Home of the 13-time World Pizza Champion, Tony Gemignani. Twelve styles of pie.
Tony’s is the home of the 13-time World Pizza Champion, Tony Gemignani, which is probably all you really need to know, but since you made it this far, we’ll also let you in on the fact that many of the ingredients are imported from Napoli. There are also seven different ovens because there are 12 types of pizzas: Napoletana, Californian, Classic American, Classic Italian, Coal-Fired, New York, Sicilian, Pizza Romana, Detroit, St. Louis, Grandma, and Gluten-Free, all of which easily compete for some of the best pizza you’ll eat in SF. Obviously, you need to make it your mission to eat every single type, but we suggest starting with the Margherita Napoletana, the World Pizza Cup winner in Naples, Italy (only 73 are made each day), and the Don Giovanni, which is coal-fired in a 1,000-degree oven topped with vodka tomato cream sauce. There are also some excellent appetizers -- like the meatball gigante, which is probably a pound of veal, pork, and beef (get the one topped with a farm egg and calabrese). Of course there’s great cocktails, and a fantastic selection of wine. Tony’s just received Wine Spectator’s Award of Excellence for outstanding wine program for the fifth year in a row.