In Male-Dominated Pizza Circles, Women Are Grabbing A Bigger Slice Of The Pie
Square Pie Guys Lands Brick-and-Mortar in SF with Pies, Burgers and Floats
ALERT: New flour + water Pizzeria Is Giving Away Free Pizzas
Deaf-Owned Eateries Forge Path To Fight Joblessness Among Those With Hearing Loss
Pizza Physics: Why Brick Ovens Bake The Perfect Italian-Style Pie
Table Talk: It’s Time for Rosé and Tacos and Cake and Amatriciana Pizza
Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza
Gio’s Pizza & Bocce Opens in Downtown Berkeley After Complete Remodel of Former Giovanni Space
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Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. 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You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"},"trevorfelch":{"type":"authors","id":"11338","meta":{"index":"authors_1591205172","id":"11338","found":true},"name":"Trevor Felch","firstName":"Trevor","lastName":"Felch","slug":"trevorfelch","email":"trevor.felch@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cp class=\"p1\">I'm the SF Bay Area editor for Zagat. 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Cheers!\u003c/p>","avatar":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Trevor Felch | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a65d07ea1835bde4c52ca144f9269930?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/trevorfelch"},"marciagagliardi":{"type":"authors","id":"11398","meta":{"index":"authors_1591205172","id":"11398","found":true},"name":"Marcia Gagliardi","firstName":"Marcia","lastName":"Gagliardi","slug":"marciagagliardi","email":"marcia@tablehopper.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003cstrong>Marcia Gagliardi\u003c/strong> writes a popular insider e-column about the SF dining and drinking scene, get all the latest news at \u003ca href=\"http://www.tablehopper.com\">tablehopper.com\u003c/a>. 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I also stock sausages in my freezer and cheese in my refrigerator to use as toppings. These pizzas can also be made with tortillas, which require only about 10 minutes to cook, and with different toppings, among them sliced tomato, Gruyère cheese, and zucchini—whatever you have on hand. I like assertive cheeses on my pizza, so I often combine some leftover blue with Camembert and/or Brie, Reblochon, or St. Albray. Serve with a green salad. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 ready-made 12-inch pizza crust\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons good olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2/3 cup sliced onion\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup coarsely chopped (1/4-inch) chorizo sausage\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2/3 cup coarsely chopped white mushrooms (4–5 mushrooms)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup thinly sliced green bell pepper strips\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons thinly sliced garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">About 1 1/2 cups sliced cheese, such as St. Albray, fontina, Camembert, mozzarella, Beaufort, or a mixture of these\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Preheat the oven to 400 degrees. Brush the bottom of the pizza crust with a little of the oil. Place the crust on a cookie sheet, sprinkle the onion on top, and evenly distribute the chorizo, mushrooms, bell pepper, and sliced garlic on the crust. Sprinkle with the salt and pepper and top with the cheese. Sprinkle on the remaining oil.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Bake for about 20 minutes, or until well browned and crisp. Cut into wedges and serve.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1595012817,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":282},"headData":{"title":"Chorizo, Mushroom, and Cheese Pizza | KQED","description":"Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Chorizo, Mushroom, and Cheese Pizza","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137816 https://ww2.kqed.org/bayareabites/?p=137816","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/01/chorizo-mushroom-and-cheese-pizza/","disqusTitle":"Chorizo, Mushroom, and Cheese Pizza","path":"/bayareabites/137816/chorizo-mushroom-and-cheese-pizza","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/224-jpepinmff-chorizopizza-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">I keep ready-made pizza crusts (such as Boboli) in my refrigerator or freezer in case people show up unexpectedly for drinks. I also stock sausages in my freezer and cheese in my refrigerator to use as toppings. These pizzas can also be made with tortillas, which require only about 10 minutes to cook, and with different toppings, among them sliced tomato, Gruyère cheese, and zucchini—whatever you have on hand. I like assertive cheeses on my pizza, so I often combine some leftover blue with Camembert and/or Brie, Reblochon, or St. Albray. Serve with a green salad. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 ready-made 12-inch pizza crust\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons good olive oil\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2/3 cup sliced onion\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup coarsely chopped (1/4-inch) chorizo sausage\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2/3 cup coarsely chopped white mushrooms (4–5 mushrooms)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup thinly sliced green bell pepper strips\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 tablespoons thinly sliced garlic\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/4 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">About 1 1/2 cups sliced cheese, such as St. Albray, fontina, Camembert, mozzarella, Beaufort, or a mixture of these\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Preheat the oven to 400 degrees. Brush the bottom of the pizza crust with a little of the oil. Place the crust on a cookie sheet, sprinkle the onion on top, and evenly distribute the chorizo, mushrooms, bell pepper, and sliced garlic on the crust. Sprinkle with the salt and pepper and top with the cheese. Sprinkle on the remaining oil.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Bake for about 20 minutes, or until well browned and crisp. Cut into wedges and serve.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137816/chorizo-mushroom-and-cheese-pizza","authors":["11707"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16661","bayareabites_12"],"tags":["bayareabites_16691","bayareabites_2147","bayareabites_242","bayareabites_16756","bayareabites_16658","bayareabites_16660","bayareabites_13830","bayareabites_443"],"featImg":"bayareabites_137754","label":"bayareabites_16657"},"bayareabites_135089":{"type":"posts","id":"bayareabites_135089","meta":{"index":"posts_1591205157","site":"bayareabites","id":"135089","score":null,"sort":[1571761209000]},"guestAuthors":[],"slug":"in-male-dominated-pizza-circles-women-are-grabbing-a-bigger-slice-of-the-pie","title":"In Male-Dominated Pizza Circles, Women Are Grabbing A Bigger Slice Of The Pie","publishDate":1571761209,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside tag='pizza' label='Bay Area Pizza Spots' target=_]\u003cbr>\nWhen Laura Meyer won the World Pizza Championship for pan pizza in Parma, Italy, the Italian judges called her the male word for champion. Despite her first-place victory, she was the only winner who didn't get a trophy that day. Hers was mailed a year later.\u003c/p>\n\u003cp>\"They basically refused to acknowledge that a woman had won,\" she said, recently recalling the snub. She was the first woman to win — and the first American. That was 2013.\u003c/p>\n\u003cp>The next year, competing as the only woman, she won best non-traditional pizza at the International Pizza Expo in Las Vegas with a triple-infused rosemary dough (rosemary water, rosemary-infused olive oil, and chopped rosemary). And last month, Meyer's simple pepperoni pizza won the first-ever \u003ca href=\"https://www.npr.org/2019/07/04/738791486/a-look-at-the-history-of-pizza-in-america\">American pizza\u003c/a> division of the Caputo Cup, a pizza-making contest in Naples, Italy, the \u003ca href=\"https://www.npr.org/sections/thetwo-way/2017/12/07/569141920/cant-be-topped-neapolitan-style-pizza-making-wins-unesco-heritage-status\">birthplace\u003c/a> of modern pizza, and placed third for traditional pizza at a September contest in Atlantic City, N.J.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>Meyer is a pizza powerhouse, any way you slice it. But to many in and out of her profession, she's just a woman.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>\"Women have always been part of pizza, but it's very macho. It has a macho problem, like most of \u003ca href=\"https://www.npr.org/podcasts/615851215/battle-tactics-for-your-sexist-workplace\">the job world\u003c/a>,\" she said from \u003ca href=\"https://hoodline.com/2019/08/as-tony-s-pizza-napoletana-turns-10-owner-reflects-on-changing-north-beach\">Tony's\u003c/a>, the prestigious pizza parlor in San Francisco where she is owner Tony Gemignani's right hand and runs its International School of Pizza. \"Guys stare at my chest. They think I don't see. Guess what? I see. My very first day of work, a coworker just watched me do my job like I was a show, entertainment, an ooh-la-la toy. So many people think I could only be as high up as I am because I'm Tony's wife. I'm not his wife. I'm his talent.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Broadly and frequently, male chauvinism is baked into pizza at every step: from the presumption that pizza delivery people are men to the dearth of female \u003ca href=\"https://www.pinterest.com/pin/195695546280848571/\">pizza-maker statues\u003c/a>. \"Pizza making is a profession where men tell you that you belong in a kitchen, but not as a career,\" said Meyer. \"They celebrate \u003ca href=\"https://www.bonappetit.com/restaurants-travel/article/find-grandma-pie\">grandma slices\u003c/a> but not the actual grandmas.\"\u003c/p>\n\u003cp>She is trying to change that.\u003c/p>\n\u003cp>Meyer is a \u003ca href=\"https://www.eater.com/2016/6/28/12033514/laura-meyer-tonys-pizza-sf\">star\u003c/a> in a recent surge of prominent female \u003cem>pizzaiole\u003c/em> across the country: \u003ca href=\"https://www.saveur.com/unique-pizza-ideas/\">Sarah Minnick\u003c/a> at Lovely's Fifty-Fifty in Portland, Ore.; septuagenarian \u003ca href=\"https://lancasteronline.com/features/food/norma-knepp-makes-the-country-s-best-new-york-style/article_fe343cd4-e1db-11e8-bbc9-0f226880d2fc.html\">Norma Knepp\u003c/a> in Pennsylvania Amish Country; \u003ca href=\"https://www.seriouseats.com/recipes/2011/10/nancy-silvertons-pizza-dough-recipe.html\">Nancy Silverton\u003c/a> at Osteria Mozza in Los Angeles; \u003ca href=\"https://www.5280.com/2016/04/boulder-eats-audrey-janes-pizza-garage/\">Audrey Kelly\u003c/a> of Audrey Jane's Pizza Garage in Boulder, Colo.; and this year's \u003ca href=\"https://twincities.eater.com/2019/5/6/18534798/ann-kim-james-beard-awards-2019-best-chef-midwest\">best chef\u003c/a> in the Midwest, according to the James Beard Foundation: \u003ca href=\"https://www.nytimes.com/2019/09/10/dining/ann-kim-chef-minneapolis.html\">Ann Kim\u003c/a>, a pizza maker in Minneapolis.\u003c/p>\n\u003cp>In New York, where a pizza slice is quintessential to local identity, \u003ca href=\"https://blog.scottspizzatours.com/post/172104072849/nicole-russell-of-last-dragon-pizza-in-rockaway\">Nicole Russell\u003c/a> serves pickup-only Last Dragon Pizza out of her home in Queens. At the \u003ca href=\"https://nycpizzafestival.com/\">New York Pizza Festival\u003c/a> this month, which included pizza makers from Naples and across the U.S., spectators recorded Russell making her tandoori chicken pizza — unofficially the best in show, lifted by a lingering seduction of spices including ginger and mustard oil. One stranger nudged another with a tourist's stage whisper: \"She made that! I just saw her do it!\"\u003c/p>\n\u003cp>Later, Russell shrugged. \"As a black woman, I'm used to people underestimating me,\" she said. \"But I have a proven customer base and a following. I've had tourists from Texas who came to New York with my pizza on their bucket list. We're not just those women over there. Women aren't just coming up in the pizza game. We're winning up in the pizza game.\"\u003cbr>\n[aside postID='bayareabites_134173,bayareabites_129667' align='left' label='More Pizza News' target=_]\u003cbr>\nWith pizza makers finally and firmly having \u003ca href=\"https://www.pizzatoday.com/departments/features/fast-casual-pizza-boom/\">wrestled\u003c/a> the national consciousness about pizza away from cheap mega-chains like Domino's, Little Caesars, Papa John's and Pizza Hut, their pies have been released into a \u003ca href=\"https://www.1843magazine.com/food/the-neapolitan-renaissance\">renaissance\u003c/a> of artisanal styles — \u003ca href=\"https://www.bonappetit.com/entertaining-style/trends-news/article/bar-pizza\">bar\u003c/a>, \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/17/732726329/naples-rolls-out-a-fine-tuned-dough-and-the-new-cloud-pizza-is-born\">cloud\u003c/a>, \u003ca href=\"https://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html\">Detroit\u003c/a>, \u003ca href=\"https://www.eater.com/2018/5/9/17315154/best-new-pizza-rome\">Roman\u003c/a>, \u003ca href=\"https://pizzaneed.com/sicilian-pizza/\">Sicilian\u003c/a> — and \u003ca href=\"https://www.eater.com/2019/8/26/20833096/deep-fried-bbq-quesadilla-pizza-pizzadilla-viral-video\">unorthodox\u003c/a> cultural mashups, including \u003ca href=\"https://www.saveur.com/buenos-aires-pizza-guide/\">Argentine\u003c/a>, \u003ca href=\"https://explorepartsunknown.com/korea/korean-pizza/\">Korean\u003c/a>, \u003ca href=\"https://www.eater.com/2017/2/21/14670944/best-pizza-tokyo-guide\">Japanese\u003c/a> and \u003ca href=\"https://www.ladbible.com/news/food-swedish-people-put-some-seriously-weird-st-on-their-pizza-20181111\">Swedish\u003c/a>. That openness has created a welcoming culture. Yet pizza's association with fast food still impugns it among foodie snobs, to the point that no pizzeria in the United States — or on the planet — has a Michelin star, even though the prize has been given to a \u003ca href=\"https://www.greatbigstory.com/amp/a-michelin-star-meal-for-1-50\">$1.50 noodle stall\u003c/a> in Singapore, a \u003ca href=\"https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/tim-ho-wan-sham-shui-po\">cheap dim sum chain\u003c/a> in Hong Kong, and a crab omelet \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/26/732529154/meet-the-74-year-old-queen-of-bangkok-street-food-who-netted-a-michelin-star\">street food shop\u003c/a> in Bangkok.\u003c/p>\n\u003cp>The off-radar nature of pizza makers has given them stealth potency — if not for \u003ca href=\"https://www.businessinsider.com/zume-pizza-robot-expansion-2017-6\">seismic change\u003c/a>, then at least for visibility. It sounds, well, cheesy, but in Naples the menu at Sorbillo's, arguably the standard bearer of Neapolitan pizza, now offers a special pie — pink ricotta (blended with tomato), mozzarella fior di latte, extra virgin olive oil and fresh basil — in \u003ca href=\"http://www.napolitoday.it/blog/l_oro-di-napoli/barbie-pizzaiola-pizzeria-sorbillo.html\">partnership with Barbie\u003c/a>, which last year debuted a pizza-making doll. (Gino Sorbillo's young daughter, Ludovica, is an aspiring pizza maker.)\u003c/p>\n\u003cp>\"Women can make progress in pizza that is harder in the \u003ca href=\"https://www.newyorker.com/culture/annals-of-gastronomy/a-harvey-weinstein-moment-for-the-restaurant-industry\">macho restaurant world\u003c/a>,\" said Kim, the Minneapolis pizza maker. \"I love that because that world can be limiting. It has finite goals of money and awards. I prefer the infinite reach of intention and purpose. The most-popular item on my menu is a Korean barbecue pizza that, for some people, is their first taste of Korean food. It's all the things we say we want food to be.