Though the flavorful combinations are seemingly endless, there's one thing you can count on from the pizza at Bravos Pizza & Italian restaurant: freshly baked crust topped with whole-milk mozzarella and creamy sauces. Chefs create a multitude of options by customizing pies from the crust up. They smear the pies with a choice of red, white, garlic, or barbecue sauces, which they then top with ingredients as different as pineapple and artichokes. To create their specialty pizzas, they combine complementary flavors, such as the seafood combo's shrimp, baby clams, and garlic over a white-sauce base. But the chefs don't just make pizzas. They also craft traditional Italian favorites, from veal scallopini to fettucini tossed in pesto. Diners can enjoy meals while sipping wine or beer as they watch the restaurant's big-screen TV to figure out which sports team has the strongest t-shirt cannon.
Aladino’s Pizza is a family owned establishment that focuses to bring you only the freshest ingredients. We have eight T.V.s including one fifty-five inch, that always are showing the big games! We offer a salad bar that is always stocked with the freshest vegetables.
The vast dimensions of Grazie! Grille’s interior are matched by its sizeable menu of American and internationally inspired dishes. Amid the lofty ceilings and a roaring, stone fireplace, plates of steaming pasta emerge from the kitchen, while next door in the dining room, groups share meals or rousing games of telephone in cozy booths. Grazie! Grille also strives to play a part in its community by promoting charities, local events, and fundraisers.
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.
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.