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The Pizza Hacker's Midas Touch

The Pizza Hacker's Midas Touch

Pizza whiz Jeff Krupman is a no frills, humble guy, but his Neapolitan-style pies are total showpieces. Blistered chewy crust, willowy fresh mozzarella, and a burst of hand-picked herbs—you'll be shocked to know he's making these beauts out of a cafe countertop oven.

Fillmore Street's Pizza Inferno is Feeling Hot, Hot, Hot

Pizza and beer. You can find this classic combo all over the city. However, Fillmore's Pizza Inferno now carries the largest selection of draft beers on Fillmore and has a VPN certified pizzaiolo. That is, new Chef Ettore Rusciano is a member of Associazione Verace Pizza Napoletana (VPN) and hails from Naples, the birthplace of the pizza. Pizza Inferno also has an extended happy hour. Still the same chill spot at the corner of Fillmore and Sutter, Pizza Inferno is hot.

Refreshingly Unhip: SF's Top 5 Cheese Slices

In the frenzy over blistered Neapolitan pizzas made with tomatoes blessed by a Catholic priest and quadruple zero flour, the appreciation for a plain ole cheese slice is in threat of extinction. Not to mention, when the urge strikes for a slice of hot, greasy goodness, waiting for a table at Delfina Pizzeria just won't cut it. A slice has to be fast, cheap, and in our control. (And preferably near a good dive bar.)

Three for the Road: The Ultimate Stop for Tahoe-Bound Foodies

Though I’m not knocking a good double cheeseburger, if you’re headed up to Tahoe for a snowy three-day getaway, there’s better eating to be done along the way than at the In-n-Out in Auburn. In fact, if you stop in Sacramento—which is just about halfway there—you have some great options just five minutes off the freeway in the historical neighborhood of Land Park.

Here, are very trustworthy options, all within walking distance of each other.

32 Chairs, 3 Pizzas, 1 Man: 8 Days to Una Pizza

Who would have thought that SoMa—particularly 11th Street, amongst the Kim Kardashian wannabes lining up to get into Mist—would become destination for the most puritanical food and drink experiences in SF?

The Pizza Drops Tomorrow: Bruce Hill Counts Down to Zero Zero

Bruce Hill, chef-owner of Bix in SF and Picco and its next door pizzeria in Marin, is set to open the doors to his newest venture tomorrow: Zero Zero. Located next to LuLu in the former Azie space, the two-floored building has received a very Michael Brennan redesign (imagine a dark, rather gothic mural on the second floor, complete with images of tomatoes on the vine and … Pinnochio), massive mirrors over one of the two bars and salvaged vintage lights from flea markets. The man who first brought us pizza and soft serve took a minute out of a foggy day to give us the skinny.

Easy As Pi Bar

If I were to lay all the pizzas I have eaten in San Francisco end-to-end, chances are they'd nearly reach back to my old East coast stomping grounds. OK, maybe not—but the point is, I have eaten a lot of pizza since moving out here. And while New York may be widely considered to be the hometown of pizza, SF comes in a not-too-shabby close second. Evidence of its popularity is everywhere, including in the build-up to the opening of Pi Bar, which opened two weeks ago in the former Suriya Thai space on Valencia.

More Pizza Now: Flour + Water Is Almost Open

If there's any food that incites spirited debate amongst food-lovers, it's pizza. Thin-crust, deep dish, New York v. SF, Di Fara v. Franny's, Pizzeria Delfina v. Pizzaiolo—the throw-down runs coast to coast and knows no limits. And though we'd be inclined to say that San Francisco is fast approaching pizza saturation, we'll admit to being very curious, and very enthusiastic, about Flour + Water, the Mission's latest addition.

The New Era of Pizzologists (Do You Need To Be Italian?)

You think a trend has reached its peak—and then it just keeps going. Wine bars, fro-yo, pizza. Pizza, pizza, pizza. Pizza. Oh, and by the way, pizza.

Clearly A16, Pizzeria Delfina and Picco weren't pizza enough for us. Chefs with tattoos, fixed gear bikes and 00 flour aren't enough either. The ante has been upped. Now, it seems, you have to actually be Italian or come with papers.

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