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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.
Shuggie’s Trash Pie + Natural Wine
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.
With great beer comes great responsibility
Cellarmaker Brewing Company: A homey tavern of elevated, familiar food - Mission Local
Cellarmaker Brewing Company: A homey tavern of elevated, familiar food.
Posted: Sat, 07 Oct 2023 07:00:00 GMT [source]
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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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.
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.
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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.
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.
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.
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.
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.
There are a handful of Neapolitan pizzas on the menu, and we like the spicy Za’ Matriciana with pancetta and Calabrian chilis. And unlike Pixar, we fully embrace the one with broccoli—this one comes with gooey fontina and mozzarella. Norcina is also one of those cute, chill spots in the Marina, so prepare to eat your pie surrounded by bright lemon wallpaper, dried floral arrangements, and woven chairs.
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