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The 8 Best Pizzas in San Francisco and the Bay Area

Slice: San Francisco The Serious Eats Team 39 comments

The Neapartisanal pies that have emerged in the Bay Area represent an American re-interpretation of classic Italian pies and evidence new ways to successfully build off of established, traditional techniques. And, oh, what options there are! So many, that limiting this list to just eight seems a crime, but you have to draw the line somewhere.While there are many, many worthy pies in and around San Francisco, here are some of the most memorable ones that we've tried to date. More

Daily Slice: Bone Marrow Pizza, Flour + Water, San Francisco

Daily Slice J. Kenji López-Alt 6 comments

The bone marrow and rapini pizza with fresh horseradish at Flour + Water seemed an odd combination to say the least, but it worked. A Parmesan-esque sprinkle of microplaned fresh horseradish root adds a spicy kick that gets this pie to assault all of your senses at the same time. More

San Francisco's Flour + Water One of '10 Best New Restaurants in the U.S.'

Adam Kuban 1 comment

San Francisco, your pizza scene is on fire. Says GQ food critic (and noted pizza obsessive) Alan Richman. More

5 Unique Bay Area Pizzas from 'SFoodie'

Adam Kuban 3 comments

SFoodie's John Birdsall mentioned Slice's "United States of Pizza: Northern California" post earlier this week, saying, "...we like the fact that Kuban shared his obsession with us, even if they reveal an outsider's peccadillos." So I emailed Mr. Birdsall to ask if he'd mind sharing an insider's peccadillos. Yesterday, he and Jonathan Kauffman posted their thoughtful take on some unique pizzas in the area.... More

San Francisco: Flour + Water's Jon Darsky Going Solo

Adam Kuban Post a comment

Pizza-maker Jon Darsky has split amicably from Flour + Water in hopes of opening a WFO place of his own. From Tablehopper: Darsky, a New Yorker whose background also includes Pizzaiolo and Pizzeria Delfina, is currently scouting neighborhoods where he can open a pizzeria with a wood oven, turning out Neapolitan-style pies made with American ingredients. (The dough-obsessed Darsky is proud to use American flour.) He would also like to offer sandwiches during the day, made on fresh-baked bread. [via Grub Street SF]... More

Pizza Madness 2009: I Left My Heartburn in San Francisco

Adam Kuban 8 comments

And my documentation of Pizza Madness 2009 continues. Here, I'm just going to roll up my San Francisco leg into one post, since A) I had trouble getting photos in some of these darkened joints and B) this is where the Neapolitan pies really started to blur together. —The Mgmt. View Pizza Madness 2009, San Francisco Leg in a larger map As I said in an earlier post documenting "Pizza Madness 2009," I knew Seattle and San Francisco were going to kick my pizza-eating ass. I was well-prepared for San Francisco going in, since I've now visited the city a... More

Brain Dump: West Coast Pizza Madness 2009, Where I Visited

Adam Kuban 2 comments

View West Coast Pizza Tour in a larger map [All photographs by Adam Kuban unless noted] I know it's taken me a while to get the lead out re this trip. I've been back in NYC for six days after 12 days total on the road (nine actual pizza-eating days among those). I figured that regular Slice readers might want the skinny on which places I visited while out west. They're above in the map, but I'll also list them below, after the jump.... More

The 'New York Times' on San Francisco's Flour + Water

Adam Kuban Post a comment

[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... More

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