\"\u003c/p>\n\u003cp>Pizza-making also doesn't have fine dining's militaristic brigade setup — chef du cuisine, sous chef, saucier, pâtissier, etc. — or its penchant for \u003ca href=\"https://www.foodandwine.com/chefs/communal-table-restaurant-bullying\">bullying\u003c/a> (and \u003ca href=\"https://www.thecut.com/2017/12/mario-batali-spotted-pig-rape-room.html\">worse\u003c/a>); it's far more collaborative and flexible, casual and supportive even at its upper echelons. Though its ethos is often \u003ca href=\"http://www.grubstreet.com/2015/12/pizza-hut-sexist-swag.html\">far from feminist\u003c/a>, pizza making can be a very feminine craft in the way that it doesn't cling to the rules of a male-dominated kitchen. \u003c/p>\n\u003cp>When Kelly opened her Colorado pizzeria in 2015, after earning a degree from Le Cordon Bleu, her father urged her to include her name in the title. He and her mother have run a local chain of bagel shops for decades, but they're widely seen as \"his.\" He wanted better for his daughter.\u003c/p>\n\u003cp>At first, Kelly's kitchen was all men (and her). Now it's 50-50, and some days is all women. \"I think of gender equality as craft, as rewarding balance,\" she said. \"We've had men who haven't worked out because they don't want to listen to a woman, which I know because they'd listen if my husband told them the same thing I did.\"\u003c/p>\n\u003cp>Now some of these women are banding together — including Kelly, Meyer, and Russell — to make Women In Pizza a movement like \u003ca href=\"https://www.wbur.org/onpoint/2019/02/04/girls-who-code-reshma-saujani-brave-not-perfect\">Girls Who Code\u003c/a> or \u003ca href=\"https://www.whitecoatsblackdoctors.org/\">White Coats Black Doctors\u003c/a>. A formal alliance debuted in September: \u003ca href=\"http://www.womeninpizza.com/\">www.womeninpizza.com\u003c/a>. And this year the \u003ca href=\"https://www.worldpizzachampions.com/\">World Pizza Champions\u003c/a>, a kind of industry Justice League, increased its female members from 3 to 5 (out of 39 active members).\u003c/p>\n\u003cp>\"Is it lame to say I do it just because it's fun?\" said Tara Hattan, who said she is the only female pizza maker in her town of Broken Arrow, Okla. \"Girls come just to see me do my \u003ca href=\"https://youtu.be/cbC8ZUo975I\">pizza acrobatics\u003c/a>. I get to be the inspiration or role model or just example I wish I had when I was younger. That's why I bring my \u003ca href=\"http://www.prodoughusa.com/\">ProDough\u003c/a> everywhere, out to bars or parties. I want everyone to know women can do this, because they've seen so with their own eyes.\"\u003c/p>\n\u003cp>Women in pizza still have frustrations, of course, but flagrant sexism is abating. \"Ugh,\" Meyer groaned in Naples last month, readjusting her trophy for a moment as an Italian television crew scampered over to interview her about her victory. \"I'm going to have to wear my hair down.\"\u003c/p>\n\u003cp>\u003ca href=\"http://charmandrigor.com/\">\u003cem>Richard Morgan\u003c/em>\u003c/a>\u003cem>, a freelance writer in New York, is the author of \u003c/em>\u003ca href=\"https://www.amazon.com/Bedlam-Kindle-Single-Richard-Morgan-ebook/dp/B00WH0F2QS\">\u003cem>Born in Bedlam\u003c/em>\u003c/a>\u003cem>, a memoir. \u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/10/22/771037027/in-male-dominated-pizza-circles-women-are-grabbing-a-bigger-slice-of-the-pie\">NPR.org\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"Men have long commanded the pizza-making scene, creating what one female champ calls a \"macho problem.\" But that's starting to change as more women open pizzerias and gain recognition in the field.","status":"publish","parent":0,"modified":1571761209,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1364},"headData":{"title":"In Male-Dominated Pizza Circles, Women Are Grabbing A Bigger Slice Of The Pie | KQED","description":"Men have long commanded the pizza-making scene, creating what one female champ calls a "macho problem." But that's starting to change as more women open pizzerias and gain recognition in the field.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"135089 https://ww2.kqed.org/bayareabites/?p=135089","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/10/22/in-male-dominated-pizza-circles-women-are-grabbing-a-bigger-slice-of-the-pie/","disqusTitle":"In Male-Dominated Pizza Circles, Women Are Grabbing A Bigger Slice Of The Pie","nprImageCredit":"Bruce Bisping","nprByline":"Richard Morgan","nprImageAgency":"Star Tribune via Getty Images","nprStoryId":"771037027","nprApiLink":"http://api.npr.org/query?id=771037027&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/10/22/771037027/in-male-dominated-pizza-circles-women-are-grabbing-a-bigger-slice-of-the-pie?ft=nprml&f=771037027","nprRetrievedStory":"1","nprPubDate":"Tue, 22 Oct 2019 10:34:00 -0400","nprStoryDate":"Tue, 22 Oct 2019 07:00:12 -0400","nprLastModifiedDate":"Tue, 22 Oct 2019 10:34:25 -0400","path":"/bayareabites/135089/in-male-dominated-pizza-circles-women-are-grabbing-a-bigger-slice-of-the-pie","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"pizza","label":"Bay Area Pizza Spots ","target":"_"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWhen Laura Meyer won the World Pizza Championship for pan pizza in Parma, Italy, the Italian judges called her the male word for champion. Despite her first-place victory, she was the only winner who didn't get a trophy that day. Hers was mailed a year later.\u003c/p>\n\u003cp>\"They basically refused to acknowledge that a woman had won,\" she said, recently recalling the snub. She was the first woman to win — and the first American. That was 2013.\u003c/p>\n\u003cp>The next year, competing as the only woman, she won best non-traditional pizza at the International Pizza Expo in Las Vegas with a triple-infused rosemary dough (rosemary water, rosemary-infused olive oil, and chopped rosemary). And last month, Meyer's simple pepperoni pizza won the first-ever \u003ca href=\"https://www.npr.org/2019/07/04/738791486/a-look-at-the-history-of-pizza-in-america\">American pizza\u003c/a> division of the Caputo Cup, a pizza-making contest in Naples, Italy, the \u003ca href=\"https://www.npr.org/sections/thetwo-way/2017/12/07/569141920/cant-be-topped-neapolitan-style-pizza-making-wins-unesco-heritage-status\">birthplace\u003c/a> of modern pizza, and placed third for traditional pizza at a September contest in Atlantic City, N.J.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>Meyer is a pizza powerhouse, any way you slice it. But to many in and out of her profession, she's just a woman.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>\"Women have always been part of pizza, but it's very macho. It has a macho problem, like most of \u003ca href=\"https://www.npr.org/podcasts/615851215/battle-tactics-for-your-sexist-workplace\">the job world\u003c/a>,\" she said from \u003ca href=\"https://hoodline.com/2019/08/as-tony-s-pizza-napoletana-turns-10-owner-reflects-on-changing-north-beach\">Tony's\u003c/a>, the prestigious pizza parlor in San Francisco where she is owner Tony Gemignani's right hand and runs its International School of Pizza. \"Guys stare at my chest. They think I don't see. Guess what? I see. My very first day of work, a coworker just watched me do my job like I was a show, entertainment, an ooh-la-la toy. So many people think I could only be as high up as I am because I'm Tony's wife. I'm not his wife. I'm his talent.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Broadly and frequently, male chauvinism is baked into pizza at every step: from the presumption that pizza delivery people are men to the dearth of female \u003ca href=\"https://www.pinterest.com/pin/195695546280848571/\">pizza-maker statues\u003c/a>. \"Pizza making is a profession where men tell you that you belong in a kitchen, but not as a career,\" said Meyer. \"They celebrate \u003ca href=\"https://www.bonappetit.com/restaurants-travel/article/find-grandma-pie\">grandma slices\u003c/a> but not the actual grandmas.\"\u003c/p>\n\u003cp>She is trying to change that.\u003c/p>\n\u003cp>Meyer is a \u003ca href=\"https://www.eater.com/2016/6/28/12033514/laura-meyer-tonys-pizza-sf\">star\u003c/a> in a recent surge of prominent female \u003cem>pizzaiole\u003c/em> across the country: \u003ca href=\"https://www.saveur.com/unique-pizza-ideas/\">Sarah Minnick\u003c/a> at Lovely's Fifty-Fifty in Portland, Ore.; septuagenarian \u003ca href=\"https://lancasteronline.com/features/food/norma-knepp-makes-the-country-s-best-new-york-style/article_fe343cd4-e1db-11e8-bbc9-0f226880d2fc.html\">Norma Knepp\u003c/a> in Pennsylvania Amish Country; \u003ca href=\"https://www.seriouseats.com/recipes/2011/10/nancy-silvertons-pizza-dough-recipe.html\">Nancy Silverton\u003c/a> at Osteria Mozza in Los Angeles; \u003ca href=\"https://www.5280.com/2016/04/boulder-eats-audrey-janes-pizza-garage/\">Audrey Kelly\u003c/a> of Audrey Jane's Pizza Garage in Boulder, Colo.; and this year's \u003ca href=\"https://twincities.eater.com/2019/5/6/18534798/ann-kim-james-beard-awards-2019-best-chef-midwest\">best chef\u003c/a> in the Midwest, according to the James Beard Foundation: \u003ca href=\"https://www.nytimes.com/2019/09/10/dining/ann-kim-chef-minneapolis.html\">Ann Kim\u003c/a>, a pizza maker in Minneapolis.\u003c/p>\n\u003cp>In New York, where a pizza slice is quintessential to local identity, \u003ca href=\"https://blog.scottspizzatours.com/post/172104072849/nicole-russell-of-last-dragon-pizza-in-rockaway\">Nicole Russell\u003c/a> serves pickup-only Last Dragon Pizza out of her home in Queens. At the \u003ca href=\"https://nycpizzafestival.com/\">New York Pizza Festival\u003c/a> this month, which included pizza makers from Naples and across the U.S., spectators recorded Russell making her tandoori chicken pizza — unofficially the best in show, lifted by a lingering seduction of spices including ginger and mustard oil. One stranger nudged another with a tourist's stage whisper: \"She made that! I just saw her do it!\"\u003c/p>\n\u003cp>Later, Russell shrugged. \"As a black woman, I'm used to people underestimating me,\" she said. \"But I have a proven customer base and a following. I've had tourists from Texas who came to New York with my pizza on their bucket list. We're not just those women over there. Women aren't just coming up in the pizza game. We're winning up in the pizza game.\"\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_134173,bayareabites_129667","align":"left","label":"More Pizza News ","target":"_"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWith pizza makers finally and firmly having \u003ca href=\"https://www.pizzatoday.com/departments/features/fast-casual-pizza-boom/\">wrestled\u003c/a> the national consciousness about pizza away from cheap mega-chains like Domino's, Little Caesars, Papa John's and Pizza Hut, their pies have been released into a \u003ca href=\"https://www.1843magazine.com/food/the-neapolitan-renaissance\">renaissance\u003c/a> of artisanal styles — \u003ca href=\"https://www.bonappetit.com/entertaining-style/trends-news/article/bar-pizza\">bar\u003c/a>, \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/17/732726329/naples-rolls-out-a-fine-tuned-dough-and-the-new-cloud-pizza-is-born\">cloud\u003c/a>, \u003ca href=\"https://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html\">Detroit\u003c/a>, \u003ca href=\"https://www.eater.com/2018/5/9/17315154/best-new-pizza-rome\">Roman\u003c/a>, \u003ca href=\"https://pizzaneed.com/sicilian-pizza/\">Sicilian\u003c/a> — and \u003ca href=\"https://www.eater.com/2019/8/26/20833096/deep-fried-bbq-quesadilla-pizza-pizzadilla-viral-video\">unorthodox\u003c/a> cultural mashups, including \u003ca href=\"https://www.saveur.com/buenos-aires-pizza-guide/\">Argentine\u003c/a>, \u003ca href=\"https://explorepartsunknown.com/korea/korean-pizza/\">Korean\u003c/a>, \u003ca href=\"https://www.eater.com/2017/2/21/14670944/best-pizza-tokyo-guide\">Japanese\u003c/a> and \u003ca href=\"https://www.ladbible.com/news/food-swedish-people-put-some-seriously-weird-st-on-their-pizza-20181111\">Swedish\u003c/a>. That openness has created a welcoming culture. Yet pizza's association with fast food still impugns it among foodie snobs, to the point that no pizzeria in the United States — or on the planet — has a Michelin star, even though the prize has been given to a \u003ca href=\"https://www.greatbigstory.com/amp/a-michelin-star-meal-for-1-50\">$1.50 noodle stall\u003c/a> in Singapore, a \u003ca href=\"https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/tim-ho-wan-sham-shui-po\">cheap dim sum chain\u003c/a> in Hong Kong, and a crab omelet \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/26/732529154/meet-the-74-year-old-queen-of-bangkok-street-food-who-netted-a-michelin-star\">street food shop\u003c/a> in Bangkok.\u003c/p>\n\u003cp>The off-radar nature of pizza makers has given them stealth potency — if not for \u003ca href=\"https://www.businessinsider.com/zume-pizza-robot-expansion-2017-6\">seismic change\u003c/a>, then at least for visibility. It sounds, well, cheesy, but in Naples the menu at Sorbillo's, arguably the standard bearer of Neapolitan pizza, now offers a special pie — pink ricotta (blended with tomato), mozzarella fior di latte, extra virgin olive oil and fresh basil — in \u003ca href=\"http://www.napolitoday.it/blog/l_oro-di-napoli/barbie-pizzaiola-pizzeria-sorbillo.html\">partnership with Barbie\u003c/a>, which last year debuted a pizza-making doll. (Gino Sorbillo's young daughter, Ludovica, is an aspiring pizza maker.)\u003c/p>\n\u003cp>\"Women can make progress in pizza that is harder in the \u003ca href=\"https://www.newyorker.com/culture/annals-of-gastronomy/a-harvey-weinstein-moment-for-the-restaurant-industry\">macho restaurant world\u003c/a>,\" said Kim, the Minneapolis pizza maker. \"I love that because that world can be limiting. It has finite goals of money and awards. I prefer the infinite reach of intention and purpose. The most-popular item on my menu is a Korean barbecue pizza that, for some people, is their first taste of Korean food. It's all the things we say we want food to be.\"\u003c/p>\n\u003cp>Pizza-making also doesn't have fine dining's militaristic brigade setup — chef du cuisine, sous chef, saucier, pâtissier, etc. — or its penchant for \u003ca href=\"https://www.foodandwine.com/chefs/communal-table-restaurant-bullying\">bullying\u003c/a> (and \u003ca href=\"https://www.thecut.com/2017/12/mario-batali-spotted-pig-rape-room.html\">worse\u003c/a>); it's far more collaborative and flexible, casual and supportive even at its upper echelons. Though its ethos is often \u003ca href=\"http://www.grubstreet.com/2015/12/pizza-hut-sexist-swag.html\">far from feminist\u003c/a>, pizza making can be a very feminine craft in the way that it doesn't cling to the rules of a male-dominated kitchen. \u003c/p>\n\u003cp>When Kelly opened her Colorado pizzeria in 2015, after earning a degree from Le Cordon Bleu, her father urged her to include her name in the title. He and her mother have run a local chain of bagel shops for decades, but they're widely seen as \"his.\" He wanted better for his daughter.\u003c/p>\n\u003cp>At first, Kelly's kitchen was all men (and her). Now it's 50-50, and some days is all women. \"I think of gender equality as craft, as rewarding balance,\" she said. \"We've had men who haven't worked out because they don't want to listen to a woman, which I know because they'd listen if my husband told them the same thing I did.\"\u003c/p>\n\u003cp>Now some of these women are banding together — including Kelly, Meyer, and Russell — to make Women In Pizza a movement like \u003ca href=\"https://www.wbur.org/onpoint/2019/02/04/girls-who-code-reshma-saujani-brave-not-perfect\">Girls Who Code\u003c/a> or \u003ca href=\"https://www.whitecoatsblackdoctors.org/\">White Coats Black Doctors\u003c/a>. A formal alliance debuted in September: \u003ca href=\"http://www.womeninpizza.com/\">www.womeninpizza.com\u003c/a>. And this year the \u003ca href=\"https://www.worldpizzachampions.com/\">World Pizza Champions\u003c/a>, a kind of industry Justice League, increased its female members from 3 to 5 (out of 39 active members).\u003c/p>\n\u003cp>\"Is it lame to say I do it just because it's fun?\" said Tara Hattan, who said she is the only female pizza maker in her town of Broken Arrow, Okla. \"Girls come just to see me do my \u003ca href=\"https://youtu.be/cbC8ZUo975I\">pizza acrobatics\u003c/a>. I get to be the inspiration or role model or just example I wish I had when I was younger. That's why I bring my \u003ca href=\"http://www.prodoughusa.com/\">ProDough\u003c/a> everywhere, out to bars or parties. I want everyone to know women can do this, because they've seen so with their own eyes.\"\u003c/p>\n\u003cp>Women in pizza still have frustrations, of course, but flagrant sexism is abating. \"Ugh,\" Meyer groaned in Naples last month, readjusting her trophy for a moment as an Italian television crew scampered over to interview her about her victory. \"I'm going to have to wear my hair down.