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!
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 jalape?os).
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.
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.
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.