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.
Marzano aims to bring a bit of southern Italy to Oakland, creating an environment that the San Francisco Chronicle says, "Has a vibe that's as embracing as you'll find at the beloved family-owned trattorias in Italy." Although Executive Chef Douglas Borkowski and his team roll their own papardelle pasta and cure bacon in-house, the real star of the menu seems to be the traditional stone oven. The wood-fueled flames roast meatballs, snap peas in brown butter, and Neapolitan–style pizzas laden with everything from aged provolone and spicy, fennel-tinged sausage to cremini mushrooms and truffle oil. The Zagat-rated restaurant's rustic charm extends beyond the menu to the intimately sized dining room's ambiance. Brick walls and exposed wooden rafters complement country-style chandeliers, which are built from the staves of French wine barrels, according to the Chronicle's review. Opposite the row of tables sits a massive bar stocked with housemade bitters, Italian wines, and half-completed Sudoku puzzles.
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.