\"\u003c/p>\n\u003cp>\u003ca href=\"http://charmandrigor.com/\">\u003cem>Richard Morgan\u003c/em>\u003c/a>\u003cem>, a freelance writer in New York, is the author of \u003c/em>\u003ca href=\"https://www.amazon.com/Bedlam-Kindle-Single-Richard-Morgan-ebook/dp/B00WH0F2QS\">\u003cem>Born in Bedlam\u003c/em>\u003c/a>\u003cem>, a memoir. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/10/22/771037027/in-male-dominated-pizza-circles-women-are-grabbing-a-bigger-slice-of-the-pie\">NPR.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/135089/in-male-dominated-pizza-circles-women-are-grabbing-a-bigger-slice-of-the-pie","authors":["byline_bayareabites_135089"],"categories":["bayareabites_63","bayareabites_10028","bayareabites_10916","bayareabites_2035","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_15045","bayareabites_443"],"featImg":"bayareabites_135090","label":"bayareabites"},"bayareabites_134173":{"type":"posts","id":"bayareabites_134173","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134173","score":null,"sort":[1563312214000]},"guestAuthors":[],"slug":"square-pie-guys-lands-brick-and-mortar-in-sf-with-pies-burgers-and-floats","title":"Square Pie Guys Lands Brick-and-Mortar in SF with Pies, Burgers and Floats","publishDate":1563312214,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>In January 2019 (just 4 months into their pop-up at Vinyl Coffee & Wine Bar), \u003ca href=\"https://squarepieguys.com/\">Square Pie Guys\u003c/a> duo Marc Schechter and Danny Stoller told the \u003ca href=\"https://www.sfchronicle.com/food/article/How-the-Bay-Area-came-to-embrace-Detroit-style-13524431.php\">SF Chronicle\u003c/a> that they were looking at spaces in the East Bay to open their restaurant. Fast forward to today, and the two have achieved their dream of opening their restaurant, just in San Francisco. To be exact, they’re in SoMa at 1077 Mission St.—where the sandwich shop the Board by Adam Mesnick used to live. \u003c/p>\n\u003cfigure id=\"attachment_134176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The exterio \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their first brick-and-mortar location is serving up the Detroit-style pizza (DSP) that fans know and love. For anyone who doesn’t have a clue what this style means, the basics are (according to \u003ca href=\"https://www.eater.com/2016/1/19/10787414/detroit-style-pizza-best-where-to-eat\">Eater\u003c/a>) “a rectangular shape, light, airy dough, and savory, browned cheese perimeter.” Tony Gemignani started serving it at Tony’s Slice House back in 2011, but the style started appearing more frequently in the last few years in the Bay Area, popping up with businesses like Pizza Squared and Cellarmaker House of Pizza.\u003c/p>\n\u003cfigure id=\"attachment_134177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"Marc Schechter and Danny Stoller prep their Chicken Caesar Salad Pizza\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marc Schechter and Danny Stoller prep their Chicken Caesar Salad Pizza \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside tag='pizza' label='More Pizza']\u003cbr>\nSquare Pie Guys is the first restaurant both Stoller and Schechter have ever opened. The latter does not have any formal training, but the man does love his pizzas (take a peek at his Instagram account at \u003ca href=\"https://www.instagram.com/pizzaman_420/\">@pizzaman_420\u003c/a> for example). After a stint in sales and marketing, he cut his teeth at Pizzahacker in July 2017, and he went on to work at other pizza institutions like Casey’s and Pizzeria Delfina. Together, they have perfected their unique pizza pie flavors at their Vinyl Coffee pop-up, seeing relatively positive success since starting in September 2018.\u003c/p>\n\u003cp>With events selling out and pizzas flying off the press at their pop-ups, the duo credit their success to their community and loyal fans. “There really is no Square Pie Guys without our amazing community,” Schechter says, “Without all the amazing people who have supported us, collaborated with us, posted about us, and shared the news of our pop-ups, we wouldn’t be here.”\u003c/p>\n\u003cfigure id=\"attachment_134178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior of Square Pie Guys \u003ccite>(Fotos by Flea)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And they looked to their community when they opened the new space, creating a \u003ca href=\"https://www.kickstarter.com/projects/squarepieguys/a-home-for-square-pie-guys-in-soma\">Kickstarter\u003c/a> to raise capital to help pay for things like equipment (things they acquired with a down payment but still have to pay off). The Kickstarter was also a way for them to connect with people who love their pizza, and they offered rewards for people to enjoy at the restaurant, like seats at their pre-launch party, exclusive access to their brunch menu and the chance to design and name their own pizza. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the time of this post, Square Pie Guys had not reached their goal of $15,000, but, fans can rest assured, they’re not closing anytime soon.\u003c/p>\n\u003cfigure id=\"attachment_134179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"Pizza options at the new restaurant.\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pizza options at the new restaurant. \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the menu, Stoller says, “We always want to make sure we’re having fun in the kitchen, so our diners can have fun at their tables. We try to approach food with a serious commitment to quality, but a not-so-serious attitude.” \u003c/p>\n\u003cp>You’ll see their classics like the Mean Green Sausage Machine with garlic ricotta cream, Italian sausage, roasted broccoli, chile flake, and Mike’s hot honey, but they’ll also have seasonals like an Elote pie that is currently on the menu (garlic ricotta cream, plus roasted local corn, cotija, taco seasoning, cherry tomato, and cilantro-lime crema). Gluten-free pizza dough is available so everyone can enjoy a pie, whether it’s a personal pie or group order.\u003c/p>\n\u003cfigure id=\"attachment_134180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"The Great American Cheeseburger\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Great American Cheeseburger \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With their new restaurant, the Square Pie Guys menu has expanded as well, with a variety of sides and dishes like Szechuan dry fried wings and cheesy bread on housemade focaccia with mozzarella, cheddar, and a trio of dipping sauces. Unexpected and welcome additions to the menu also include a Buffalo Chicken Parm Sandwich and a burger that comes with American cheese, grilled onions, pickles and shredded lettuce on a brioche bun.\u003c/p>\n\u003cp>Don’t skip out on dessert! The team has two sweet items: Monkey Bread made with pizza dough and served with salted caramel dipping sauce and a Square Pizza Sundae (basically a pizzookie) served with vanilla ice cream, whipped cream, chocolate sauce and sprinkles.\u003c/p>\n\u003cfigure id=\"attachment_134181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monkey bread for dessert? Yes, please! \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to grab a drink with your meal, there are local beers on tap, wine, spiked seltzers, and, the perfect accompaniment to a pie or burger, adult floats! The restaurant is currently open but you can expect weekend brunch and daily service to come later in 2019.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://squarepieguys.com/\">Square Pie Guys\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/YTrEwWy1C2rBdsXk7\">1077 Mission St.\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\nTues.-Sat. 4–10pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/squarepieguys/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/squarepieguys/\">Instagram\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Fan-favorite Detroit-style pizza pop-up lands a permanent spot in downtown San Francisco and adds more to their menu, like adult floats.","status":"publish","parent":0,"modified":1563377651,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":837},"headData":{"title":"Square Pie Guys Lands Brick-and-Mortar in SF with Pies, Burgers and Floats | KQED","description":"Fan-favorite Detroit-style pizza pop-up lands a permanent spot in downtown San Francisco and adds more to their menu, like adult floats.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134173 https://ww2.kqed.org/bayareabites/?p=134173","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/16/square-pie-guys-lands-brick-and-mortar-in-sf-with-pies-burgers-and-floats/","disqusTitle":"Square Pie Guys Lands Brick-and-Mortar in SF with Pies, Burgers and Floats","path":"/bayareabites/134173/square-pie-guys-lands-brick-and-mortar-in-sf-with-pies-burgers-and-floats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In January 2019 (just 4 months into their pop-up at Vinyl Coffee & Wine Bar), \u003ca href=\"https://squarepieguys.com/\">Square Pie Guys\u003c/a> duo Marc Schechter and Danny Stoller told the \u003ca href=\"https://www.sfchronicle.com/food/article/How-the-Bay-Area-came-to-embrace-Detroit-style-13524431.php\">SF Chronicle\u003c/a> that they were looking at spaces in the East Bay to open their restaurant. Fast forward to today, and the two have achieved their dream of opening their restaurant, just in San Francisco. To be exact, they’re in SoMa at 1077 Mission St.—where the sandwich shop the Board by Adam Mesnick used to live. \u003c/p>\n\u003cfigure id=\"attachment_134176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Exterior_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The exterio \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their first brick-and-mortar location is serving up the Detroit-style pizza (DSP) that fans know and love. For anyone who doesn’t have a clue what this style means, the basics are (according to \u003ca href=\"https://www.eater.com/2016/1/19/10787414/detroit-style-pizza-best-where-to-eat\">Eater\u003c/a>) “a rectangular shape, light, airy dough, and savory, browned cheese perimeter.” Tony Gemignani started serving it at Tony’s Slice House back in 2011, but the style started appearing more frequently in the last few years in the Bay Area, popping up with businesses like Pizza Squared and Cellarmaker House of Pizza.\u003c/p>\n\u003cfigure id=\"attachment_134177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"Marc Schechter and Danny Stoller prep their Chicken Caesar Salad Pizza\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Chicken-Caesar-Salad-Pizza-Prep_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marc Schechter and Danny Stoller prep their Chicken Caesar Salad Pizza \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"pizza","label":"More Pizza "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nSquare Pie Guys is the first restaurant both Stoller and Schechter have ever opened. The latter does not have any formal training, but the man does love his pizzas (take a peek at his Instagram account at \u003ca href=\"https://www.instagram.com/pizzaman_420/\">@pizzaman_420\u003c/a> for example). After a stint in sales and marketing, he cut his teeth at Pizzahacker in July 2017, and he went on to work at other pizza institutions like Casey’s and Pizzeria Delfina. Together, they have perfected their unique pizza pie flavors at their Vinyl Coffee pop-up, seeing relatively positive success since starting in September 2018.\u003c/p>\n\u003cp>With events selling out and pizzas flying off the press at their pop-ups, the duo credit their success to their community and loyal fans. “There really is no Square Pie Guys without our amazing community,” Schechter says, “Without all the amazing people who have supported us, collaborated with us, posted about us, and shared the news of our pop-ups, we wouldn’t be here.”\u003c/p>\n\u003cfigure id=\"attachment_134178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Interior-01_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior of Square Pie Guys \u003ccite>(Fotos by Flea)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And they looked to their community when they opened the new space, creating a \u003ca href=\"https://www.kickstarter.com/projects/squarepieguys/a-home-for-square-pie-guys-in-soma\">Kickstarter\u003c/a> to raise capital to help pay for things like equipment (things they acquired with a down payment but still have to pay off). The Kickstarter was also a way for them to connect with people who love their pizza, and they offered rewards for people to enjoy at the restaurant, like seats at their pre-launch party, exclusive access to their brunch menu and the chance to design and name their own pizza. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the time of this post, Square Pie Guys had not reached their goal of $15,000, but, fans can rest assured, they’re not closing anytime soon.\u003c/p>\n\u003cfigure id=\"attachment_134179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"Pizza options at the new restaurant.\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Pizzas-01_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pizza options at the new restaurant. \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the menu, Stoller says, “We always want to make sure we’re having fun in the kitchen, so our diners can have fun at their tables. We try to approach food with a serious commitment to quality, but a not-so-serious attitude.” \u003c/p>\n\u003cp>You’ll see their classics like the Mean Green Sausage Machine with garlic ricotta cream, Italian sausage, roasted broccoli, chile flake, and Mike’s hot honey, but they’ll also have seasonals like an Elote pie that is currently on the menu (garlic ricotta cream, plus roasted local corn, cotija, taco seasoning, cherry tomato, and cilantro-lime crema). Gluten-free pizza dough is available so everyone can enjoy a pie, whether it’s a personal pie or group order.\u003c/p>\n\u003cfigure id=\"attachment_134180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"The Great American Cheeseburger\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Great-American-Cheeseburger-02_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Great American Cheeseburger \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With their new restaurant, the Square Pie Guys menu has expanded as well, with a variety of sides and dishes like Szechuan dry fried wings and cheesy bread on housemade focaccia with mozzarella, cheddar, and a trio of dipping sauces. Unexpected and welcome additions to the menu also include a Buffalo Chicken Parm Sandwich and a burger that comes with American cheese, grilled onions, pickles and shredded lettuce on a brioche bun.\u003c/p>\n\u003cp>Don’t skip out on dessert! The team has two sweet items: Monkey Bread made with pizza dough and served with salted caramel dipping sauce and a Square Pizza Sundae (basically a pizzookie) served with vanilla ice cream, whipped cream, chocolate sauce and sprinkles.\u003c/p>\n\u003cfigure id=\"attachment_134181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee.jpg\" alt=\"\" width=\"1920\" height=\"1282\" class=\"size-full wp-image-134181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/Monkey-Bread_Square-Pie-Guys_FotosByFlee-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monkey bread for dessert? Yes, please! \u003ccite>(Fotos by Flee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you want to grab a drink with your meal, there are local beers on tap, wine, spiked seltzers, and, the perfect accompaniment to a pie or burger, adult floats! The restaurant is currently open but you can expect weekend brunch and daily service to come later in 2019.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"https://squarepieguys.com/\">Square Pie Guys\u003c/a>\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/YTrEwWy1C2rBdsXk7\">1077 Mission St.\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\nTues.