Venezia is a locally owned and operated restaurant now in its 30th year, serving up delectable Italian fare for lunch and dinner. Kick off a memorable meal with house-made potato chips ($7) topped with reggiano and served with white truffle oil, or nosh on olive-oil flatbread ($9) flanked with an entourage of Licini sopressata salami, olives, and baked goat cheese with roasted garlic. Entrees include the spaghetti carbonara ($16), which tosses bacon with egg and chili flakes, and the malfatti hand-cut pasta ($17), which incites tongue tapping with a harmony of porcini and crimini mushrooms along with roasted tomatoes, vermouth, and cream. Satisfy an entire battalion of sweet teeth with desserts such as the Madagascar-vanilla-cream custard ($6.50) sprinkled with braised blackberries and strawberries and the bittersweet chocolate-mousse torte ($8) crowned with raspberry coulis and whipped cream.
Founder and chef Rebecca A. Bernstein operates Cioccolata di Vino with the belief that her delectable desserts and enticing antipasti taste particularly divine in a laid-back, warm setting that resembles a hammock made of cocoons. The soft lighting envelops patrons in a gracious embrace, where it's perfectly acceptable to stop by just for the blissful dessert menu. Choco-hounds flock to the succulent molten lava cake ($6.95), where a moist, spongy coating covers a warm liquid chocolate, generating a cocoa magma stream down Mt. Esophagus. Candy up your kisser with the award-winning, gooey chocolate-chip cookies (three for $3.95), which arrive packed with rich Callebaut Belgian chocolate and slivers of pecan. The light but feisty lemon tart ($6.95) is crowned with a fresh whipped cream, while the rich gelati and sorbetti ($4.95) rotate their flavors daily and their buckskin capes fortnightly.
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.
North Beach Pizza has been curing cravings for gourmet pizza, pastas, submarine sandwiches, and other hearty eats for more than 20 years. Thin and thick pizza crusts are tossed by hand and topped with whole milk mozzarella before baking evenly in industrial ovens, creating perfect, edible canvases ready to be bedecked in ingredients that include everything from fresh spinach and feta cheese, to clams and Linguiça––a form of Portuguese pork sausage. Delivery is free to eligible areas around each location, saving time that may be better spent setting the table or taking inventory of its legs.
Pizzas and microbrews. Arcade games and theater. While chowing down on a pepperoni slice, or twirling shrimp alfredo around a fork, guests at La Val's Pizza can sometimes take in a play, catch up with friends, or use a pool cue to spear a neighboring table's margarita pie.
La Val's dining area sprawls across several rooms. In one, Devo and Citizen Kane posters hang above red booths. In another space, sunlight streams in through large windows, illuminating ropes and half a bicycle hanging from the ceiling. Rustic, picnic-table-style seating lines a brick wall in yet another area. Across all the rooms, however, a cohesive palette of warm colors unites the decor and creates a friendly atmosphere.
Throngs of pizza-hungry crowds flock to Blondie's Pizza for creative Sicilian–style pizzas sold by the slice. Three types of mushrooms populate the Magic Mushroom pizza, in stark contrast to the three types of meat—sausage, salami, and all-beef pepperoni—that compose the Carnivore pizza. The eatery even serves up a healthy whole-wheat vegetarian slice, where organic tomatoes, basil, and a bounty of veggies top a whole-wheat crust. Inside both the Berkeley and San Francisco locations, various photos and tchotchkes adorn the wall, including mosaics and staircase railings full of cows and metal sausages.
The same year it launched its airy Telegraph Avenue outpost, Pasta Bene jumped onto the Bargain Bites 2010 list in the San Francisco Chronicle, which also praised its "friendly" service. Its family of owners, however, arrived with 20 years of experience behind the scenes of area Italian restaurants, meaning that its menu of stone-fired pizzas and hearty entrees leavened with California freshness came together naturally. In 13 pasta dishes, noodles entwine with slow-photosynthesized seasonal vegetables and rich tomato and cream sauces, while the dessert menu may suggest an easier choice with its house-made tiramisu, a customer favorite. Wooden rafters and iron chandeliers vault over the casual, sunlit dining room overlooking a street-side patio.