San Francisco Pizza's owner and executive chef Silvio Barbosa Jr. has spent more than a decade perfecting his recipes for hand-spun pizzas and freshly prepared pasta, salads, and sandwiches. His menu is anchored by more than 25 specialty pizzas festooned with both traditional toppings such as pepperoni, basil, and sausage and more surprising fixings such as pine nuts, sliced hard-boiled eggs, and hearts of palm. Diners can also dig into pasta dishes and sandwiches accented with freshly grilled veal, seafood, and poultry to silence the loud hunger pangs drowning out the tiny angels perched on their shoulders.
Botto is an Italian Pizza Bistro created from the collaboration of 2 Italian Chef who owned "Cantuccio" in San Francisco and "Cacciucco" in Sausalito. Two high end restaurants that for the last 15 years received high score reviews from all major paper in the Bay area. Now happy to offer our amazing food in Marina Bay.
Back in 1955, three Berkley-dwelling businessmen came together with an idea for a restaurant that specialized in something they knew everyone could enjoy. Pizza. And so, the first La Val's Pizza was born. First opening up on Euclid Avenue, the pizzeria grew over the years, changing hands and opening five locations throughout the area. Today, La Val's Pizza of Albany serves up some of the same classic pies from the hey-days of the UC-Berkley pizza joint hangout, using fresh ingredients in place of 57-year-old mushrooms. The Brazilian couple that owns and operates the location have also crafted a menu of Brazilian pizzas, which feature ingredients such as Brazilian cheese, smoked meat, and tan-tan drums.
The cooks at Lanesplitter bake up a menu of New York–style pizzas and pocket-like calzones, and bartenders at the three pub locations pour a large selection of microbrews. An army of nearly 30 meaty, veggie, and vegan toppings stands ready to occupy thin neapolitan or thick sicilian crusts in combinations such as the herbivore's spinach, mushrooms, onions, and olives ($23.50 for a 19-inch) or the garbage pie's heaping mélange of spiced meats and crisper-drawer items ($27.50 for a 19-inch). The bar's taps have recently flowed with Racer 5 by Bear Republic, E.J. Phair's doppelbock, and hand-pumped Bombay by Boat IPA from Moonlight Brewing Company. Some locations host art openings, where diners and drinkers may admire photography, paintings, or mosaics made entirely of anchovies.
North Beach Pizza has been curing cravings for gourmet pizza, pastas, submarine sandwiches, and other hearty eats for more than 20 years. Thin and thick pizza crusts are tossed by hand and topped with whole milk mozzarella before baking evenly in industrial ovens, creating perfect, edible canvases ready to be bedecked in ingredients that include everything from fresh spinach and feta cheese, to clams and Linguiça––a form of Portuguese pork sausage. Delivery is free to eligible areas around each location, saving time that may be better spent setting the table or taking inventory of its legs.