-Sat. 4–10pm\u003cbr>\n\u003ca href=\"https://www.facebook.com/squarepieguys/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/squarepieguys/\">Instagram\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134173/square-pie-guys-lands-brick-and-mortar-in-sf-with-pies-burgers-and-floats","authors":["11404"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_9710","bayareabites_443","bayareabites_12438","bayareabites_14745","bayareabites_16440"],"featImg":"bayareabites_134175","label":"bayareabites"},"bayareabites_133607":{"type":"posts","id":"bayareabites_133607","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133607","score":null,"sort":[1557863274000]},"guestAuthors":[],"slug":"alert-new-flour-water-pizzeria-is-giving-away-free-pizzas","title":"ALERT: New flour + water Pizzeria Is Giving Away Free Pizzas","publishDate":1557863274,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside tag='pizza' label='More Pizza Bites']\u003c/p>\n\u003cp>Ten years after \u003ca href=\"https://www.flourandwater.com/\">flour+water\u003c/a> originally opened at 20th and Harrison in San Francisco, the Mission hot spot's first pizza venture will open its doors this month. Chef Thomas McNaughton's flour + water Pizzeria will open in the same neighborhood at 702 Valencia Street on\u003cstrong> June 3rd\u003c/strong>, less than a mile away from his first restaurant.\u003c/p>\n\u003cp>It's probably safe to say that Chef McNaughton loves pasta (example, \u003ca href=\"https://www.instagram.com/p/BMRwcO6j9Y0/\">he dressed his daughter up as a rigatoni\u003c/a>), but he also loves pizza, and this new venture is all about sharing his obsession with the Bay Area.\u003c/p>\n\u003cp>\"Pizza has been part of my life for as long as I can remember. I grew up in South Jersey, outside of Philly, where family-run pizza joints have cult-like followings and everyone thinks they're a pizza connoisseur. I love that about pizza. It's truly for all,\" says McNaughton.\u003c/p>\n\u003cfigure id=\"attachment_133610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133610\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana.jpg\" alt=\"flour + water Pizzeria's dough is fermented over three days.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana-1020x1530.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">flour + water Pizzeria's dough is fermented over three days. \u003ccite>(Angelina Santana)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like the flour + water Neapolitan, the pizza dough at the new pizzeria slowly ferments over three days, giving it a complex depth of flavor, but everything else from prepping to toppings to baking will have its own special flour + water Pizzeria touch. Diners will have ten different pizza options to choose from (five red pizzas and five white pizzas), but the menu also offers salads, seasonal vegetable antipasti, soft serve ice cream and some classic favorites inspired by Chef McNaughton's Jersey roots like Mozzarella Sticks, Chopped Salad, and Ricotta and Prosciutto Meatballs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>http://www.instagram.com/p/Bwz9KZOBUcl/\u003c/p>\n\u003cp>The pizzeria will have plenty of outdoor seating (again, bring family and friends and devour these 13\" pies together). and there will be a separate entrance designed for takeout orders. At this separate entrance, McNaughton will offer a daily pizza special called The Big Slice: it's equivalent to ¼ of a full pie and it will NOT be available on the regular menu.\u003c/p>\n\u003cp>Their to-go counter will also have vanilla, chocolate and swirl soft serve ice cream to go in a cup or a cone, and the toppings are just as simple: rainbow sprinkles, olive oil and sea salt, Amarena cherries or Mike's Hot Honey. If you want your pizza delivered so you can eat from the comfort of your couch while watching the new Bachelorette, flour + water Pizzeria has an exclusive partnership with Caviar.\u003c/p>\n\u003cp>Keep an eye out while you're walking around the city for a chance to win \u003cb>free pizza \u003c/b>when they open! That's right, I said FREE.\u003c/p>\n\u003cp>http://www.instagram.com/p/BxLbeIqhSas/\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>flour + water Pizzeria is planting these branded coins (as seen above) around San Francisco, and each one is good for a free pie. Keep an eye out on their Instagram account \u003ca href=\"https://www.instagram.com/flourandwaterpizzeria/\">@flourandwaterpizzeria\u003c/a> for clues!\u003c/p>\n\n","blocks":[],"excerpt":"flour + water's Chef Thomas McNaughton is celebrating his pizza obsession with soon to be opened flour + water Pizzeria (and giving free pizzas to celebrate).","status":"publish","parent":0,"modified":1559082984,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":473},"headData":{"title":"ALERT: New flour + water Pizzeria Is Giving Away Free Pizzas | KQED","description":"flour + water's Chef Thomas McNaughton is celebrating his pizza obsession with soon to be opened flour + water Pizzeria (and giving free pizzas to celebrate).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133607 https://ww2.kqed.org/bayareabites/?p=133607","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/05/14/alert-new-flour-water-pizzeria-is-giving-away-free-pizzas/","disqusTitle":"ALERT: New flour + water Pizzeria Is Giving Away Free Pizzas","path":"/bayareabites/133607/alert-new-flour-water-pizzeria-is-giving-away-free-pizzas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"pizza","label":"More Pizza Bites "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ten years after \u003ca href=\"https://www.flourandwater.com/\">flour+water\u003c/a> originally opened at 20th and Harrison in San Francisco, the Mission hot spot's first pizza venture will open its doors this month. Chef Thomas McNaughton's flour + water Pizzeria will open in the same neighborhood at 702 Valencia Street on\u003cstrong> June 3rd\u003c/strong>, less than a mile away from his first restaurant.\u003c/p>\n\u003cp>It's probably safe to say that Chef McNaughton loves pasta (example, \u003ca href=\"https://www.instagram.com/p/BMRwcO6j9Y0/\">he dressed his daughter up as a rigatoni\u003c/a>), but he also loves pizza, and this new venture is all about sharing his obsession with the Bay Area.\u003c/p>\n\u003cp>\"Pizza has been part of my life for as long as I can remember. I grew up in South Jersey, outside of Philly, where family-run pizza joints have cult-like followings and everyone thinks they're a pizza connoisseur. I love that about pizza. It's truly for all,\" says McNaughton.\u003c/p>\n\u003cfigure id=\"attachment_133610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133610\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana.jpg\" alt=\"flour + water Pizzeria's dough is fermented over three days.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/IMG_6621lrg-Angelina-Santana-1020x1530.jpg 1020w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">flour + water Pizzeria's dough is fermented over three days. \u003ccite>(Angelina Santana)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like the flour + water Neapolitan, the pizza dough at the new pizzeria slowly ferments over three days, giving it a complex depth of flavor, but everything else from prepping to toppings to baking will have its own special flour + water Pizzeria touch. Diners will have ten different pizza options to choose from (five red pizzas and five white pizzas), but the menu also offers salads, seasonal vegetable antipasti, soft serve ice cream and some classic favorites inspired by Chef McNaughton's Jersey roots like Mozzarella Sticks, Chopped Salad, and Ricotta and Prosciutto Meatballs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"Bwz9KZOBUcl"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The pizzeria will have plenty of outdoor seating (again, bring family and friends and devour these 13\" pies together). and there will be a separate entrance designed for takeout orders. At this separate entrance, McNaughton will offer a daily pizza special called The Big Slice: it's equivalent to ¼ of a full pie and it will NOT be available on the regular menu.\u003c/p>\n\u003cp>Their to-go counter will also have vanilla, chocolate and swirl soft serve ice cream to go in a cup or a cone, and the toppings are just as simple: rainbow sprinkles, olive oil and sea salt, Amarena cherries or Mike's Hot Honey. If you want your pizza delivered so you can eat from the comfort of your couch while watching the new Bachelorette, flour + water Pizzeria has an exclusive partnership with Caviar.\u003c/p>\n\u003cp>Keep an eye out while you're walking around the city for a chance to win \u003cb>free pizza \u003c/b>when they open! That's right, I said FREE.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BxLbeIqhSas"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\n\u003cp>flour + water Pizzeria is planting these branded coins (as seen above) around San Francisco, and each one is good for a free pie. Keep an eye out on their Instagram account \u003ca href=\"https://www.instagram.com/flourandwaterpizzeria/\">@flourandwaterpizzeria\u003c/a> for clues!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133607/alert-new-flour-water-pizzeria-is-giving-away-free-pizzas","authors":["11404"],"categories":["bayareabites_10028","bayareabites_1807","bayareabites_90","bayareabites_181"],"tags":["bayareabites_16409","bayareabites_16410","bayareabites_443","bayareabites_14745"],"featImg":"bayareabites_133609","label":"bayareabites"},"bayareabites_130293":{"type":"posts","id":"bayareabites_130293","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130293","score":null,"sort":[1536267206000]},"guestAuthors":[],"slug":"deaf-owned-eateries-forge-path-to-fight-joblessness-among-those-with-hearing-loss","title":"Deaf-Owned Eateries Forge Path To Fight Joblessness Among Those With Hearing Loss","publishDate":1536267206,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I can feel the warmth from the wood-burning oven just over my shoulder and catch myself intermittently gazing off into a heat-induced trance from the blaze.\u003c/p>\n\u003cp>Despite the place feeling crowded (probably another reason for the heat), it's eerily quiet inside: My table of five occasionally lowers our voices as if we were in the library. But a library this is not: Mozzeria is one of the most talked-about pizzerias in the heart of a vibrant San Francisco neighborhood, where wait times on Saturday nights can extend as long as two hours.\u003c/p>\n\u003cp>The reason for the unnaturally reserved ambiance might be because every staff member employed at Mozzeria identifies as deaf or partially deaf. For the roughly 95 percent of hearing guests who aren't fluent in American Sign Language (ASL), putting in an order means either pointing to the pizza of choice from the menu or writing it down on a piece of paper.\u003c/p>\n\u003cp>Melody and Russ Stein, owners and founders of the 50-seat restaurant, have done more than open an authentic, Neapolitan-style pizza joint (it's one of only two Neapolitan pizzerias in San Francisco that's a member of the international organization \u003ca href=\"http://www.pizzanapoletana.org/en/\">Associazione Vera Pizza Napoletana\u003c/a>.) They also are only two of a few restaurateurs in the country using innovative technology that allows them to entirely employ deaf and hard-of-hearing individuals — like the deaf-owned video relay system Convo, which allows hearing guests to call and speak to a staff member over the phone via an interpreter.\u003c/p>\n\u003cp>Mozzeria isn't the first restaurant in the nation to be entirely owned and operated by a deaf and hard-of-hearing staff — that title might go to Crepe Crazy in Austin, Texas, which was opened as a stall in 2007 by Vladimir and Inna Giterman — but it's one of the most successful. Not only does the 7-year-old Mozzeria have a brick-and-mortar storefront, food truck and catering business, but in December it was selected as the first business partner of the Communication Service for the Deaf (CSD)\u003ca href=\"https://csdsvf.com/partners/mozzeria\"> Social Venture Fund (SVF)\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are few employment opportunities for individuals who identify as deaf. According to a\u003ca href=\"https://www.nationaldeafcenter.org/sites/default/files/Deaf%20Employment%20Report_final.pdf\"> study\u003c/a> by the National Deaf Center (NDC) in partnership with the University of Texas at Austin, only about 48 percent of the deaf community is employed in the United States (compared with 72 percent of hearing individuals). Mozzeria's partnership with the CSD has the potential to change that.\u003c/p>\n\u003cp>The\u003ca href=\"https://csdsvf.com/partners/mozzeria\"> social-impact fund\u003c/a>, which was created to address unemployment rates among the deaf and those with partial hearing loss, will create ASL-centered training programs, resources and mentoring support for the roughly \u003ca href=\"https://www.hopkinsmedicine.org/news/media/releases/one_in_five_americans_has_hearing_loss\">48 million people\u003c/a> living in the United States who identify as having severe hearing loss.\u003c/p>\n\u003cp>The partnership will also allow Mozzeria to franchise. The Steins are currently set to expand their West Coast empire, with an Austin location in the works for later this year. \"We envision that each Mozzeria location will be looked at as a source of both local and national pride,\" Melody Stein \u003ca href=\"https://upserve.com/restaurant-insider/deaf-owned-restaurant-hoping-change-service-industry-one-franchise-time/\"> wrote in February\u003c/a> for \u003ca href=\"https://upserve.com/\">Upserve\u003c/a>.\u003c/p>\n\u003cp>For many deaf and hard-of-hearing entrepreneurs, like Melissa Greenlee, CEO and founder of \u003ca href=\"http://www.deaffriendly.com/\">deaffriendly.com\u003c/a>, and Crepe Crazy CEO Sergei Giterman (who took over from his parents), unemployment is an issue in their community that has long needed to be addressed.\u003c/p>\n\u003cfigure id=\"attachment_130295\" class=\"wp-caption aligncenter\" style=\"max-width: 1106px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf.jpg\" alt=\"Not only does Mozzeria have a brick-and-mortar storefront, food truck and catering business, it was recently selected as the first business partner of the Communication Service for the Deaf.\" width=\"1106\" height=\"1475\" class=\"size-full wp-image-130295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf.jpg 1106w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-520x693.jpg 520w\" sizes=\"(max-width: 1106px) 100vw, 1106px\">\u003cfigcaption class=\"wp-caption-text\">Not only does Mozzeria have a brick-and-mortar storefront, food truck and catering business, it was recently selected as the first business partner of the Communication Service for the Deaf. \u003ccite>(Mozzeria)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Greenlee explains that her growing frustration with people's lack of understanding of how to serve her, and her own inability to find meaningful work, lead to \u003ca href=\"http://www.deaffriendly.com/\">deaffriendly.com\u003c/a>, a consumer review site for the deaf and hard-of-hearing community. \"There were times when people refused to serve me at all,\" she wrote to me in an email. \"No one should be turned away in a place of business due to their disability.\"\u003c/p>\n\u003cp>Giterman, who four years ago had just six employees and now operates two locations and two food trucks with 30 employees, adds: \"Finding employment as a deaf individual can be difficult. Out there, [employers] are less inclined to hire [deaf individuals], which sends all of us flocking to deaf-focused establishments. We started [Crepe Crazy] to provide a working opportunity where others wouldn't.\"\u003c/p>\n\u003cp>But deaf-focused restaurants are few and far between. While there's no way of knowing the exact numbers,\u003ca href=\"http://deafdigest.net/list-of-deaf-owned-restaurants/\"> Deafdigest\u003c/a> lists just eight restaurants currently operating in the U.S.\u003c/p>\n\u003cp>Perhaps the case for hiring and serving deaf individuals might no longer seem like such an issue, thanks in part to Starbucks. In July, the \u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/20/630844472/starbucks-to-open-first-signing-store-in-the-u-s-to-serve-deaf-customers\">global coffee chain announced\u003c/a> plans to launch its first ever deaf-friendly store in the United States. Set to open in Washington, D.C., in October, the \"Signing Store Project\" will be the company's second, modeled after their first in Kuala Lumpur, Malaysia.\u003c/p>\n\u003cp>Unlike the Malaysian store, which puts partners — or employees — through a 10-week sign language course, the D.C. location will hire individuals who identify as deaf, hard of hearing, or hearing but fluent in ASL. Starbucks also plans to hire an additional 20 to 25 deaf, hard of hearing, or hearing partners proficient in ASL in other stores across the country later this year.