We got a Slice House in Castro Valley recently–that’s where Tony G. started his career.
According to my cousin, who was an intern at Cheeseboard, maybe 20 years ago, they tend to stick to easily assembled toppings that don’t require long cooking like tomato sauce. Apparently his 40 or so bosses, they are a co-op, would get annoyed when he’d bring canned tomato sauce to work and say it made all their pizza taste better.
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What does an intern at Cheeseboard do versus regular employees/ owners?
Mainly, I recall he didn’t get a vote.
Yesterday I had a chicken tikka pizza from Tadka in the Mission, which is open until 2am. It was not bad, topped with lots of neon red chicken. It was a little on the wet side, possibly due to the plethora of toppings. There was tamarind sauce and packets of parm and red pepper as condiments.
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Yesterday’s Arizmendi slice in their Sunset location. The masala curry gave it a bit of an Indian pizza vibe.
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Last weekend I had a pizza from Steps of Rome Trattoria in North Beach, which reopened this year in the former Cassava space. I had the eponymous Steps of Rome pizza ($25), which has mozzarella, guanciale, pecorino romano, thyme, caramelized onion, and EVOO. It’s a white pie without any tomato. It was a very good pizza. The crust was more Neapolitan style than Roman tonda style I think, it was tender with a puffy cornicione. There was a lot of cheese on it, with some sweet caramelized onions and sweet fatty chunks of guanciale. There was also some thyme which gave it a nice earthy herbal flavor.
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Jules Pizza, Lower Haight, SF. Right around the corner from Toronado if you have to wait for a table. I really like their crust, crispy and airy. Looks more charred than it tastes. Some interesting combinations. The caesar salad was very good with avocado (unnecessary) and pickled string beans.
Hot Drunken Sailor (charred early girl tomato arrabbiata sauce, garlic, oregano, caper, anchovy and house made mozzarella) was bold and spicy. Fun Guy (mushroom cream, mozzarella, pecorino siciliano, hornkuhkase, maitake, honshimeji and chanterelle mushrooms, black garlic tamarind sauce) was also very good - the black garlic tamarind sauce was sweet, almost like caramelized onions but more interesting. Henhouse saison on tap.
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waiting for Rose Pizza to open in SF on Arguello & Clement.
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Where’s the pizza?!??!
Sorry, wrong thread!
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Pizza Gallery opened in the former Rotten City Pizza site recently. A slice that I had for lunch yesterday was very good, with a thin crust, good sauce, and maybe a little too much cheese. They also have 12 inch individual pies. I didn’t notice whether the upstairs lounge was open, though, and the ground level isn’t very comfortable to share a pie with others.
Menu here:
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I had a pizza at Jules today, walked in without a reservation and got a seat at the communal table. I had Spicy Ronny ($25), which has tomato sauce, mozzarella, caciocavallo - which according to Wikipedia is a bit like a provolone, pepperoni, parm, ajika chili flake, and calabrian chili. I also added Sicilian anchovies (+$4). It was a very good pizza. The toppings were plentiful - there were a lot of cupped crispy pepperoni, and the anchovies were very nice. The crust was very good - nice texture and a nice tangy sourdough flavor.
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I had a slice of NY style pepperoni at Tony’s in the airport a couple of weeks ago. I thought it was pretty good. Expensive but the slice was big. Lots of small cupped pepperoni. Very orange-oily, but that doesn’t bother me. Decent crust. I had hoped to try their Sicilian too, but they didn’t have that ready to go yet when I was there. I think i was there around 9:00 am, and I think they said no Sicilian until an hour or two later. Dunno if there’s a set schedule or if they just have what they have when they have it.
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That special VDay pie looks kind of wild
Is the dough closer to NY style or Neapolitan - on the pics it looks somewhere in between
Just noticed that, potato chips and caviar are a nice pairing, wonder how it would taste on a pizza!
To me it tasted more like a NY pie texture wise - more crispy than a tender Neapolitan crust. But the sourdough taste was different from both NY and Neapolitan.
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