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  • 01
    After 15 years of making pies on the East Coast and countless weirdly crazed bloggers hyping it, pizza-producing powerhouse Anthony Mangieri re-opens the NY pie landmark tonight in a former storage garage that'll seat 32. Mangieri'll be personally making every single pie (there's just four 12-inch options on the menu), and'll use an almond wood-fired oven he commissioned from a small village near Naples that weighs 5,000 pounds, or in terms Josh Howard can understand: 80,000 ounces.
    More on An NY-pie powerhouse sets up shop in SoMa
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      After 15 years of making pies on the East Coast and countless weirdly crazed bloggers hyping it, pizza-producing powerhouse Anthony Mangieri re-opens the NY pie landmark tonight in a former storage garage that'll seat 32. Mangieri'll be personally making every single pie (there's just four 12-inch options on the menu), and'll use an almond wood-fired oven he commissioned from a small village near Naples that weighs 5,000 pounds, or in terms Josh Howard can understand: 80,000 ounces.
    • Venue Info

  • 02
    When you're super excited about something, sometimes you've just gotta let the world know in every way possible, which is why that unlimited paging plan is paying off in spades...SPADES! Not afraid to let you know they do pizza, Zero Zero.

    From the talent behind Picco, ZZ's an unabashed celebration of Neapolitan-style pizza: the joint's central elements are its spectacular wood-burning oven (visible from both the plush, black leather booths and dark wood bars that occupy up- and downstairs) and fiery light fixtures, which play on the 'za-obsessed theme driven home by the fact that it's named for the flour they use (wrong again, Robert Parish). The ten specialty pizzas are named for SF streets, e.g., the Geary (hog island clams, garlic, soppresata, Pecorino, and Calabrian chilies), the Market (mortadella, peppers, onion, basil), and the Fillmore with mushrooms, leeks, three cheeses, garlic, thyme, and inexplicably no fried chicken. Then there's plenty of non-za, from a range of bruschettas, to crispy chicken thighs with chili/vinegar/caraway yogurt dipping sauce, to fettucini with fennel sausage, pesto, n' summer squash, also what Branson kids play when it's too windy for yachting. And their horses are sick

    Washing it all down's a list of 75 or so vinos (with 10 on tap), 18 brews, and a specialty cocktail program that prominently features massively boozy bowls o' punch, which you'll let everyone know you're excited about by not sharing with anyone.
    More on Gourmet pizza, wine, and beer in SoMa
    • About

      When you're super excited about something, sometimes you've just gotta let the world know in every way possible, which is why that unlimited paging plan is paying off in spades...SPADES! Not afraid to let you know they do pizza, Zero Zero.

      From the talent behind Picco, ZZ's an unabashed celebration of Neapolitan-style pizza: the joint's central elements are its spectacular wood-burning oven (visible from both the plush, black leather booths and dark wood bars that occupy up- and downstairs) and fiery light fixtures, which play on the 'za-obsessed theme driven home by the fact that it's named for the flour they use (wrong again, Robert Parish). The ten specialty pizzas are named for SF streets, e.g., the Geary (hog island clams, garlic, soppresata, Pecorino, and Calabrian chilies), the Market (mortadella, peppers, onion, basil), and the Fillmore with mushrooms, leeks, three cheeses, garlic, thyme, and inexplicably no fried chicken. Then there's plenty of non-za, from a range of bruschettas, to crispy chicken thighs with chili/vinegar/caraway yogurt dipping sauce, to fettucini with fennel sausage, pesto, n' summer squash, also what Branson kids play when it's too windy for yachting. And their horses are sick

      Washing it all down's a list of 75 or so vinos (with 10 on tap), 18 brews, and a specialty cocktail program that prominently features massively boozy bowls o' punch, which you'll let everyone know you're excited about by not sharing with anyone.
    • Venue Info

  • 03
    When you're so unbelievably good at something, sometimes you feel the urge to try other things to see if you're good at them too, then return because you failed miserably and missed Will Perdue. Proving it's possible to be unbelievably good at stuff besides 'za, Tony's Coal-Fired Pizza and Slice House, opening Wednesday

    Situated one door down from Tony's Pizza Napoletana, award-winning pie master Tony Gemignani's new donut-shop-sized slice house spin-off is an homage to all things meat, tomato and cheese, highlighted by a classic East Coast style display case packed with assorted 'za and 'zone goodness, a 1,000-degree coal-fired oven (which Tony says is the only of its kind in California), and a vintage Italy-inspired interior with subway tiling, elegant hand-painted signage/slogans, and a Coca-Cola vending machine from the 50s, when men were men, and highly xenophobic. Cheesy ecstasy from the coal oven'll include NY Style pies and Sicilian squares (cheese, pepperoni, or special), all-organic slices, and customizable Romana Pizza by the quarter-, half- and full-meter, though without an inch-converter, who could possibly know how much pizza that is? Tony'll also be slinging authentic Chicago's Original Italian Beef Sandwiches seven ways (a sando he's so proud of he actually flew in Chicagoans to taste-test), a full New York Delicatessen that'll include meats cut on a hand-cranked slicer from Italy, and 16 classics subs on Acme breads (Meatball, Reuben, Pastrami on Rye, etc.), plus Italian specialties like the aforementioned Calzones, Chicken Parm and seasonal "Baked Ziti", but not baked Zito, as Lincecum usually bogarts that ish.

