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.
It may be called the Big Apple, but New York City is far more famous for another culinary export. Pizza practically counts as its own food group across the five boroughs, where the slices are thin and foldable. If the pies at Giant New York Pizza are any indication, Vallejo is staking its claim as New York's honorary sixth borough.
The pizzeria's chefs are decidedly old school in their approach, starting with housemade dough that's brushed with olive oil and slathered with a sauce that's also housemade. They take some liberties with their toppings, straying from New York tradition to create pizzas such as the Santa Fe (chipotle pesto sauce, chicken sausage, red onions, sweet corn, tomatoes, and cilantro) and the spicy Maui (white sauce, grilled chicken, pineapple, red onions, and jalapeños).
Need a fix? That's what we do. We offer hand-crafted gourmet pizzas, authentic Italian gelato and sorbet (made fresh daily), baked-to-order cookies (in under 2 minutes), delicious oven-roasted sandwiches (served with homemade fries) and some pretty yummy appetizers too!
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.
From the humble beginnings of a single, small pizzeria in Palo Alto back in 1978, Mountain Mike's Pizza grew to open more than 150 locations across California, Oregon, Nevada, and Utah. Today, each restaurant maintains a low-key, family friendly vibe, serving up a rousing menu of pizzas such as Everest, a mountain of pepperoni, italian sausage, salami, linguiça, beef, mushrooms, black olives, peppers, and onions.
The casual confines of Mountain Mike's Lafayette location showcase mountain photography, sports memorabilia, and a long line of craft-beer taps sporting the logos of Shock Top, Firestone, and Heretic. In addition to boasting the "largest on-tap craft beer selection in Lafayette," this Mountain Mike's is dedicated to its community, donating regularly to local schools, teams, and service organizations that build houses out of pizza dough. Live music and open-mic nights keep its calendar full, and a weekly buffet tops plates with unlimited portions.
This family-owned, Italian flag-colored eatery fed its first patron in 1998. Ever since, its chefs have stood behind stainless-steel countertops in the kitchen to hand-toss disks of dough into pizzas, which they slide into hot ovens on wooden peels. While the pies bake, they also stir the house-made pasta sauces bubbling atop burners. Lasagnas with meat sauce, marinated mushrooms, and ricotta cheeses bake inside ovens alongside signature pizzas. An example of one of these specialties is the pesto genovese with pancetta and fresh tomatoes. Traditional, house-made minestrone soup with seasonal vegetables, crisp salads, and veal parmigiano warms the palates of those who'd rather not swallow the planet Mercury.
The bright, clean walls of the dining area exhibit colorful paintings that include a wall-sized display of pink cherubs flying across a red background with pizzas in their outstretched arms.
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.