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Patxi's (pronounced "Pah-cheese") is for those who love good old deep dish pizzas with gooey cheese, and a variety of toppings. Bill Freeman and Patxi Azpiroz have been serving up yummy pies since 2004 at this casual and stylish joint. Choose from a list of specialty- and stuffed Chicago-style pizzas topped with a special homemade tomato sauce. You can even create your own pizzas or opt for a crunchy salad. Wash your meal down with a cool beer or some smooth wine!
Pizzeria Delfina is a small restaurant, and serves some of the best pizzas in town. Gorge on the different varieties and also choose a topping of your liking. Besides pizzas, the menu offers pastas, antipasti and salads. If you are in the mood for some wine, try one of the 25 Italian wines that this place stocks.
The crowd that gathers here is a mix of local Mission residents and those passing through the neighborhood. The service is efficient and the portions are large. The green tile counter in the center of the restaurant, the chrome bar stools and the cozy booths are misleading. Its a pleasant surprise that this Valencia restaurant, which looks like an American-style 50s diner, is in reality a pizza and pasta joint. A wide variety of pizza and pasta dishes are served, all delicious.
Got a craving for some authentic deep dish pizza? This hip, fresh joint has food of tantalizing tastes to satisfy even the most jaded pizza enthusiast. Try the Mediterranean chicken pizza, or try the vegetarian pizza, which will have you converted in no time. Little Star also offers thin crusts, which are, honestly, just as good as the incredibly taste-infused deep dishes for which they are famous. With minimalist decor and a blaring jukebox to boot, Little Star will have you hooked.
Zero Zero offers its California take on Neapolitan tradition from the upstart SoMa district, treating veritable hordes of diners to expertly crafted Italian cuisine ranging from antipasti to pasta to pizza and more. Named for the ultra-fine flour used to recreate the satisfying crunch of Neapolitan dough, every ingredient at Zero Zero is stringently selected in order to assure these pizzas stay true to their inspiration. San Marzano tomatoes are simmered with Sicilian sea salt by a rabbelrous band of sauce-laden cooks while the house-made mozzarella that tops the majority of Zero Zero's rotating signature creations is stretched by hand daily. Of course, this punctilious pizzeria makes some radical departures from convention, adding an extra 30 seconds to the stringent minute and a half cooking time demanded by Neapolitan guidelines, creating a more substantial dough which head chef and certified pizzaiolo Bruce Hill asserts is preferred by American eaters. From the rave reviews, Hill seems to be right. Of course, this is to say nothing of Zero Zero's selection of innovative crudo, antipasti and pasta options which draw inspiration from the fresh local produce provided by Zero Zero's dedicated vendors, and are deserving of an entirely separate review. Respecting tradition while incorporating local flavors and maintaining the interplay between Italian and Californian cuisines, Zero Zero is an absolute must-stop for San Francisco visitors and pizza aficionados.
Check out the local flavor, both the pizza and the art and memorabilia that hangs on the walls of Goat Hill Pizza, including historic neighborhood memorabilia. You will learn that Portrero Hill used to be called Goat Hill, hence the restaurant's name. The clientele keep coming back for the sourdough crust pizza and the relaxing ambiance. Pizzas are made with a thin sourdough crust that is 100 percent San Francisco. Non-dairy cheese is available on request.
For his second venture in San Francisco, chef and restaurateur Tony Gemignani re-visits the 1920s prohibition era and comes out with a themed eatery with exposed red bricks, beautiful mahogany bar and red leather booths as its decor. So much is its association with that era, that the name itself is borrowed from the era's most notorious mafia families. However, just like any great restaurant in the making, the center-piece here is the food, which comprises Chicago-style pizzas that are served in deep dish, stuffed, cracker-crust, and cast-iron deep dish style. The restaurant's most prized dish is the Quattro Forni, prepared so extensively, that the chef swears to serve it only 20 times a day. Complementing your meal is the excellent selection of close to 100 whiskeys. So be it with your date, or a group of friends, Capo's is an ideal dining retreat for all.
Tommaso's Restaurant is said to be the oldest pizza restaurant on the West Coast. This North Beach icon has been serving critically acclaimed pies since the 30s. It serves a variety of styles and cooks the pies the old-fashioned way in a wood-burning fire. The atmosphere is also somewhat old-fashioned, but in a cozy and welcoming way. Unique pizza combinations include meatballs, seafood topped with scallops, baby clams and prawns, and a calzone-like turnover style with sausage and mushrooms. Also on the menu are antipasto, seafood, veal and traditional pasta dishes such as spaghetti in marinara sauce and cheese ravioli in pesto.
From an inside or outside table, guests at Calzone's can monitor the goings-on of wild North Beach while dining on wood-fired pizzas or creative crepes. The atmosphere is relaxed, loud and happy. The crowd is made up of locals who come back for a great time, and tourists wishing that this was their local trattoria. Signature items include (of course) enormous calzones, wood-fired Pizza, and angel hair pasta with assorted shellfish. The wait staff is personable and quick.
Golden Boy Pizza features a few tables, a counter and pizza, and this is all you will find here. Italian-speaking locals mix with people from all over who come here for slices or whole pies made with focaccia dough, thick and dripping with olive oil that makes a napkin required with every bite. The toppings are piled just as thick and are similarly, no frills. No goat cheese here, but you will find the classics such as pepperoni, mushrooms and even pesto!
It may look like a casual pizzeria, but there is nothing ordinary about their pizzas. Tony's Pizza Napoletana is the brainchild of acclaimed pizzaiolo Tony Gemignani, who is the winner of 11 World Pizza Championships. With customized brick ovens and imported ingredients from Napoli, you can be sure of tasting memorable pizzas. These include the Margherita, Sausage and Stout, and Picante. These delicious pies come in three versions, Italian, American and Sicilian styles. Besides these, they also make great Italian specialties. Complement your meal with wine or cocktail from their bar. Such is their popularity, that they don't accept reservations. So be ready to wait to dig into their fabulous pizzas.
This Inner Sunset neighborhood co-op, affiliated with Berkeley's Cheese Board, just may ruin you for any other bakery. They bake a wide range of breads, with a whole list of specials every day. They turn out specialty scones and muffins all baked with tender loving care. Kids love the crispy and cheesy bread sticks. If it's more than just a snack you're looking for, join the throngs filing in from the far reaches of the city for a slice or four of Arizmendi's famous pizza. They top each one with a different combination of the freshest of locally raised veggies and the creamiest of specialty cheeses every day. Have a good meal!