What They're Saying About Emilia's Pizzeria
I've eaten a lot of pizza over the years. But I often doubt my own judgment. So when I gave big props to Emilia's Pizzeria last month, even before it opened, I was worried that my taste buds would somehow be off—that people would eventually try it and then tell me I'm full of crap. Well, the first of the UGC-review-site reviews are rolling in, and they're unanimously good so far. Witness the thread on Chowhound:
We had a whole pie tonight, half plain, half sausage and (house-made) roasted pepper. Excellent pizza. The best sauce I've had out west: smooth, un-herbed, barely salted, sweet rich and tomatoey. Great cheese--he uses fresh mozzarella slices and a lot of good parmesan, grated onto the pie before and after baking. The crust is very thin, almost too thin to eat a slice by hand, but worth the care and folding to do it. I'm not familiar with the SF pizza variations, but a NY point of reference for Emelia's style would be Grimaldi's or Lombardi's, only with less topping. I think his price is more than fair--top-notch ingredients and a large pie for $18 ($21 with a topping). Although after we gobbled it all up our daughter got herself an extra slice because it was so good... and also because two slices didn't fill up a seven-year-old. Did I mention that the crust is thin? Keith, the owner, is taking things nice and slow. He's making about twenty pies a day, which he can manage without hiring anybody. This way he can get to know the neighborhood and the customers. It's now my family's west-coast benchmark pizza, and I'm overjoyed that it's just blocks from my house. —heidipie, Chowhound
And then there's the Yelp reviews, which are in a similar vein. Emilia's is pulling a 4.5-star rating on that site.
Foodnut was one of the first blogs I saw to go and do a write-up.
And there are beautiful photos of the place and a sausage-and-roasted-pepper pie on photographer Timothy Mak's blog.
And of course, here's what I had to say about Emilia's Pizzeria last month. [via Cyrus]