\u003c/p>\n\u003cp>But of the more than 350,000 Starbucks employees who wear the green apron globally, only about 200 currently self-identity as deaf or with partial hearing loss.\u003c/p>\n\u003cp>Still, it's a step in the right direction, says Nick Buchanan, who co-owns Austin's Pepperbox Coffee, a deaf-owned and operated business. \"It is so nice seeing other businesses showing how communication is possible,\" he says about Starbucks' plans. Like Mozzeria, Buchanan has tried a variety of methods for ease of communication with the hearing community, including a generic point-of-sale touchscreen system.\u003c/p>\n\u003cp>\"This Signing [Store Project] is a great exercise in forcing people to think outside the box in how they will communicate effectively with someone who doesn't hear,\" says Greenlee.\u003c/p>\n\u003cp>With Mozzeria's franchise plans and Starbucks' \"Signing Store Project,\" the hope is that the deaf and those with partial hearing loss will soon be served just like the hearing population.\u003c/p>\n\u003cp>And as anyone lucky enough to have tried the pizza at Mozzeria knows, sometimes simply producing a great product is all one needs to attract an audience. My recommendation would be Mozzeria's Peking Duck pizza — you'll forget about the paper-and-pad ordering system with your first bite.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Meaghan Clark Tiernan is a freelance journalist based in the San Francisco Bay Area. Her work has appeared in\u003c/em> Munchies, ExtraCrispy, Racked, \u003cem>and\u003c/em> Atlas Obscura. \u003cem>Follow her on Twitter:\u003ca href=\"https://twitter.com/meaghanclark\"> @meaghanclark\u003c/a>.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Deaf-Owned+Eateries+Forge+Path+To+Fight+Joblessness+Among+Those+With+Hearing+Loss+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"There are few employment opportunities for deaf or hearing-impaired people. But funding, training and business partnerships with deaf-friendly establishments are slowly helping to turn that around.","status":"publish","parent":0,"modified":1536267206,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1155},"headData":{"title":"Deaf-Owned Eateries Forge Path To Fight Joblessness Among Those With Hearing Loss | KQED","description":"There are few employment opportunities for deaf or hearing-impaired people. But funding, training and business partnerships with deaf-friendly establishments are slowly helping to turn that around.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"130293 https://ww2.kqed.org/bayareabites/?p=130293","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/09/06/deaf-owned-eateries-forge-path-to-fight-joblessness-among-those-with-hearing-loss/","disqusTitle":"Deaf-Owned Eateries Forge Path To Fight Joblessness Among Those With Hearing Loss","nprByline":"Meaghan Clark Tiernan, NPR Food","nprImageAgency":"Courtesy of Mozzeria, San Francisco","nprStoryId":"640893326","nprApiLink":"http://api.npr.org/query?id=640893326&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/09/06/640893326/deaf-owned-eateries-forge-path-to-fight-joblessness-among-those-with-hearing-los?ft=nprml&f=640893326","nprRetrievedStory":"1","nprPubDate":"Thu, 06 Sep 2018 08:02:00 -0400","nprStoryDate":"Thu, 06 Sep 2018 08:02:48 -0400","nprLastModifiedDate":"Thu, 06 Sep 2018 08:02:48 -0400","path":"/bayareabites/130293/deaf-owned-eateries-forge-path-to-fight-joblessness-among-those-with-hearing-loss","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I can feel the warmth from the wood-burning oven just over my shoulder and catch myself intermittently gazing off into a heat-induced trance from the blaze.\u003c/p>\n\u003cp>Despite the place feeling crowded (probably another reason for the heat), it's eerily quiet inside: My table of five occasionally lowers our voices as if we were in the library. But a library this is not: Mozzeria is one of the most talked-about pizzerias in the heart of a vibrant San Francisco neighborhood, where wait times on Saturday nights can extend as long as two hours.\u003c/p>\n\u003cp>The reason for the unnaturally reserved ambiance might be because every staff member employed at Mozzeria identifies as deaf or partially deaf. For the roughly 95 percent of hearing guests who aren't fluent in American Sign Language (ASL), putting in an order means either pointing to the pizza of choice from the menu or writing it down on a piece of paper.\u003c/p>\n\u003cp>Melody and Russ Stein, owners and founders of the 50-seat restaurant, have done more than open an authentic, Neapolitan-style pizza joint (it's one of only two Neapolitan pizzerias in San Francisco that's a member of the international organization \u003ca href=\"http://www.pizzanapoletana.org/en/\">Associazione Vera Pizza Napoletana\u003c/a>.) They also are only two of a few restaurateurs in the country using innovative technology that allows them to entirely employ deaf and hard-of-hearing individuals — like the deaf-owned video relay system Convo, which allows hearing guests to call and speak to a staff member over the phone via an interpreter.\u003c/p>\n\u003cp>Mozzeria isn't the first restaurant in the nation to be entirely owned and operated by a deaf and hard-of-hearing staff — that title might go to Crepe Crazy in Austin, Texas, which was opened as a stall in 2007 by Vladimir and Inna Giterman — but it's one of the most successful. Not only does the 7-year-old Mozzeria have a brick-and-mortar storefront, food truck and catering business, but in December it was selected as the first business partner of the Communication Service for the Deaf (CSD)\u003ca href=\"https://csdsvf.com/partners/mozzeria\"> Social Venture Fund (SVF)\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are few employment opportunities for individuals who identify as deaf. According to a\u003ca href=\"https://www.nationaldeafcenter.org/sites/default/files/Deaf%20Employment%20Report_final.pdf\"> study\u003c/a> by the National Deaf Center (NDC) in partnership with the University of Texas at Austin, only about 48 percent of the deaf community is employed in the United States (compared with 72 percent of hearing individuals). Mozzeria's partnership with the CSD has the potential to change that.\u003c/p>\n\u003cp>The\u003ca href=\"https://csdsvf.com/partners/mozzeria\"> social-impact fund\u003c/a>, which was created to address unemployment rates among the deaf and those with partial hearing loss, will create ASL-centered training programs, resources and mentoring support for the roughly \u003ca href=\"https://www.hopkinsmedicine.org/news/media/releases/one_in_five_americans_has_hearing_loss\">48 million people\u003c/a> living in the United States who identify as having severe hearing loss.\u003c/p>\n\u003cp>The partnership will also allow Mozzeria to franchise. The Steins are currently set to expand their West Coast empire, with an Austin location in the works for later this year. \"We envision that each Mozzeria location will be looked at as a source of both local and national pride,\" Melody Stein \u003ca href=\"https://upserve.com/restaurant-insider/deaf-owned-restaurant-hoping-change-service-industry-one-franchise-time/\"> wrote in February\u003c/a> for \u003ca href=\"https://upserve.com/\">Upserve\u003c/a>.\u003c/p>\n\u003cp>For many deaf and hard-of-hearing entrepreneurs, like Melissa Greenlee, CEO and founder of \u003ca href=\"http://www.deaffriendly.com/\">deaffriendly.com\u003c/a>, and Crepe Crazy CEO Sergei Giterman (who took over from his parents), unemployment is an issue in their community that has long needed to be addressed.\u003c/p>\n\u003cfigure id=\"attachment_130295\" class=\"wp-caption aligncenter\" style=\"max-width: 1106px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf.jpg\" alt=\"Not only does Mozzeria have a brick-and-mortar storefront, food truck and catering business, it was recently selected as the first business partner of the Communication Service for the Deaf.\" width=\"1106\" height=\"1475\" class=\"size-full wp-image-130295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf.jpg 1106w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/img_8271_vert-d030bab35d9d4e735994d416fe25dbb7bdbbdadf-520x693.jpg 520w\" sizes=\"(max-width: 1106px) 100vw, 1106px\">\u003cfigcaption class=\"wp-caption-text\">Not only does Mozzeria have a brick-and-mortar storefront, food truck and catering business, it was recently selected as the first business partner of the Communication Service for the Deaf. \u003ccite>(Mozzeria)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Greenlee explains that her growing frustration with people's lack of understanding of how to serve her, and her own inability to find meaningful work, lead to \u003ca href=\"http://www.deaffriendly.com/\">deaffriendly.com\u003c/a>, a consumer review site for the deaf and hard-of-hearing community. \"There were times when people refused to serve me at all,\" she wrote to me in an email. \"No one should be turned away in a place of business due to their disability.\"\u003c/p>\n\u003cp>Giterman, who four years ago had just six employees and now operates two locations and two food trucks with 30 employees, adds: \"Finding employment as a deaf individual can be difficult. Out there, [employers] are less inclined to hire [deaf individuals], which sends all of us flocking to deaf-focused establishments. We started [Crepe Crazy] to provide a working opportunity where others wouldn't.\"\u003c/p>\n\u003cp>But deaf-focused restaurants are few and far between. While there's no way of knowing the exact numbers,\u003ca href=\"http://deafdigest.net/list-of-deaf-owned-restaurants/\"> Deafdigest\u003c/a> lists just eight restaurants currently operating in the U.S.\u003c/p>\n\u003cp>Perhaps the case for hiring and serving deaf individuals might no longer seem like such an issue, thanks in part to Starbucks. In July, the \u003ca href=\"https://www.npr.org/sections/thesalt/2018/07/20/630844472/starbucks-to-open-first-signing-store-in-the-u-s-to-serve-deaf-customers\">global coffee chain announced\u003c/a> plans to launch its first ever deaf-friendly store in the United States. Set to open in Washington, D.C., in October, the \"Signing Store Project\" will be the company's second, modeled after their first in Kuala Lumpur, Malaysia.\u003c/p>\n\u003cp>Unlike the Malaysian store, which puts partners — or employees — through a 10-week sign language course, the D.C. location will hire individuals who identify as deaf, hard of hearing, or hearing but fluent in ASL. Starbucks also plans to hire an additional 20 to 25 deaf, hard of hearing, or hearing partners proficient in ASL in other stores across the country later this year.\u003c/p>\n\u003cp>But of the more than 350,000 Starbucks employees who wear the green apron globally, only about 200 currently self-identity as deaf or with partial hearing loss.\u003c/p>\n\u003cp>Still, it's a step in the right direction, says Nick Buchanan, who co-owns Austin's Pepperbox Coffee, a deaf-owned and operated business. \"It is so nice seeing other businesses showing how communication is possible,\" he says about Starbucks' plans. Like Mozzeria, Buchanan has tried a variety of methods for ease of communication with the hearing community, including a generic point-of-sale touchscreen system.\u003c/p>\n\u003cp>\"This Signing [Store Project] is a great exercise in forcing people to think outside the box in how they will communicate effectively with someone who doesn't hear,\" says Greenlee.\u003c/p>\n\u003cp>With Mozzeria's franchise plans and Starbucks' \"Signing Store Project,\" the hope is that the deaf and those with partial hearing loss will soon be served just like the hearing population.\u003c/p>\n\u003cp>And as anyone lucky enough to have tried the pizza at Mozzeria knows, sometimes simply producing a great product is all one needs to attract an audience. My recommendation would be Mozzeria's Peking Duck pizza — you'll forget about the paper-and-pad ordering system with your first bite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Meaghan Clark Tiernan is a freelance journalist based in the San Francisco Bay Area. Her work has appeared in\u003c/em> Munchies, ExtraCrispy, Racked, \u003cem>and\u003c/em> Atlas Obscura. \u003cem>Follow her on Twitter:\u003ca href=\"https://twitter.com/meaghanclark\"> @meaghanclark\u003c/a>.\u003c/em> \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Deaf-Owned+Eateries+Forge+Path+To+Fight+Joblessness+Among+Those+With+Hearing+Loss+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130293/deaf-owned-eateries-forge-path-to-fight-joblessness-among-those-with-hearing-loss","authors":["byline_bayareabites_130293"],"categories":["bayareabites_109","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_1807"],"tags":["bayareabites_443"],"featImg":"bayareabites_130294","label":"bayareabites"},"bayareabites_129667":{"type":"posts","id":"bayareabites_129667","meta":{"index":"posts_1591205157","site":"bayareabites","id":"129667","score":null,"sort":[1532457029000]},"guestAuthors":[],"slug":"pizza-physics-why-brick-ovens-bake-the-perfect-italian-style-pie","title":"Pizza Physics: Why Brick Ovens Bake The Perfect Italian-Style Pie","publishDate":1532457029,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The ideal Italian pizza, be it Neapolitan or Roman, has a crisp crust flecked with dark spots — marks left by a blazing hot oven. The dough is fluffy, moist and stretchy, and the toppings are piping hot. A pizzeria's brick oven pops these out to perfection, but intrepid home cooks attempting to re-create Italian-style pizzas have more than likely discovered facsimiles are nigh impossible to produce.\u003c/p>\n\u003cp>\"Even if you prepare [the pizza] the same way, you cannot get the same result with just your oven at home,\" says Andreas Glatz, a physicist at Northern Illinois University and pizza enthusiast.\u003c/p>\n\u003cp>The fact that you need a vaulted brick oven to bake a great Italian-style pizza is well-known, but Glatz and Andrey Varlamov, also a pizza-eater and physicist at the Institute of Superconductors, Oxides and Other Innovative Materials and Devices in Rome, wanted to know why. The secret behind a pizzeria's magic, they concluded in a \u003ca href=\"https://arxiv.org/abs/1806.08790\">paper published on arXiv.org\u003c/a> last month, is in some unique thermal properties of the brick oven.\u003c/p>\n\u003cp>They started off interviewing \u003cem>pizzaiolos\u003c/em>, or pizza makers, in Rome who were masters of the Roman style of pizza. For this, the bake lasts 2 minutes at 626 degrees Fahrenheit. (Neapolitan pizzas usually bake at an even higher temperature — at least 700 degrees.) That turns out a \"well-baked but still moist dough and well-cooked toppings,\" Glatz says. The same settings in a conventional steel oven produce far less ideal results. \"You burn the dough before the surface of the pizza even reaches boiling, so this is not a product you will want to eat,\" he says. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Brick versus steel\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chewing this over, the physicists realized the key difference lies in how much more slowly brick transfers heat to the dough compared with steel — a measure known as the material's thermal conductivity. A brick oven heated to 626 degrees will heat the crust to roughly 392 degrees, while the pizza top receives indirect heat from the oven and stays at 212 degrees as water boils off from the cheese and tomato sauce. Glatz says that after about two minutes, both the pizza top and crust reach perfection.\u003c/p>\n\u003cp>But pizza crust in contact with a steel oven at the same temperature will hit 572 degrees because the metal transfers heat far more rapidly than brick. That's much too high for dough, Glatz says, \"so it simply burns.\" Unfortunately, because the top of the pizza must cook as well, simply lowering the oven temperature to 450 degrees doesn't work. While that will heat the crust to 392 degrees, the rest of the pizza won't receive enough heat to boil by the time the crust has cooked — resulting in cooked dough but undercooked toppings.\u003c/p>\n\u003cp>Home chefs could deploy a ceramic pizza stone in home ovens — which would work if home ovens could reach temperatures as high as 626 degrees. \"But most electric ovens cannot get to those temperatures,\" Gatz says. Even at 550 degrees, the upper limit for many home ovens, the longer required bake time from the lower temperature will dry out your pizza. What's more, Gatz has still colder news for home cooks: \"If you want the flavors of the smoke and the wood and the dry heat of a brick oven, there's no good emulation for this effect.