Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.
I wrote on toppings-centric bar pizza quite recently in my review of 21st Amendment's offerings. Many of those sentiments apply when talking about the pizzas at the Southern Pacific Brewing Company, a spot that's probably more of a destination for their beer and ample lovely outdoor patio than for their food.
But Southern Pacific does have som some nice beer-friendly menu choices—sage fries, jars of pickles—and of course, a brussels sprouts and red onion pizza ($13). Per the topping-centric rule, the crust is serviceable, but nothing to write home about. And this is a topping choice we can certainly get on board with—the sprouts and onions are joined by a salty, satisfying feta fonduta, and a melty pile of mozzarella. My major complaint—both the onions and brussels sprouts still tasted a little raw. Caramelizing the onions, and getting a little nutty char on the sprouts via roasting or skillet, would have done wonders for the flavors which, while fine, weren't mind-blowing.
Still, it's a pizza I'd get again, particularly when hanging on SP's patio and drinking a $4 beer. I'd probably go for the Calabrian chili add-on option, or perhaps an egg ($2 each). Or really, go for both—when it's all about the toppings, you may as well take the opportunity to go big.