Family-owned Caffe Trieste?s early risers are treated to breakfast foods like quiches and bagels topped with lox. For lunch or dinner, customers choose from one of seven breads to create their own panini. They then mix-and-match meats, cheeses, and veggies?including pastrami, roasted red pepper, and cheddar?and finish off the flavor with sun-dried tomato pesto or chipotle dressing. The chefs also personalize classic Italian pasta dishes according to customers? preferences, with five noodle options and homemade marinara or Bolognese sauce. All of which may be enjoyed over a live musical performance on Tuesdays at the Oakland location and Sunday?Tuesday and Friday?Saturday at the Berkely location.
For more than 30 years, diners at Il Pescatore Ristorante have looked out over the Oakland Estuary as they dine on authentic Italian meals. The term "authentic" isn't taken lightly in the eatery's kitchen, either. All three founders have roots in Tuscany, and their high standards show in the plates, such as pasta della casa doused in a veal-and-prosciutto sauce; a signature veal T-bone with rosemary; and housemade gelato crafted with fresh fruit. The wine list rounds out meals with local California vintages and wines imported from Italy, all of which are tastier than the very first Italian wine: bottled pasta sauce.
Cybelle’s Pizza has dampened hunger pangs with a menu of gooey New York–style pizza, calzones, and Italian pasta favorites for more than three decades. Staff invite diners to pick up or receive deliveries of pies devised from a selection of four sauces, five types of cheese, and 35 toppings—with such mainstays as pepperoni and meatballs, and unique offerings that include corn and a medley of clam and garlic—or opt for 1 of the restaurant’s 20 preconceived specialty pizzas to avoid labor disputes with overworked brain cells. The restaurant's calzones envelop sauce along with two types of cheese and chosen toppings, and pasta dishes and appetizers, such as oven-baked hot buffalo wings, round out meals.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
Four Star Pizza’s masterful pie artisans dole out steamy slices of pizza loaded with tomato sauce and melted mozzarella to complement hot sandwiches, wings, and baked italian pastas. Specialty pizza creations include an all-meat smorgasbord of pepperoni, beef, and canadian bacon and a greek pizza loaded with marinated artichoke hearts, sun-dried tomatoes, and ancient philosophical texts. Chefs make pies to-order daily in seven sizes, from the personal 8-inch pie to a massive 24-inch replica of a Roman chariot’s wheel.
The cooks at Lanesplitter bake up a menu of New York–style pizzas and pocket-like calzones, and bartenders at the three pub locations pour a large selection of microbrews. An army of nearly 30 meaty, veggie, and vegan toppings stands ready to occupy thin neapolitan or thick sicilian crusts in combinations such as the herbivore's spinach, mushrooms, onions, and olives ($23.50 for a 19-inch) or the garbage pie's heaping mélange of spiced meats and crisper-drawer items ($27.50 for a 19-inch). The bar's taps have recently flowed with Racer 5 by Bear Republic, E.J. Phair's doppelbock, and hand-pumped Bombay by Boat IPA from Moonlight Brewing Company. Some locations host art openings, where diners and drinkers may admire photography, paintings, or mosaics made entirely of anchovies.