Capo’s In North Beach Set to Open November 16
It's Chicago-style pizza, plus some old-timey Italian favorites.
It's Chicago-style pizza, plus some old-timey Italian favorites.
Capo's will cover the only type of pizza Gemignani doesn't already make.
The award-winning pizzaiolo will open his second (third, if you count the slice house) restaurant early next year.
Bernal Heights: We caught wind of this a while back, but Dell'Uva is finally becoming a reality at 3235 Mission Street. [Eater] Mission: Giordano Bros.' new outpost in the former Ti Couz space gets the Bargain Bite treatment. [Chron] North...
The honey pie is made with North Beach honey, from their rooftop hives.
The pizza experts at Slice have weighed in on the two newest pizza varieties available at Tony's Pizza Napoletana: the Pizza Futura, featuring a thick, whole-wheat crust made with an Anchor Steam beer starter, and shaved cheddar cheese on top;...
Also, he's got two projects in the works in Vegas.
The special late-night "Speakeasy Sundays" menu launches this weekend.
Also, they love Emilia's in Berkeley, Pizzeria Delfina, Picco in Larkspur, and Pizzaiolo.
Also, Tony's gets a parklet.
It's more of a cactus-and-peppers thing.
900 Degrees, his new pizzeria, opens in the West Village next week.
North Beach: The next-door expansion of Tony's Pizza Napoletana, called Tony's Coal Fired Pizza and Slice House (1556 Stockton), is opening for lunch and dinner starting next Friday, August 20. That 'golden ticket' thing starts tonight. [Scoop] Richmond: Quan Bac...
Berkeley gets its own wood-fired pizza joint next to Sea Salt.
The pizzeria is giving away previews of their space via a Wonka-esque promotion.
Both the best pizza and the best burger, according to SFGate's brilliant polling system, are in Santa Clara County? We don't think so.
Tony Gemignani is building his empire in North Beach.
• Pinch-hitting for the soon-to-be-instated Jonathan Kauffman, John Birdsall takes us to Sundance Kitchen, where Pat De Silva is "producing Hawaiian plate-lunch dishes that are among the tastiest, most meticulously plated you're likely to encounter. Maybe anywhere." [SF Weekly]...