\" \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Switch up your style\u003c/strong>\u003c/p>\n\u003cp>Making an Italian-style pizza at home will simply never reach perfection, agrees Kenji Lopez-Alt, the author of \u003ca href=\"https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087/ref=sr_1_1?ie=UTF8&qid=1532113032&sr=8-1&keywords=the+food+lab+by+j+kenji+lopez-alt\">\u003cem>The Food Lab\u003c/em>\u003c/a> and food editor at \u003ca href=\"https://www.seriouseats.com/\">SeriousEats.com\u003c/a>.\u003c/p>\n\u003cp>\"No matter what you do, a home oven is not going to deliver absolutely perfect Neapolitan pizza,\" he says. \"I would honestly choose a style of pizza that doesn't require an extremely hot oven. Maybe more of a New York-style pizza.\" New York-style pizzas typically have dough with more fat — extra oil will help keep the dough \"nice and tender\" during a longer bake time, Lopez-Alt says.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Still, home cooks should not despair, Lopez-Alt notes. \"You can get pretty close [to a Neapolitan pizza.]\" Gatz and Varlamov's paper was right that a home oven doesn't reach the right temperatures, he says. \"But they do have broilers.\"\u003c/p>\n\u003cp>Preheating a steel surface — like a pan or, possibly, the oven floor — in the oven to around 430 degrees will quickly cook the pizza crust, while the broiler would expose the toppings to direct heat and fast cooking.\u003c/p>\n\u003cp>\"Steel at 500 degrees can burn the pizza in 60 to 90 seconds, so you want to be careful about that,\" Lopez-Alt says. \"If the bottom is going to burn, pick it up and let it finish under the broiler.\" That should create a well-baked crust and finished toppings without drying out the pizza, he says. \"It won't be exactly the same\" as a Neapolitan pizza.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But it'll still be pretty good. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Pizza+Physics%3A+Why+Brick+Ovens+Bake+The+Perfect+Italian-Style+Pie&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Brick transfers heat to dough more slowly than steel, allowing both crust and toppings to simultaneously reach perfection. In a home oven, that balance is elusive — but you might be able to get close.","status":"publish","parent":0,"modified":1532457270,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":843},"headData":{"title":"Pizza Physics: Why Brick Ovens Bake The Perfect Italian-Style Pie | KQED","description":"Brick transfers heat to dough more slowly than steel, allowing both crust and toppings to simultaneously reach perfection. In a home oven, that balance is elusive — but you might be able to get close.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"129667 https://ww2.kqed.org/bayareabites/?p=129667","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/07/24/pizza-physics-why-brick-ovens-bake-the-perfect-italian-style-pie/","disqusTitle":"Pizza Physics: Why Brick Ovens Bake The Perfect Italian-Style Pie","nprImageCredit":"Aldo Pavan","nprByline":"Angus Chen, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"630544154","nprApiLink":"http://api.npr.org/query?id=630544154&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/07/23/630544154/pizza-physics-why-brick-ovens-bake-the-perfect-italian-style-pie?ft=nprml&f=630544154","nprRetrievedStory":"1","nprPubDate":"Mon, 23 Jul 2018 11:14:00 -0400","nprStoryDate":"Mon, 23 Jul 2018 10:46:00 -0400","nprLastModifiedDate":"Mon, 23 Jul 2018 11:14:24 -0400","path":"/bayareabites/129667/pizza-physics-why-brick-ovens-bake-the-perfect-italian-style-pie","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The ideal Italian pizza, be it Neapolitan or Roman, has a crisp crust flecked with dark spots — marks left by a blazing hot oven. The dough is fluffy, moist and stretchy, and the toppings are piping hot. A pizzeria's brick oven pops these out to perfection, but intrepid home cooks attempting to re-create Italian-style pizzas have more than likely discovered facsimiles are nigh impossible to produce.\u003c/p>\n\u003cp>\"Even if you prepare [the pizza] the same way, you cannot get the same result with just your oven at home,\" says Andreas Glatz, a physicist at Northern Illinois University and pizza enthusiast.\u003c/p>\n\u003cp>The fact that you need a vaulted brick oven to bake a great Italian-style pizza is well-known, but Glatz and Andrey Varlamov, also a pizza-eater and physicist at the Institute of Superconductors, Oxides and Other Innovative Materials and Devices in Rome, wanted to know why. The secret behind a pizzeria's magic, they concluded in a \u003ca href=\"https://arxiv.org/abs/1806.08790\">paper published on arXiv.org\u003c/a> last month, is in some unique thermal properties of the brick oven.\u003c/p>\n\u003cp>They started off interviewing \u003cem>pizzaiolos\u003c/em>, or pizza makers, in Rome who were masters of the Roman style of pizza. For this, the bake lasts 2 minutes at 626 degrees Fahrenheit. (Neapolitan pizzas usually bake at an even higher temperature — at least 700 degrees.) That turns out a \"well-baked but still moist dough and well-cooked toppings,\" Glatz says. The same settings in a conventional steel oven produce far less ideal results. \"You burn the dough before the surface of the pizza even reaches boiling, so this is not a product you will want to eat,\" he says. \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Brick versus steel\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chewing this over, the physicists realized the key difference lies in how much more slowly brick transfers heat to the dough compared with steel — a measure known as the material's thermal conductivity. A brick oven heated to 626 degrees will heat the crust to roughly 392 degrees, while the pizza top receives indirect heat from the oven and stays at 212 degrees as water boils off from the cheese and tomato sauce. Glatz says that after about two minutes, both the pizza top and crust reach perfection.\u003c/p>\n\u003cp>But pizza crust in contact with a steel oven at the same temperature will hit 572 degrees because the metal transfers heat far more rapidly than brick. That's much too high for dough, Glatz says, \"so it simply burns.\" Unfortunately, because the top of the pizza must cook as well, simply lowering the oven temperature to 450 degrees doesn't work. While that will heat the crust to 392 degrees, the rest of the pizza won't receive enough heat to boil by the time the crust has cooked — resulting in cooked dough but undercooked toppings.\u003c/p>\n\u003cp>Home chefs could deploy a ceramic pizza stone in home ovens — which would work if home ovens could reach temperatures as high as 626 degrees. \"But most electric ovens cannot get to those temperatures,\" Gatz says. Even at 550 degrees, the upper limit for many home ovens, the longer required bake time from the lower temperature will dry out your pizza. What's more, Gatz has still colder news for home cooks: \"If you want the flavors of the smoke and the wood and the dry heat of a brick oven, there's no good emulation for this effect.\" \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Switch up your style\u003c/strong>\u003c/p>\n\u003cp>Making an Italian-style pizza at home will simply never reach perfection, agrees Kenji Lopez-Alt, the author of \u003ca href=\"https://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087/ref=sr_1_1?ie=UTF8&qid=1532113032&sr=8-1&keywords=the+food+lab+by+j+kenji+lopez-alt\">\u003cem>The Food Lab\u003c/em>\u003c/a> and food editor at \u003ca href=\"https://www.seriouseats.com/\">SeriousEats.com\u003c/a>.\u003c/p>\n\u003cp>\"No matter what you do, a home oven is not going to deliver absolutely perfect Neapolitan pizza,\" he says. \"I would honestly choose a style of pizza that doesn't require an extremely hot oven. Maybe more of a New York-style pizza.\" New York-style pizzas typically have dough with more fat — extra oil will help keep the dough \"nice and tender\" during a longer bake time, Lopez-Alt says.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Still, home cooks should not despair, Lopez-Alt notes. \"You can get pretty close [to a Neapolitan pizza.]\" Gatz and Varlamov's paper was right that a home oven doesn't reach the right temperatures, he says. \"But they do have broilers.\"\u003c/p>\n\u003cp>Preheating a steel surface — like a pan or, possibly, the oven floor — in the oven to around 430 degrees will quickly cook the pizza crust, while the broiler would expose the toppings to direct heat and fast cooking.\u003c/p>\n\u003cp>\"Steel at 500 degrees can burn the pizza in 60 to 90 seconds, so you want to be careful about that,\" Lopez-Alt says. \"If the bottom is going to burn, pick it up and let it finish under the broiler.\" That should create a well-baked crust and finished toppings without drying out the pizza, he says. \"It won't be exactly the same\" as a Neapolitan pizza.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>But it'll still be pretty good. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Pizza+Physics%3A+Why+Brick+Ovens+Bake+The+Perfect+Italian-Style+Pie&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129667/pizza-physics-why-brick-ovens-bake-the-perfect-italian-style-pie","authors":["byline_bayareabites_129667"],"categories":["bayareabites_1516","bayareabites_2695","bayareabites_1321","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_358","bayareabites_1873"],"tags":["bayareabites_443","bayareabites_9262"],"featImg":"bayareabites_129668","label":"bayareabites"},"bayareabites_128873":{"type":"posts","id":"bayareabites_128873","meta":{"index":"posts_1591205157","site":"bayareabites","id":"128873","score":null,"sort":[1528731502000]},"guestAuthors":[],"slug":"table-talk-its-time-for-rose-and-tacos-and-cake-and-amatriciana-pizza","title":"Table Talk: It’s Time for Rosé and Tacos and Cake and Amatriciana Pizza","publishDate":1528731502,"format":"standard","headTitle":"KQED’s Table Talk | Bay Area Bites | KQED Food","labelTerm":{"term":16115,"site":"bayareabites"},"content":"\u003cp>This week’s highlights should feel a bit summery with news about the Tacolicious guest chef taco lineup and a rosé tasting, plus there’s the Refugee Food Festival, an all-cake dessert menu at Bluestem Brasserie, and where to find amatriciana pizza in SF.\u003c/p>\n\u003cfigure id=\"attachment_128882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg\" alt=\"Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco. \u003ccite>(Courtesy of Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Tacolicious Guest Chef Taco Series Returns\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/934MaFs9bko\">Ferry Plaza Farmer’s Market, San Francisco\u003c/a> (stand outside)\u003cbr>\nJune 14–August 9, Thursdays 10am–2pm\u003c/p>\n\u003cp>Summertime means the \u003cstrong>Tacolicious summer guest chef taco series\u003c/strong> returns to their Ferry Plaza Farmer’s Market stand. Every Thursday, one of San Francisco’s top chefs slings their take on a taco. Coming up on June 14 is Daniel Sudar of \u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a> (Betelnut’s minced chicken taco), June 21 is Monica Martinez of \u003ca href=\"https://www.donbugito.com/\">Don Bugito\u003c/a> (edible insects!), June 28 is Adam Tortosa of \u003ca href=\"http://robinsanfrancisco.com/\">Robin\u003c/a> (miso-roasted sweet potato with Japanese chimichurri), July 7 is Freedom Rains of \u003ca href=\"http://amanosf.com/\">a Mano\u003c/a> (Italy meets Mexico!), and July 12 is Chris Cosentino of \u003ca href=\"http://cockscombsf.com/\">Cockscomb\u003c/a> (could be offal, ha-ha). Check their \u003ca href=\"https://www.tacolicious.com/\">site\u003c/a> and social media channels for more chef updates.\u003c/p>\n\u003cp>All proceeds of each chef’s taco benefits \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> (the Center for Urban Education and Sustainable Agriculture). All Tacolicious locations, including their farmers’ market stand, will be giving away Guest Chef Series “punch cards” for visitors to bring back each week. The market-goers with the most punches will be entered to win a prize of two tickets to a CUESA Cocktail Series event, a local farm tour for two, a CUESA tote bag filled with market goodies, $25 in market coins, and a Tacolicious cookbook. Good luck!\u003c/p>\n\u003cfigure id=\"attachment_128880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/refugeefestival-new.jpg\" alt=\"Don’t miss the Refugee Food Festival in San Francisco.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-128880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the Refugee Food Festival in San Francisco. \u003ccite>(Courtesy of Refugee Food Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Refugee Food Festival Comes to San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003cbr>\nJune 19–23\u003cbr>\nVarious restaurants, San Francisco\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>June 20th is \u003ca href=\"http://www.un.org/en/events/refugeeday/\">World Refugee Day\u003c/a> and the third \u003cstrong>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003c/strong> is coming to 14 cities around the world in June—and how fortuitous, the festival in SF (the first stateside location) corresponds with the date! The organization is pairing local chefs and refugee chefs together for five days of pop-up dinners.\u003c/p>\n\u003cp>In San Francisco, the following chefs will participate, cooking alongside refugee chefs:\u003c/p>\n\u003cul>\n\u003cli>Tuesday, June 19: \u003ca href=\"https://hogislandoysters.com/locations/san-francisco\">Hog Island\u003c/a> in the Ferry Building, featuring Pa Wah, a Burmese chef\u003c/li>\n\u003cli>Wednesday, June 20: \u003ca href=\"http://www.tawlasf.com\">Tawla\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Thursday June 21: \u003ca href=\"https://www.dosasf.com/dosa-fillmore\">DOSA on Fillmore\u003c/a>, featuring Anu, a Bhutanese chef\u003c/li>\n\u003cli>Friday, June 22: \u003ca href=\"https://www.sonsaddition.com\">Son’s Addition\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Saturday, June 23: \u003ca href=\"http://jardiniere.com\">Jardinière\u003c/a> in Hayes Valley, featuring Vito, a Senegalese chef\u003c/li>\n\u003c/ul>\n\u003cp>This is not a ticketed event, and reservations can be made via each restaurant's reservation system. A portion of profits from each dinner will be donated to a local organization in the Bay Area promoting integrating refugees into communities.\u003c/p>\n\u003cp>First launched in Paris in 2016, this year’s festival will include more than 100 restaurants in cities like New York, Amsterdam, and Athens that will open their kitchens to refugee chefs from countries including Afghanistan, Iraq, and Syria. Participating restaurants range from casual kitchens to Michelin-star restaurants and many refugee chefs who joined the festival have launched careers in the food industry as a result. The Refugee Food Festival partnered with the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> on the SF festival.\u003c/p>\n\u003cfigure id=\"attachment_128877\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/arlequin-patio.jpeg\" alt=\"The dreamy patio behind Arlequin.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-128877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio.jpeg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1200x800.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1180x787.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-520x347.jpeg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The dreamy patio behind Arlequin. \u003ccite>(Courtesy of The Absinthe Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Rosé Tasting on the Patio at Arlequin Wine Merchant\u003c/h2>\n\u003cp>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/LnGrSvmCn942\">372 Hayes St., San Francisco\u003c/a>\u003cbr>\nSaturday, June 23\u003cbr>\n3pm–6pm\u003cbr>\n$12 tasting\u003c/p>\n\u003cp>Rosé season is in full swing, and \u003cstrong>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003c/strong> in Hayes Valley has the perfect patio to celebrate on. Which is why you won’t want to miss their \u003cstrong>Rosé Rundown Tasting Event\u003c/strong> on Saturday, June 23. They’re hosting a tasting of 12 still and sparkling rosé wines from the U.S., France, Spain, and Germany. Tickets are just $12 (for 12 tastings), and during the event, you will receive 10% off all bottles of wine sampled at Arlequin Wine Merchant. You’ll be set for the summer!