amount of seafood on top. It was pretty good but I think it needed some oomph, maybe some more garlic, or more seasoning. The crust was a little bready and was soft in the middle.
More recently I had the Super Deluxe ($32) pizza, which I liked a little better. This is a pizza with sausage, mushroom, peppers, green onion, and black olive. One can also add anchovies for another $2, which in retrospect I maybe should have done as their umami saltiness would probably have kicked the flavor up a notch. It had the same bready crust and soft middle as the seafood pie, and was laden with a large amount of toppings.
Overall, pretty good pizzas but not great. I think on my next visit I might try one of the pasta dishes instead.
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I want that seafood pizza! Reminds me of the clam pizza from Albatross Pizza of yore in Oakland or Bezerkley.
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Shoutout to our favourite pizza and pasta local. Pazzo in San Carlos, a little away from the main drag on Laurel, beyond Brittan.
Absolutely love the pasta, the sauces, and the rotating cast of pizzas. Irony is a friend in El Cerrito told me about it, and this is our absolute favorite when I don’t feel like cooking for whatever reason.
Cheers!
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Have you tried Impasto around the corner - the pasta at Pazzo is good but wasn’t too thrilled about pizza (if you haven’t tried yet but for really good pizza close by is also Vesta (RWC) and Pizzeria Delfina (Burlingame)
Agree with the Vesta rec, love that place! Pizzeria Delfina has been my favourite for ages now, though they have some weak moments with the pizza being especially dry, in particular the Bianco.
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I found the Margherita quite serviceable, as regional-influenced Italian places go.
June’s Pizza, West Oakland
Nice industrial space right next to Brix Factory Brewery so you can bring your pizza in and eat while you have some brews. Wood oven, crust is between NY and Neapolitan style . Just two pies per day, nothing else besides beverages. Really good pizza, bright sauce.
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Pizza looks great!
Today’s pizza at Cheeseboard is actually a bit of a Mexican pizza with tomatillo sauce, queso fresco and cilantro. Pretty good pizza. Line wrapped around the corner.
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Does Cheeseboard or Arizmendi ever do a pizza with red sauce?
At least Arizmendi has tomato-based pizzas on a regular basis
Funny - I haven’t been in a while but I have never seen one in the many years I’ve been going there.
Thx - now I can plan my visit!
Here’s Slice House - Folsom. They have locations all over the Bay Area.
Tl;dr- it’s a perfectly serviceable slice.
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