    Refreshments will include Yoo-hoos, an Original Chocolate Egg Cream Soda, and Gino's New York Italian Ice, which'll be shipped in directly from NYC, like Bill Cartwright when Jordan returned and realized Will Perdue's a punk, and terrible at basketball.
    More on Tony's pizza gets a little sister
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      When you're so unbelievably good at something, sometimes you feel the urge to try other things to see if you're good at them too, then return because you failed miserably and missed Will Perdue. Proving it's possible to be unbelievably good at stuff besides 'za, Tony's Coal-Fired Pizza and Slice House, opening Wednesday

      Situated one door down from Tony's Pizza Napoletana, award-winning pie master Tony Gemignani's new donut-shop-sized slice house spin-off is an homage to all things meat, tomato and cheese, highlighted by a classic East Coast style display case packed with assorted 'za and 'zone goodness, a 1,000-degree coal-fired oven (which Tony says is the only of its kind in California), and a vintage Italy-inspired interior with subway tiling, elegant hand-painted signage/slogans, and a Coca-Cola vending machine from the 50s, when men were men, and highly xenophobic. Cheesy ecstasy from the coal oven'll include NY Style pies and Sicilian squares (cheese, pepperoni, or special), all-organic slices, and customizable Romana Pizza by the quarter-, half- and full-meter, though without an inch-converter, who could possibly know how much pizza that is? Tony'll also be slinging authentic Chicago's Original Italian Beef Sandwiches seven ways (a sando he's so proud of he actually flew in Chicagoans to taste-test), a full New York Delicatessen that'll include meats cut on a hand-cranked slicer from Italy, and 16 classics subs on Acme breads (Meatball, Reuben, Pastrami on Rye, etc.), plus Italian specialties like the aforementioned Calzones, Chicken Parm and seasonal "Baked Ziti", but not baked Zito, as Lincecum usually bogarts that ish.

      Refreshments will include Yoo-hoos, an Original Chocolate Egg Cream Soda, and Gino's New York Italian Ice, which'll be shipped in directly from NYC, like Bill Cartwright when Jordan returned and realized Will Perdue's a punk, and terrible at basketball.
    • Venue Info

  • 04
    From the folks behind both Beretta and Starbelly, Delarosa's a 49-seat rustic Italian eatery with a sleek, industrial vibe, (stained walnut/cement tile surfaces), lots of communal tables, and a 12-seat bar. The grub's served all day and into the wee hours, and ranges from grilled goat cheese/roasted pepper paninis, to prosciutto cotto/fontina/onion Roman-style pizzas, to black olive gnocchi with rock shrimp; lubrication includes 38 Cal-Italian vinos, a 30-deep brew list hand picked by their certified beer sommelier, and 14 seasonal specialty cocktails like an elderflower-abetted Salty Dog (man's best friend, my ass!).
    More on Delicious pizza in the Marina
    • About

      From the folks behind both Beretta and Starbelly, Delarosa's a 49-seat rustic Italian eatery with a sleek, industrial vibe, (stained walnut/cement tile surfaces), lots of communal tables, and a 12-seat bar. The grub's served all day and into the wee hours, and ranges from grilled goat cheese/roasted pepper paninis, to prosciutto cotto/fontina/onion Roman-style pizzas, to black olive gnocchi with rock shrimp; lubrication includes 38 Cal-Italian vinos, a 30-deep brew list hand picked by their certified beer sommelier, and 14 seasonal specialty cocktails like an elderflower-abetted Salty Dog (man's best friend, my ass!).
    • Venue Info

  • 05
    This late-night Mission 'za slinger earns a spot on Thrillist's Favorite 5 solely because the NY-style pizza is delicious it's open 'til 2a slices are crazy cheap they filmed an adult movie there in August. No, seriously.
    More on Late-night 'za (and adult films?) in the Mish
    • About

      This late-night Mission 'za slinger earns a spot on Thrillist's Favorite 5 solely because the NY-style pizza is delicious it's open 'til 2a slices are crazy cheap they filmed an adult movie there in August. No, seriously.
    • Venue Info

  1. An NY-pie powerhouse sets up shop in SoMa
  2. Gourmet pizza, wine, and beer in SoMa
  3. Tony's pizza gets a little sister
  4. Delicious pizza in the Marina
  5. Late-night 'za (and adult films?) in the Mish