\u003c/p>\n\u003cfigure id=\"attachment_128878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg\" alt=\"Enjoy the Strawberry Tall Cake at Bluestem Brasserie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy the Strawberry Tall Cake at Bluestem Brasserie. \u003ccite>(Madison Ginnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>All-Cake Dessert Menu at Bluestem Brasserie\u003c/h2>\n\u003cp>Bluestem Brasserie\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Hgt35gU8mdt\">1 Yerba Buena Lane, San Francisco\u003c/a>\u003cbr>\nSaturday, June 23 through Labor Day\u003cbr>\nOpen daily from 11am–10pm\u003c/p>\n\u003cp>Let them eat cake! Would a dessert menu full of just cake make you happy? Yeah, me too. Then you’ll want to swing by \u003cstrong>\u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a>\u003c/strong> from June 23 through Labor Day (see, you can go by multiple times) as they celebrate their seventh birthday with nothing but cake on the dessert menu. Consulting pastry chef Lori Baker is one heck of a cake-maker, and will include flavors like Honolulu Hangover (chocolate cake, coconut rum filling, toasted coconut meringue) and Strawberry Tall Cake (yellow cake, strawberry cheesecake, strawberry buttercream), plus Banana Ice Cream Cake with peanut butter caramel and peanut brittle (seven in all). $1 from each cake slice sold over the summer will go to CUESA’s Foodwise Kids. Look for more fundraising events coming this summer in their \u003cem>Baking the World a Better Place \u003c/em>campaign.\u003c/p>\n\u003cfigure id=\"attachment_128879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg\" alt=\"It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Amatriciana Pizza, the Ultimate Italian Mash-Up\u003c/h2>\n\u003cp>Amatriciana, that much-adored Roman pasta dish of guanciale (cured pork jowl, AKA pure umami), tomato sauce, onion (sometimes, this can be \u003ca href=\"https://www.seriouseats.com/2016/02/origins-history-of-roman-pasta-gricia-amatriciana-carbonara.html\">debated\u003c/a> heavily), and pecorino, with a kick of peperoncino (red chile), is one of the most perfect pasta dishes, especially when it’s served with the traditional choice of bucatini. You can find some good renditions here in SF, but did you know you can also find an \u003cstrong>amatriciana pizza\u003c/strong>? For this amatriciana \u003cem>and\u003c/em> pizza fanatic, it’s a special kind of mash-up heaven.\u003c/p>\n\u003cp>For years, I’ve been enjoying the amatriciana pizza by Sharon Ardiana at \u003cstrong>\u003ca href=\"http://ragazzasf.com/\">Ragazza\u003c/a>\u003c/strong> (311 Divisadero St.), made with tomato, Olli pancetta, Calabrian chilies, pecorino, oregano, and an organic egg ($18). While some folks could cry foul over the pancetta instead of guanciale, just remember, we’re talking about a pizza here. The egg also takes things in another direction, but it’s to the utterly delicious zone, so that’s great. You can also find the amatriciana pie at her pizzeria \u003ca href=\"https://www.gialina.com/\">Gialina\u003c/a> (2842 Diamond St.) in Glen Park.\u003c/p>\n\u003cp>If you want to play the “authentic” amatriciana pizza game, which is kind of ridiculous, but okay, the version at \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (multiple locations) is true to the original pasta dish, made with guanciale, chile, tomato, pecorino, and black pepper (which, actually, some people would argue about!). It’s $19, and the deep saucy flavor is like enjoying a bowl of the pasta, but on their tasty crust. Magic.\u003c/p>\n\u003cp>Leave it to the Roman owner of \u003cstrong>\u003ca href=\"http://www.montesacrosf.com/\">Montesacro Pinseria\u003c/a>\u003c/strong> (510 Stevenson St.) in SoMa, Gianluca Legrottaglie, to offer an amatriciana version on their ancient Roman-style pinsa. Certo! Look for the Quadraro, with tomato, guanciale, red onion, hot chile, and of course, pecorino ($19).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Another location serving an amatriciana pizza is \u003cstrong>\u003ca href=\"http://tonyspizzanapoletana.com\">Tony’s Pizza Napoletana\u003c/a>\u003c/strong> (1570 Stockton St.) in North Beach. Tony Gemignani’s version comes on his California-style crust, and it’s a really saucy pie, almost close to a plate of pasta. His version ($23) comes with sliced Aiello mozzarella, amatriciana tomato sauce with guanciale, onion, olive oil, and grated romano. I recommend a drizzle of his spicy oil on the table to kick things up.\u003c/p>\n\n","blocks":[],"excerpt":"Get excited for guest chef tacos, a rosé tasting, an all-cake dessert menu, amatriciana pizza, and more.","status":"publish","parent":0,"modified":1528900992,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1346},"headData":{"title":"Table Talk: It’s Time for Rosé and Tacos and Cake and Amatriciana Pizza | KQED","description":"Get excited for guest chef tacos, a rosé tasting, an all-cake dessert menu, amatriciana pizza, and more.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"128873 https://ww2.kqed.org/bayareabites/?p=128873","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/06/11/table-talk-its-time-for-rose-and-tacos-and-cake-and-amatriciana-pizza/","disqusTitle":"Table Talk: It’s Time for Rosé and Tacos and Cake and Amatriciana Pizza","path":"/bayareabites/128873/table-talk-its-time-for-rose-and-tacos-and-cake-and-amatriciana-pizza","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s highlights should feel a bit summery with news about the Tacolicious guest chef taco lineup and a rosé tasting, plus there’s the Refugee Food Festival, an all-cake dessert menu at Bluestem Brasserie, and where to find amatriciana pizza in SF.\u003c/p>\n\u003cfigure id=\"attachment_128882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg\" alt=\"Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco. \u003ccite>(Courtesy of Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Tacolicious Guest Chef Taco Series Returns\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/934MaFs9bko\">Ferry Plaza Farmer’s Market, San Francisco\u003c/a> (stand outside)\u003cbr>\nJune 14–August 9, Thursdays 10am–2pm\u003c/p>\n\u003cp>Summertime means the \u003cstrong>Tacolicious summer guest chef taco series\u003c/strong> returns to their Ferry Plaza Farmer’s Market stand. Every Thursday, one of San Francisco’s top chefs slings their take on a taco. Coming up on June 14 is Daniel Sudar of \u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a> (Betelnut’s minced chicken taco), June 21 is Monica Martinez of \u003ca href=\"https://www.donbugito.com/\">Don Bugito\u003c/a> (edible insects!), June 28 is Adam Tortosa of \u003ca href=\"http://robinsanfrancisco.com/\">Robin\u003c/a> (miso-roasted sweet potato with Japanese chimichurri), July 7 is Freedom Rains of \u003ca href=\"http://amanosf.com/\">a Mano\u003c/a> (Italy meets Mexico!), and July 12 is Chris Cosentino of \u003ca href=\"http://cockscombsf.com/\">Cockscomb\u003c/a> (could be offal, ha-ha). Check their \u003ca href=\"https://www.tacolicious.com/\">site\u003c/a> and social media channels for more chef updates.\u003c/p>\n\u003cp>All proceeds of each chef’s taco benefits \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> (the Center for Urban Education and Sustainable Agriculture). All Tacolicious locations, including their farmers’ market stand, will be giving away Guest Chef Series “punch cards” for visitors to bring back each week. The market-goers with the most punches will be entered to win a prize of two tickets to a CUESA Cocktail Series event, a local farm tour for two, a CUESA tote bag filled with market goodies, $25 in market coins, and a Tacolicious cookbook. Good luck!\u003c/p>\n\u003cfigure id=\"attachment_128880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/refugeefestival-new.jpg\" alt=\"Don’t miss the Refugee Food Festival in San Francisco.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-128880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the Refugee Food Festival in San Francisco. \u003ccite>(Courtesy of Refugee Food Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Refugee Food Festival Comes to San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003cbr>\nJune 19–23\u003cbr>\nVarious restaurants, San Francisco\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>June 20th is \u003ca href=\"http://www.un.org/en/events/refugeeday/\">World Refugee Day\u003c/a> and the third \u003cstrong>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003c/strong> is coming to 14 cities around the world in June—and how fortuitous, the festival in SF (the first stateside location) corresponds with the date! The organization is pairing local chefs and refugee chefs together for five days of pop-up dinners.\u003c/p>\n\u003cp>In San Francisco, the following chefs will participate, cooking alongside refugee chefs:\u003c/p>\n\u003cul>\n\u003cli>Tuesday, June 19: \u003ca href=\"https://hogislandoysters.com/locations/san-francisco\">Hog Island\u003c/a> in the Ferry Building, featuring Pa Wah, a Burmese chef\u003c/li>\n\u003cli>Wednesday, June 20: \u003ca href=\"http://www.tawlasf.com\">Tawla\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Thursday June 21: \u003ca href=\"https://www.dosasf.com/dosa-fillmore\">DOSA on Fillmore\u003c/a>, featuring Anu, a Bhutanese chef\u003c/li>\n\u003cli>Friday, June 22: \u003ca href=\"https://www.sonsaddition.com\">Son’s Addition\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Saturday, June 23: \u003ca href=\"http://jardiniere.com\">Jardinière\u003c/a> in Hayes Valley, featuring Vito, a Senegalese chef\u003c/li>\n\u003c/ul>\n\u003cp>This is not a ticketed event, and reservations can be made via each restaurant's reservation system. A portion of profits from each dinner will be donated to a local organization in the Bay Area promoting integrating refugees into communities.\u003c/p>\n\u003cp>First launched in Paris in 2016, this year’s festival will include more than 100 restaurants in cities like New York, Amsterdam, and Athens that will open their kitchens to refugee chefs from countries including Afghanistan, Iraq, and Syria. Participating restaurants range from casual kitchens to Michelin-star restaurants and many refugee chefs who joined the festival have launched careers in the food industry as a result. The Refugee Food Festival partnered with the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> on the SF festival.\u003c/p>\n\u003cfigure id=\"attachment_128877\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/arlequin-patio.jpeg\" alt=\"The dreamy patio behind Arlequin.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-128877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio.jpeg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1200x800.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1180x787.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-520x347.jpeg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The dreamy patio behind Arlequin. \u003ccite>(Courtesy of The Absinthe Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Rosé Tasting on the Patio at Arlequin Wine Merchant\u003c/h2>\n\u003cp>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/LnGrSvmCn942\">372 Hayes St., San Francisco\u003c/a>\u003cbr>\nSaturday, June 23\u003cbr>\n3pm–6pm\u003cbr>\n$12 tasting\u003c/p>\n\u003cp>Rosé season is in full swing, and \u003cstrong>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003c/strong> in Hayes Valley has the perfect patio to celebrate on. Which is why you won’t want to miss their \u003cstrong>Rosé Rundown Tasting Event\u003c/strong> on Saturday, June 23. They’re hosting a tasting of 12 still and sparkling rosé wines from the U.S., France, Spain, and Germany. Tickets are just $12 (for 12 tastings), and during the event, you will receive 10% off all bottles of wine sampled at Arlequin Wine Merchant. You’ll be set for the summer!\u003c/p>\n\u003cfigure id=\"attachment_128878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg\" alt=\"Enjoy the Strawberry Tall Cake at Bluestem Brasserie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy the Strawberry Tall Cake at Bluestem Brasserie. \u003ccite>(Madison Ginnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>All-Cake Dessert Menu at Bluestem Brasserie\u003c/h2>\n\u003cp>Bluestem Brasserie\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Hgt35gU8mdt\">1 Yerba Buena Lane, San Francisco\u003c/a>\u003cbr>\nSaturday, June 23 through Labor Day\u003cbr>\nOpen daily from 11am–10pm\u003c/p>\n\u003cp>Let them eat cake! Would a dessert menu full of just cake make you happy? Yeah, me too. Then you’ll want to swing by \u003cstrong>\u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a>\u003c/strong> from June 23 through Labor Day (see, you can go by multiple times) as they celebrate their seventh birthday with nothing but cake on the dessert menu. Consulting pastry chef Lori Baker is one heck of a cake-maker, and will include flavors like Honolulu Hangover (chocolate cake, coconut rum filling, toasted coconut meringue) and Strawberry Tall Cake (yellow cake, strawberry cheesecake, strawberry buttercream), plus Banana Ice Cream Cake with peanut butter caramel and peanut brittle (seven in all). $1 from each cake slice sold over the summer will go to CUESA’s Foodwise Kids. Look for more fundraising events coming this summer in their \u003cem>Baking the World a Better Place \u003c/em>campaign.\u003c/p>\n\u003cfigure id=\"attachment_128879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg\" alt=\"It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Amatriciana Pizza, the Ultimate Italian Mash-Up\u003c/h2>\n\u003cp>Amatriciana, that much-adored Roman pasta dish of guanciale (cured pork jowl, AKA pure umami), tomato sauce, onion (sometimes, this can be \u003ca href=\"https://www.seriouseats.com/2016/02/origins-history-of-roman-pasta-gricia-amatriciana-carbonara.html\">debated\u003c/a> heavily), and pecorino, with a kick of peperoncino (red chile), is one of the most perfect pasta dishes, especially when it’s served with the traditional choice of bucatini. You can find some good renditions here in SF, but did you know you can also find an \u003cstrong>amatriciana pizza\u003c/strong>? For this amatriciana \u003cem>and\u003c/em> pizza fanatic, it’s a special kind of mash-up heaven.\u003c/p>\n\u003cp>For years, I’ve been enjoying the amatriciana pizza by Sharon Ardiana at \u003cstrong>\u003ca href=\"http://ragazzasf.com/\">Ragazza\u003c/a>\u003c/strong> (311 Divisadero St.), made with tomato, Olli pancetta, Calabrian chilies, pecorino, oregano, and an organic egg ($18). While some folks could cry foul over the pancetta instead of guanciale, just remember, we’re talking about a pizza here. The egg also takes things in another direction, but it’s to the utterly delicious zone, so that’s great. You can also find the amatriciana pie at her pizzeria \u003ca href=\"https://www.gialina.com/\">Gialina\u003c/a> (2842 Diamond St.) in Glen Park.\u003c/p>\n\u003cp>If you want to play the “authentic” amatriciana pizza game, which is kind of ridiculous, but okay, the version at \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (multiple locations) is true to the original pasta dish, made with guanciale, chile, tomato, pecorino, and black pepper (which, actually, some people would argue about!). It’s $19, and the deep saucy flavor is like enjoying a bowl of the pasta, but on their tasty crust. Magic.\u003c/p>\n\u003cp>Leave it to the Roman owner of \u003cstrong>\u003ca href=\"http://www.montesacrosf.com/\">Montesacro Pinseria\u003c/a>\u003c/strong> (510 Stevenson St.) in SoMa, Gianluca Legrottaglie, to offer an amatriciana version on their ancient Roman-style pinsa. Certo! Look for the Quadraro, with tomato, guanciale, red onion, hot chile, and of course, pecorino ($19).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another location serving an amatriciana pizza is \u003cstrong>\u003ca href=\"http://tonyspizzanapoletana.com\">Tony’s Pizza Napoletana\u003c/a>\u003c/strong> (1570 Stockton St.) in North Beach. Tony Gemignani’s version comes on his California-style crust, and it’s a really saucy pie, almost close to a plate of pasta. His version ($23) comes with sliced Aiello mozzarella, amatriciana tomato sauce with guanciale, onion, olive oil, and grated romano. I recommend a drizzle of his spicy oil on the table to kick things up.