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Gialina

06/10/093:05 pm

Ed Levine Takes Two Pizzerias and Breaks Down Their Soul

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Pizza: It's complicated.

Last week, I blogged in defense of Pizzeria Delfina versus Gialina, an opinion I still stand by.

Michael Bauer might have beat him to it, but finally Ed Levine posted his personal opinion about Gialina and Delfina's pizza on the Slice blog.

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06/05/092:19 pm

Is Gialina Really the Best Pizza in SF?

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The margharita at Delfina. Thing of beauty.
Inuyaki.com via Flickr

Michael Bauer blogged today about bringing Ed Levine (the NY-based food writer and pizza fanatic) to Gialina, the Glen Park pizzeria that Bauer claims makes the best pizza in SF. Then he threw in this little diss:

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01/25/0910:47 am

Pizza Wine: Finally Taken Seriously

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Pairing Wine with Pizza: A Tutorial.

by Jordan Mackay
posted January 25, 2009 10:47AM

Pairing Wine with Pizza: A Tutorial.

With the continuing proliferation of quality pizzerias opening in SF (Beretta, the second Pizzeria Delfina and the upcoming Flour + Water, to name a few), “pizza wine” is finally being taken seriously. But the perfect wine for a pizza is a rare and beautiful thing. While this is not a complicated pairing, it requires that a delicate balance be struck—a balance of juiciness, fruit and acidity. A fruity wine matches the mouthwatering tang of tomato sauce; acidity cuts through the unctuousness of mozzarella; and juiciness quenches the thirst brought on by a crust.

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01/13/0912:02 pm

Jamie Lauren: Where I Eat On Monday Nights

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Jamie Lauren (right) and Aysha Cromeenes at the opening party for the new Dosa.
Courtesy of Jamie Lauren

As a chef, one of my favorite things to do is go out for dinner. I hate the thought of cooking at home—hate hate hate! I figure if I spend 60-plus hours a week in a restaurant, one of my luxuries when I am not at work is to have someone else cook my dinner. So, behold, my list of places I go on my night off.

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04/17/085:44 pm

Southern Belle: A User's Guide to Glen Park

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The pocket-size village of Glen Park is ready for its close-up.

by Summer Sewell
posted April 17, 2008 5:44PM

The pocket-size village of Glen Park is ready for its close-up.

Just four BART stops away from the bustle of Powell Street, Glen Park is nevertheless a far cry from downtown. Generations of SF natives are proud to call this village—cradled in a canyon at the bottom of Diamond Heights—home, and shop owners know their customers by name, but there are also plenty of reasons for the rest of us to cross town for an afternoon or evening.

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05/22/0712:07 pm

Best New Dining Destination

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Glen Park's emerged into a destination neighborhood with high-end markets and great pizza.

by Sara Deseran
posted May 22, 2007 12:07PM
Glen Park's emerged into a destination neighborhood with high-end markets and great pizza.Let’s face it. Until recently, Glen Park was a neighborhood where people lived, not one that people visited—and certainly not a neighborhood where you went to eat. But thanks to a sudden boom, now we’re heading there to eat pizza (Gialina), slurp bubble tea (Eggettes) and shop for high-end comestibles (Canyon Market). Easy access to BART and the freeway, not too foggy and great pizza? Watch out, here we come.
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05/04/07 5:40 pm

Gialina

(restaurant)
Google Maps Link: http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=gialina,++SF&sll=37.801816,-122.403359&sspn=0.010241,0.017166&gl=us&g=710+Montgomery+St.,++SF&ie=UTF8&ll=37.835276,-122.423401&spn=0.163774,0.274658&z=11&iwloc=A

If you arrive early, you may have to dodge a few strollers to get in the door of this Glen Park pizzeria. The small, modern room has bright-red walls and huge, whimsical black-and-white photos of the owner’s Italian family.

Eats:What's on your menu.: <p>Gialina’s menu is straightforward—choose a pizza or two, order a pile of greens or an antipasti plate (featuring Fra’Mani salumi), or try the fork-tender Niman Ranch pork shoulder, paired with roasted potatoes and a zippy salsa verde. Our favorite pizza, topped with dandelion greens, sweet Italian sausage and Fontina cheese, only gets better with the addition of an egg, which can be cracked on any pie for an additional $2.</p>
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03/27/075:41 pm

Two's Company

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At a pair of new pizzerias, you’ll find thin crusts, big ideas and a lot of heart.

by Christine Ryan
posted March 27, 2007 5:41PM
At a pair of new pizzerias, you&rsquo;ll find thin crusts, big ideas and a lot of heart.You could claim that SF’s pizza renaissance started back in 1985—when Pauline’s opened in the Mission—but in the last decade, it’s really picked up speed, with the arrival of thin-crust meccas Pizzetta 211, A16 and Pizzeria Delfina. The latest wave brings Piccino Cafe, in Dogpatch, and Gialina, in Glen Park. At first glance, the two appear similar: Both are cozy, modern corner storefronts in out-of-the-way neighborhoods serving a small menu—pizzas, antipasti and a few salads—printed in a Smith Corona–ish font.
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