Entries tagged with 'Bay Area'
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Dear Slice: 'You Missed the Best in Bay Area Pizza'
I am a transplanted New Yorker in California, and there is a place in the Bay Area, Napoli Pizza in Vallejo, that makes out-of-this-world pizza. I dare say it's even better than what is found in NYC these days. I am surprised this establishment is not mentioned on your blog while several others in the Bay Area are. This is easily among the best places I have ever eaten, and they do not sell slices at all.Unlike some NYC establishments like Di Fara, which are nothing more than overrated tourist traps, this establishment is the real deal. The only other...Pizzeria Gialina and a Summer of Super Slices in San Francisco
[Photograph: Adam Kuban] Gialina Pizzeria 2842 Diamond Street, San Francisco CA 94131 (map); 415-239-8500; gialina.comPizza Style: ArtisanalOven Type: Gas-fired I have several vivid memories of San Francisco restaurants from when I lived there, back in the days of yore. I often wistfully recall the sight of the cook hand-pulling noodles at Kirin and the incomparable dry fried squid my friends and I would fight over. At other times, I daydream and find myself in North Beach, inhaling garlic vapors before walking into Caffe Sport just as lunch hour ends and sharing shrimp and pasta with an old friend. Such...What They're Saying About Emilia's Pizzeria
[Photograph: Adam Kuban] 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:...Una Pizza Napoletana to Reopen in San Francisco
Big news coming out of today's Pieman's Craft event: Anthony Mangieri will open Una Pizza Napoletana in San Francisco in SoMa. He hopes to be open by March 2010. That's all he'll say for now. Stay tuned to Slice for more details....Pizzeria Picco: Wallowing in a Bay of Pizza
Pizzeria Picco's Margherita pie. [Photographs: L.A. Pizza Maven] If you've been reading Slice, you'll know that the in the last few years the San Francisco Bay Area has been awash with lip-smacking, finger-sucking, delirium-inducing pizza. When I think about the years I spent in San Francisco wandering from neighborhood to neighborhood--from the Haight to Soma, from the Marina to the deep Richmond, from Chinatown to the Mission--in search of a decent pie, I can hardly believe the city's culinary transformation. Once, the best pizza that could be found was limited, in my experience, to Tomasso's in North Beach. I...Emilia's Pizzeria in Berkeley Opens to the Public; Hours, Offerings Limited for Now
Ignore the sign above. Emilia's is now open to the public, though in limited capacity. [Photograph: Adam Kuban] Early last month I had the pleasure of getting an early taste of Emilia's Pizzeria in Berkeley, California. If the pizza I had during that friends-and-family event is any indication of what it is now that Emilia's is in soft open mode, Berkeley residents are in for a treat. The refreshingly unpretentious non-Neapolitan pizzeria started operating in a limited capacity on Monday night. After the jump, Keith Freilich, Emilia's owner-pizzaman explains....The 'New York Times' on San Francisco's Flour + Water
[Photograph: Flour + Water] A little strange to see this in the New York Times (it may be part of the paper's nationwide expansion strategy), but the Gray Lady gets out to Flour + Water in San Francisco's Mission District. From the review: "We make the kind of food that chefs like to eat," [Flour + Water chef Thomas] McNaughton said of the restaurant's cooking style. Given the restaurant's name, it should come as no surprise that pizza and pastas are focuses. The kitchen has a wood-fired oven, and Jon Darsky, the pizzaiolo, is a skilled operator; even before...A16, San Francisco
[Photographs: L.A. Pizza Maven] My summer pizza safari to San Francisco proved to be an unqualified success. No, I didn’t return home with the stuffed heads of pizza-makers, but I did bag two transcendent pie experiences. Tony Gemignani, of Tony’s Pizza Napoletana in North Beach, served me an impeccable Margherita and sausage pie, the red, green and white colors swirling in an almost hallucinatory vision made doubly intense by the intoxicating aromas that nearly knocked me off the bar stool. The following afternoon I visited A16, the VPN-certified pizza restaurant in the Marina District that gained fame for its...First Look: Some Great Pizza at Emilia's Pizzeria in Berkeley, California
Clockwise from top left: Emilia's Pizzeria during a recent friends-and-family night, owner-pizzaiolo Keith Freilich, a plain pie hot out of the oven. [Photographs: Adam Kuban] Emilia's Pizzeria 2995 Shattuck Avenue, Berkeley CA 94705 (at Ashby Avenue; map); emiliaspizzeria.com Getting There: By car, it's at the corner of Shattuck and Ashby avenues; closest BART stop is the Ashby Avenue Station Pizza Style: Thin-crust, New York–coal-oven-esque Oven Type: A very hot Wolf "Pizza Grande" gas-fired oven The Skinny: Whether you're a whiny New Yorker looking for familiar-tasting pizza or someone who's never set foot in the Big Apple, the pizza at...Slice is part of the Foodblog Ad Network. To advertise on this site or across a network of food-related weblogs, click here.
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