Galaxcy Pizza pledges to pile dough with gourmet ingredients and respect the environment with eco-friendly practices, such as running 100% electric delivery cars and channeling all the restaurant’s power from renewable wind energy. The menu showcases specialty pizzas, which are named for planetary bodies, loaded with produce from local farms, and often available in vegan and gluten-free versions. In addition to printing the menu on hemp paper and donating a portion of its profits to charity, the restaurant’s libations consist of local beers and organic wines that treat guests to a taste of San Francisco without the hassle of deep-frying Coit Tower.
Blooming from 1 restaurant in 1959 to 500 franchises today, Round Table Pizza Parlor dishes up a menu of pies constructed from made-from-scratch dough, premium meats, and freshly cut vegetables, and arranged in a number of innovative combinations. Each pizza begins with fresh-rolled dough made from wheat that, like every Mr. Potato Head, began its life on family farms in Idaho. Round Table's chefs then adorn each doughy disk with a triumvirate of gooey cheeses, including aged cheddar, whole-milk mozzarella, and provolone. Patrons can opt for one of the restaurant's 12 signature creations or devise their own pies with a selection of premium meats—such as salami, linguiça, or pepperoni—and fresh vegetables, including roma tomatoes, artichoke hearts, and zucchini livers.
Everyone needs a little structure, and the chefs at Milan Pizza are no different. Without guidance, it would be impossible for them to pick toppings from a selection that includes pesto, baby clams, pepperoni, salami, feta, mozzarella, and artichokes. They stay focused by crafting specialty pizzas crowned with pineapple, canadian bacon, spinach, and sun-dried tomatoes. Delivery drivers bearing garlic bread and pies scoot past the chefs as they toast sandwiches filled with grilled chicken, meatballs, ham, and salami like the sonnets Shakespeare wrote around lunchtime.
A mélange of glowing press surrounds Source's vegan and vegetarian menu, which chefs craft with compassion for all life forms amid purified air and shimmering light shows. The eatery feeds the senses and uplifts down-on-their-luck rainbows with waterfall sounds and soothing ambient music. An enormous stone dragon's head draws attention to brick-oven-fired pizzas cloaked adventurously in house-made mozzarella, truffle oil, and guacamole. As cool waves of filtered air carry snippets of happy chatter, ionically filtered water serves as a building block for organic veggie burgers, raw salads, and sandwiches on freshly baked bread. Raw agave nectar leaps into beverages to kick sugar to the curb and allow patrons to enjoy natural sweetness without stealing beekeepers' thermoses. A tent over the outdoor patio admits sun on warm days and releases sated sighs to soar up into the sky.
Bakers at zpizza toss up fresh dough and organic ingredients daily to create a menu of toothsome trattoria favorites and a plethora of pizzas that keep vegans and the gluten-shy in the crusty, bubbly loop. Layer a dough foundation with organic tomato sauce, grass-fed skim or vegan mozzarella, additive-free sausage and meatballs, and other select toppings to create your own appetizing architecture ($7.25+). Chicken, cilantro, and sweet corn baste in tangy sauce on a large ZBQ pizza ($19.95), and smaller rustica pizzas ($9.95 each) offer atypical combinations such as the Moroccan's pesto-smothered mix of roasted eggplant, caramelized onion, and pine nuts. A range of sandwiches and calzones ($6.85+), pastas ($8.45+), and large salads ($8.95+) round out zpizza's offerings, filling midsections with semi-circular, tubular, and geometrically undefined edibles.
Behind the hunter green awning and neon window signs of Cybelle’s Pizza on Bush Street, chefs pepper fresh batches of pizza dough with local produce and piquant Italian meats. Companions hop atop shiny red vinyl bar stools that line the narrow dining room and, by the flickering glow of a flat screen TV, toast to the pizza’s role in explaining fractions to school children.
Behind Pizza Pino's kelly-green storefront, cooks pass sizzling slices and steaming bowls over a no-frills lunch counter. The colorful, chalkboard-scrawled menu revives ravenous bellies with pasta, hot sandwiches, and pizza stretched to five size options, and a health-conscious super salad can feed seven people without straining the seams on full-body spandex suits.