Patxi's Chicago Pizza is a Best Pizza of the Bay Area establishment that caters to indulgent pizza partiers and intimate diners alike. Printed on resilient pizza dough, Patxi's menu features a build-your-own arsenal of toppings, such as feta cheese, green bell peppers, Italian sausage, kalamata olives, sundried tomatoes, salami, zucchini, soy cheese, and much more, available atop Chicago–style crusts ($14.45 for a 10" before toppings) and thin crusts ($9.95 for a 10" before toppings).
Since 1988, the chefs at City Pizza have bedecked dough disks with toppings such as feta cheese, italian salami, zucchini, and gyro meat. They add a touch of flair to the crust by sprinkling it with sesame seeds, creating tasty results as tiny as an 8-inch hawaiian pizza or as big as the 26-inch pesto pie that's often used to bring peace to hordes of warring foodies. Wings, subs, and calzones bring the pizza-heavy menu to a delicious conclusion.
After Sandro Costanza left his home in Calabria, Italy, in 1988, he devoted decades to waiting tables and cooking his way through Paris, London, and Rome before finally landing in Saratoga. There, he opened Ristorante Da Mario to re-create the bursting flavors and vibrant colors of the southern Italian dishes he remembered from his childhood. Today his chefs forge these staples by layering lasagna, stuffing ravioli, and fluffing gnocchi in-house, and by using a number of lighter cream sauces instead of exclusively glazing entrees with marinara. Although Sandro's wine list features numerous California varietals, it also includes bottles from major wine-producing regions across Italy to complement the authentic dishes.
Faux tuscan walls mimic the cuisine's rustic, down-home approach, but crisp, white tablecloths and framed artwork also lend their touches of refinement to the dining room. Outside, patio seating pairs rich Italian meals with light gulps of fresh air and lets diners keep eyes out for invading Byzantines.
The chefs at Triple Seven Pizzeria shuffle custom combinations of sun-dried tomatoes, pesto sauce, and mozzarella cheese to spread across sourdough crusts made fresh daily and form their gourmet, casino-themed pies. They stack the Texas Hold'em BBQ Chicken pie with grilled chicken breast, barbecue sauce, and cheddar cheese and crown the Straight Flush with pepperoni, red onions, and italian sausage. Vegetarian pies include the Viva Las Veggies, with black olives, zucchini, and green bell peppers, and the thin-crust Lady Luck, which diners typically blow on before eating, with fresh garlic, basil, and tomatoes. Patrons order from the red-and-black-tiled counter before adjourning to the outdoor dining area or around tables inside that afford views of 42-inch plasma TVs that project football games on Sundays.