When it comes to specialty pizzas, Napoli Pizza & Pasta bats for the fences. Since 1968, the pizzeria has pleased customers, stuffing their menu to the breaking point with a whopping 15 different specialty pies that entice vegetarians, meat-lovers, and barbecue fans alike. Fixins such as salami, sausage, barbecue sauce, pesto, artichokes, and chicken crowd the crusts?crusts that come in regular and gluten-free varieties. The pizza Christonio, named after the owner?s son, leaves off the sauce completely and piles on four cheeses. Another pizza named after the owner?s daughter, Natalia, slathers pesto sauce atop the crust. And the chefs don?t just make pizza. They also have a variety of homemade pasta dishes, sandwiches, and calzones.
As the name coyly suggests, East Coast Pizza provides broad, foldable slices of New York–style pizza in a simple, down-home setting. All food is made fresh to order in-house, either baked in ovens or fired up on the grill. Custom-tailor your own pizza, or order one of the prix-fixe menu options such as the contra costa ($10.75–$23.50), decked out in whole-milk mozzarella and tomato sauce with sausage, pesto, and artichoke hearts. The margherita ($10.75–$23.50) is topped with fresh mozzarella, fresh basil, and tomatoes (pizza sauce optional). If you're craving something more three-dimensional, try the classic chicken-parmigiana sub ($9.95), or a grilled California cheeseburger ($8.95) layered with bacon, fresh avocado, and pepper-jack cheese. The bar portion of the bar and grill offers a selection of beers on tap; pick up a domestic pitcher for $12 and split it among friends or Morlocks while enjoying a sporting game on the overhead televisions.
When you accidentally plant tomato seeds instead of building a treehouse for your children, you'll have to learn how to put a tomato to good use. Today's Groupon gives you a tasty education in the red fruitgetable with $20 worth of Italian cuisine at Tomatina for $10. Bring a flavorful tutorial to your palate with professorial pizzas and pastas straight from the tomato academy.
Pancoast Pizza takes its name from co-owners Robert and Julie Pancoast, a pair of talented chefs with more than 20 years of cooking experience and degrees from the Western Culinary Institute. Their kitchen know-how yields an inventive take on East Coast?style pies. The pair tops their large, foldable slices?which are made with gluten-free flour upon request?with a blend of homemade sauce and a choice of more than 20 toppings ranging from traditional pepperoni and spicy italian sausage to gourmet goat cheese, arugula, and caramelized red onions. Guests may chart their own course with a DIY pie or opt for one of the pizzeria?s eight specialty pies such as the Julie?s, which tucks roasted mushrooms, baby spinach, and garlic under a blanket of four cheeses including fontina, ricotta, parmesan, and smoked mozzarella. In addition to their eponymous pizzas, the chefs also build hearty Italian staples including stromboli, hoagies, and family-sized salads.
When Giovanni and Virginia Biale settled in San Francisco's Potrero Hill with their three sons in 1922, Giovanni kept his favorite Genoa traditions alive. This included making his own wine, which he'd often serve at family meals. When Prohibition hit, Giovanni secreted his bottles away along the craggy shoreline at Rockaway Beach—dipping into the stash when dining at his nearby vacation home.
Though he might not share this same rebel spirit, Giovanni's grandson Rocco Biale does share his passion for authenticity. At Rocco's Ristorante Pizzeria, he devotes himself to the traditions of Italian cooking and warm hospitality. He pays tribute to his grandfather's winemaking past by curating a list of vintages from Italy and California.
Amidst vintage Italian prints and photographs, diners dig into pasta dishes piled with imported noodles and housemade sauce. These house specialties are joined by pizzas draped with nearly 40 toppings.
Though using all-natural and locally grown ingredients is becoming popular in today’s restaurants, Straw Hat Pizza has been dedicated to these forward-thinking practices since serving its first pie on July 10, 1959. For more than 50 years, Straw Hat Pizza has followed some very down-to-earth guidelines: tomatoes are handpicked and hand-sorted from its own fields, cheeses are free from fillers, and all produce originates from within 150 miles of the store. Of course, this is pizza, so the local focus is accented by Old-World practices. For example, the Idaho wheat is grown in volcanic soil at least 4,500 feet above sea level, according to Italian pizza and pasta tradition.
Straw Hat’s pizzas, like the best blind dates, arrive dressed in a diverse selection of veggie and meat toppings⎯such as lemon-pepper chicken, chorizo, and bell peppers⎯but pies aren’t its only signature item. In the 1970s, Straw hat introduced the Hot Hat, a stromboli-style sandwich stuffed with melted cheese and ham, meatballs, or pepperoni. Additionally, the cooks whip up an eclectic choice of sides, including onion-battered green beans and garlic-parmesan bread sticks.