For more than 51 years, Round Table Pizza's chefs have been rolling out fresh, made-from-scratch dough, sprinkling it with a signature three-cheese blend, and baking the delectable disks to a golden brown. Sink famished fangs into the King Arthur Supreme to get a taste of pepperoni, italian sausage, dry salami, linguica, and various veggies ($16.99–$18.49 for a medium; prices vary by location), and then wait patiently as your dining companions take turns trying to free you from its cheesy embrace. Or curb herbaceous cravings with Guinevere's Garden Delight, a sliceable field of green peppers and roma tomatoes punctuated by fragrant blossoms of mushroom, green pepper, yellow onions, and black olives ($16.99–$18.49 for a medium).
Pizza Chef Giovanni Adinolfi left his kitchen on the French Riviera to charter Pizza Nostra's menu of Italian specialties and Neapolitan-style thin-crust pizza, which are made with signature recipes from the Italian city of Recco. Today, Pizza Nostra continues the delectable work of firing up a wood-scented gas oven to crisp the crusts of pizzas laden with mozzarella or specialty toppings such as prosciutto di Parma and arugula.
Diners practice their matchmaking skills as they pick which pasta and sauce combination they'd like, or they can order complete entrees, such as lemon roasted chicken, grilled salmon, or an organic ground-beef burger. Elegant desserts, such as espresso panna cotta with fig vincotto, encourage lingering in the cozy dining room or on the larger patio during nice weather or pretty lightning storms. The kitchen also whips up frittatas, omelets, and egg dishes for brunch, and several sandwiches for lunch.
Some consider Pizza Nostra a neighborhood gem, but it hasn't escaped the notice of critics. Zagat labeled it a "casual outpost for enjoying authentic antipasti, pastas and Neapolitan thin-crust pies," and the San Francisco Bay Guardian called the service "impeccable," praised the pizza as "lovely," and described the complimentary focaccia as having "a pillow-like softness and bewitching olive-oil breath," much like the most popular girl in high school.
Within its intimate space on the second floor of a renovated townhouse walkup, Poesia conjures a seasonally inspired dinner menu of delectable Italian entrees out of fresh ingredients and handmade pastas. Drum roll in the evening feast with an opener of raw organic filet mignon with parmigiano ($14), or lull taste buds into a dreamy bliss with the pillowy ricotta gnocchi with citrus sauce ($9). Pastas such as the fettuccine al ragu, a slow braised lamb shank with tomato sauce ($17), and a squid-ink risotto with scallops in a lobster reduction ($18) pile up skillfully cooked mountains of deliciousness, while the free-range rack of lamb ($27) and Mediterranean sea bass ($25) affably compete for a hearty appetite's affections.
A mélange of glowing press surrounds Source's vegan and vegetarian menu, which chefs craft with compassion for all life forms amid purified air and shimmering light shows. The eatery feeds the senses and uplifts down-on-their-luck rainbows with waterfall sounds and soothing ambient music. An enormous stone dragon's head draws attention to brick-oven-fired pizzas cloaked adventurously in house-made mozzarella, truffle oil, and guacamole. As cool waves of filtered air carry snippets of happy chatter, ionically filtered water serves as a building block for organic veggie burgers, raw salads, and sandwiches on freshly baked bread. Raw agave nectar leaps into beverages to kick sugar to the curb and allow patrons to enjoy natural sweetness without stealing beekeepers' thermoses. A tent over the outdoor patio admits sun on warm days and releases sated sighs to soar up into the sky.
Much like the bird that bears its name - if that bird had opposable thumbs and a penchant for Italian food - Eagle Pizzeria serves up gooey pizzas alongside other Italian favorites. At the casual eatery, framed photos of baseball stars, newspaper clippings, and other sports memorabilia pack the butter-yellow walls, as patrons nosh on pesto bread over red and white checked tablecloths while perusing a menu that includes everything from hot sandwiches to spaghetti with baby clams. Hand-rolled dough, made fresh every day, bakes into a crispy crust that's covered in whole milk mozzarella and specially blended tomato sauce. Specialty pizzas cater to carnivores with a meat lovers' pizza - topped with six meats - and travel the world with Greek toppings such as olives and feta or Hawaiian toppings such as bell peppers and pineapple. Gluten-free crusts are also available.
Blooming from 1 restaurant in 1959 to 500 franchises today, Round Table Pizza Parlor dishes up a menu of pies constructed from made-from-scratch dough, premium meats, and freshly cut vegetables, and arranged in a number of innovative combinations. Each pizza begins with fresh-rolled dough made from wheat that, like every Mr. Potato Head, began its life on family farms in Idaho. Round Table's chefs then adorn each doughy disk with a triumvirate of gooey cheeses, including aged cheddar, whole-milk mozzarella, and provolone. Patrons can opt for one of the restaurant's 12 signature creations or devise their own pies with a selection of premium meats—such as salami, linguiça, or pepperoni—and fresh vegetables, including roma tomatoes, artichoke hearts, and zucchini livers.