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/128873/table-talk-its-time-for-rose-and-tacos-and-cake-and-amatriciana-pizza","authors":["11398"],"series":["bayareabites_16115"],"categories":["bayareabites_109","bayareabites_1653","bayareabites_50","bayareabites_11028","bayareabites_10028","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_16182","bayareabites_1255","bayareabites_443","bayareabites_12834","bayareabites_9966","bayareabites_767"],"featImg":"bayareabites_128881","label":"bayareabites_16115"},"bayareabites_126313":{"type":"posts","id":"bayareabites_126313","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126313","score":null,"sort":[1522438084000]},"guestAuthors":[],"slug":"che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza","title":"Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza","publishDate":1522438084,"format":"standard","headTitle":"New Restaurants 2018 | Bay Area Bites | KQED Food","labelTerm":{"term":16196,"site":"bayareabites"},"content":"\u003cp>\u003cem>Four years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.\u003c/em>\u003c/p>\n\u003cp>Walking into the second floor dining room of NoPa’s newly-opened Cal-Ital destination, diners can’t help but think to themselves how cool the design is. They’ll tell themselves, “Wow, what a formidable pizza oven.” Or, “My goodness, that is one long, never-ending communal table.” Perhaps, they’ll even ask themselves, “When was the last time I saw a skylight in a San Francisco restaurant?” However, the most likely initial comment will undoubtedly be “What a fig” because of the ever-photogenic fig tree-printed wallpaper that greets everyone entering \u003ca href=\"http://www.chefico.com/\">Che Fico\u003c/a> (for the record, it’s pronounced like Kay fee-koh).\u003c/p>\n\u003cfigure id=\"attachment_126247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1486-new.jpg\" alt=\"Entryway to Che Fico is adorned with fig wallpaper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entryway to Che Fico is adorned with fig wallpaper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126251\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1511-new.jpg\" alt=\"Communal table inside Che Fico.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Communal table inside Che Fico. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well, there are no figs on any plates during the early spring season at this restaurant (sorry, \u003ca href=\"https://archives.sfweekly.com/foodie/2009/10/28/david-chang-sf-reaction-to-fig-gate-retardedly-stupid\">David Chang\u003c/a>) but the fig design motif makes obvious sense because Che Fico does literally translate to “What a fig” in Italian. More appropriately, though, for this chic Italy-via-seasonal California taverna, the phrase also means, “Oh that’s cool” in Italian slang. Indeed, this joint project from a trio of alums who spent significant time working at some of Chicago and New York’s restaurant heavyweights is indeed a really, really cool addition to the Divisadero corridor that just might be SF’s coolest dining neighborhood of the moment. There is a definite “it” factor going on here.\u003c/p>\n\u003cfigure id=\"attachment_126234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1198-new.jpg\" alt=\"A chef wearing a cool fig-patterned shirt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chef wearing a cool fig-patterned shirt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Che Fico comes courtesy of chef David Nayfeld, pastry chef Angela Pinkerton and co-owner and partner Matt Brewer. They are rock stars of the restaurant industry without the Instagram-crazy, TV-watching groupie followings that seem to be the defining mark for celebrity chefs and restaurateurs today. Nayfeld grew up in the East Bay and used to hang out in what is now Che Fico’s neighborhood all the time because his mom is a chiropractor at the Fillmore Health Center just a few blocks away. As he likes to sarcastically say now, at least his mother can walk along Divisadero and show all her friends and colleagues that her son may have been up to trouble in the teenage years but it all worked out just fine. His resume is a story unto itself, beginning by stocking vegetables at Paul’s Produce in Alameda as a teenager and making pizzas at a Greek restaurant, then heading to Los Angeles as an 18-year old with no real agenda. He eventually landed at the \u003ca href=\"https://www.ciachef.edu/cia-new-york/\">Culinary Institute of America in Hyde Park\u003c/a>, NY and landed coveted externships at Nobu in Manhattan and now-closed Aqua here in San Francisco. \u003c/p>\n\u003cp>After graduation, one of Aqua’s chefs Peter Armellino (now the chef of \u003ca href=\"https://www.youtube.com/watch?v=Bncc1teQrf4\">The Plumed Horse\u003c/a> and Pasta Armellino in Saratoga and one of the Bay area’s true pasta maestros) brought Nayfeld back to Aqua as a line cook. From there, Nayfeld’s career touched all over New York, Europe and Las Vegas with stints in the kitchens of some of the world’s great restaurants (Mirazur in the south of France, Frenchie in Paris, Tickets in Barcelona, New York’s \u003ca href=\"https://www.elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>) and the now-closed Cru in New York where chef Shea Gallante’s pasta tasting menus helped give Nayfeld the pasta bug that is very apparent at Che Fico. Basically, Nayfeld’s chef credentials are the culinary equivalent of a Stanford undergraduate degree combined with a Yale law degree. Yes, there is some serious talent here.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nayfeld met Pinkerton at Eleven Madison Park (where she won a James Beard award for her exquisite dessert creations) and kept in contact with her when she moved west to help orchestrate the pastries for the Mission’s beloved \u003ca href=\"http://www.craftsman-wolves.com/\">Craftsman and Wolves\u003c/a>. Meanwhile, Brewer comes to the Bay Area via Chicago, where he served as a chef de partie at the much-acclaimed fine dining spot, L2O, and co-founded Hogsalt Hospitality, a restaurant group with a slew of popular, casual-meets-midscale hits (Bavette’s, Au Cheval) in that city à la Hi Neighbor Group (Stones Throw, Trestle) here in San Francisco. Together, it’s a powerful team that mixes fine dining experience with successful trendy, more concepts of the past. The one common trait for the trio is that they all certainly want Che Fico to be unfussy and relaxed. After all, there is fig tree-print wallpaper at the entrance. \u003c/p>\n\u003cp>Don’t get carried away thinking that Che Fico is following the wave of openings in recent months (Souvla, Namu Stonepot, Horsefeather, Sightglass Coffee). Che Fico has been an anticipated opening not just for a year — but for years. The planned was first hatched four years ago and media coverage started shortly thereafter because anytime that “Eleven Madison Park” is attached to a name, it’s automatically a big deal. Unlike many other long-delayed restaurant openings in this city construction-jammed, expensive city, Che Fico wasn’t really delayed. It just wasn’t ready until now and the media attention incorrectly made it seem destined to open long before any realistic date.\u003c/p>\n\u003cp>Nowhere does it say “rustic Cal-Ital” on the trio’s resumes but that is exactly the genre they are working with here, partly out of their love for it and partly because of San Francisco diners’ unwavering adoration for what is basically the city’s unofficial official cuisine. Nayfeld counts \u003ca href=\"http://zunicafe.com/\">Zuni Café\u003c/a> and Che Fico’s neighbor, \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>, as his favorite spots in San Francisco. Those two restaurants are beloved by a wide cross-section of San Franciscans for being something for everyone, whether it’s a celebratory blowout dinner or a quick plate of pasta and a cocktail. We’ll have to wait at least a decade to see if he’s found the same recipe for success as those timeless modern legends. \u003c/p>\n\u003cp>If you are looking for the Cal-Ital background in the kitchen, it comes notably via Nayfeld’s chef de cuisine, Evan Allumbaugh, who most recently was chef de cuisine at \u003ca href=\"https://www.flourandwater.com/\">Flour + Water\u003c/a>. While that Mission favorite is much more pasta-skewed, Che Fico really does look at the broader picture around the boot from Rome’s Jewish ghetto to Bologna’s hearty and meaty pastas.\u003c/p>\n\u003cfigure id=\"attachment_126266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2025-new.jpg\" alt=\"Che Fico's chef de cuisine, Evan Allumbaugh.\" width=\"1920\" height=\"1377\" class=\"size-full wp-image-126266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico's chef de cuisine, Evan Allumbaugh. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1221-new.jpg\" alt=\"Prepping for dinner service at Che Fico.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepping for dinner service at Che Fico. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are four primary anchors of Nayfeld’s menu — San Franciso-style pizza (more on what THAT means later), pasta, a trio of wood-roasted large platters, and a section devoted to the Judeo-Roman cooking of Italy, cucina ebraica. \u003c/p>\n\u003cp>All you really need to know about Nayfeld’s pizza-making at Che Fico is that the name of the dough’s precious sourdough starter (“Loretta”) appears on the façade of the highly specified brick oven made in Naples. Yes, those bricks can handle the heat — they can even handle the heat of Vesuvius according to Nayfeld. \u003c/p>\n\u003cfigure id=\"attachment_126267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2035-new.jpg\" alt='\"Loretta\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Loretta\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This San Francisco-style stems from the whole-wheat, ancient grains crust itself, produced like sourdough bread from natural fermentation and yielding a crispy exterior and bubbly-spongy inner texture with the distinctive “crumb” holes that are so coveted by the likes of \u003ca href=\"http://www.joseybakerbread.com/\">Josey Baker\u003c/a> and \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, but rarely discussed in pizza circles. The style also alludes to the fact that Nayfeld is a certified Neopolitan pizzaiolo but he also loves New York-style slices. Neopolitan pizza can’t be eaten by hand without becoming a taco or a mess. Nayfeld had to take matters into his own hands (literally and figuratively) and adapt the best of Naples, New York and sourdough-made San Francisco for the pies. He also dusts the pizzas with semolina instead of flour, like is sometimes done in this city, to avoid excess charring. \u003c/p>\n\u003cfigure id=\"attachment_126235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1199-new.jpg\" alt=\"Making the pizze\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making the pizze \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1208-new.jpg\" alt=\"Adding the sauce to the pizze dough\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adding the sauce to the pizze dough \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His half-dozen kinds of pizze ($17-21) range from the funky (pineapple, red onion and fermented chili) to classic (margherita or mushroom and sausage) to salad-like with a pile of arugula hiding marinara sauce and anchovy. There is also a nod to the late, great leader of Zuni Café with the Ode to Judy Rodgers pie, topped simply with marinara and ricotta salata, just like one of the Zuni Café lunch pizza standards. \u003c/p>\n\u003cfigure id=\"attachment_126273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2161-new.jpg\" alt=\"Pizze: Marinara, Anchovy, Knoll Farms Arugula.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pizze: Marinara, Anchovy, Knoll Farms Arugula. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pastas are made in-house, sometimes extruded by machines or rolled out on tables during the afternoon or made by hand. The latter category includes a goat’s milk ricotta gnudi with pomodoro sauce ($19); cavatelli tossed with broccoli ($16); and the Bologna classic, tagliatelle al ragu ($21), where thin strands of al dente dough are lightly coated with a deeply nuanced ground beef compote. Nayfeld also tosses together razor clams and Dungeness crab with biggoli nero ($24), offers a chile-laced rigatoni amatraciana with guanciale and the rarely-seen mafaldini (a thin, curvy and ribbon-like pasta) with hazelnuts and a pesto made of fava beans and preserved Meyer lemons from Warm Springs Ranch, Brewer’s family farm in Sonoma County ($16). It is worth noting that the pastas at Che Fico are priced substantially lower than the average primi at Cal-Ital peers Cotogna and Flour + Water, and half of the price of those at SPQR.\u003c/p>\n\u003cfigure id=\"attachment_126240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1284-new.jpg\" alt=\"Weighing housemade pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Weighing housemade pasta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1945-new.jpg\" alt=\"Housemade pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade pasta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2256-new.jpg\" alt=\"Tagliatelle al ragu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tagliatelle al ragu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of fried artichokes as a seasonal appetizer at the Roman-themed Locanda in the Mission, San Franciscans probably only know Italy’s centuries-old Judeo-Roman cuisine from trips to the Eternal City because the guidebooks tell them to try it when in Rome. Che Fico does indeed have those fried artichokes, ready to dip in a lemon aioli ($11), but will also introduce most dinners to the arancini-resembling fried rice and provolone croquettes called suppli ($4 each) and caponata Ebraica a la Rosi ($8), a ratatouille-like concoction of potatoes, peas, olives, peppers, eggplant, golden raisins and walnuts. The cuisine also paid special attention to resurrecting lesser cuts of meat and offal, so diners will find grilled chopped duck liver with onions in various forms ($9); a chicken heart and gizzard salad ($14); and corned veal tongue with salsa verde ($16). \u003c/p>\n\u003cp>It won’t be easy with a party of less than four to save room for the large portion-only secondi but the massive wood-fired oven in the heart of the kitchen almost demands for tables to comply. A half or whole roast chicken ($27/$48) is another Zuni nod and an early signature dish, accompanied by agrodolce and creamy polenta. The opening secondi roster also features a whole-grilled turbot with collard greens and crispy capers (MP) and a slow-roasted lamb leg with wood-roasted potatoes and watercress salad ($44).\u003c/p>\n\u003cp>Still hungry? Before all of this, diners can enjoy some light antipasti like a half or whole chopped salad ($8/$15), house-pickled giardiniera ($8) that you can’t miss in the preserving jars around the open kitchen or an almost Provençal albacore tuna conserva with caper berries, artichoke, olives and aïoli ($14). Take note that the coppa “sando” starter is currently the only way to try the excellent housemade focaccia ($8). It’s literally a coppa di testa mini-sandwich wedged into a hunk of olive oil-slicked focaccia. \u003c/p>\n\u003cfigure id=\"attachment_126296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1991-new.jpg\" alt=\"Housemade focaccia\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade focaccia \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On that cured meat subject, housemade charcuterie is a huge project that Nayfeld is working on, as seen by the charcuterie locker in the dining room and the out-of-sight charcuterie aging in the kitchen’s walk-in. The sad news is that all of the charcuterie isn’t ready yet. Diners need to have patience, though, because great housemade mortadella, nduja and culatello take a lot of time and love in order to become an antipasti. They will come in the months to come. In the meantime, have another pasta.\u003c/p>\n\u003cfigure id=\"attachment_126246\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1484-new.jpg\" alt=\"The charcuterie locker in the dining room. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The charcuterie locker in the dining room. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this food will make you thirsty and that’s where we’re remiss in saying that Nayfeld, Pinkerton and Brewer are the only headliners of this trio. Christopher Longoria is a star in the San Francisco cocktail world thanks to his fantastic drink creations over the years at Polk Street’s 1760, blending elaborate combinations and quirky ingredients with careful balance. At Che Fico, he’s taking dry, often herb-forward Italian libation profiles way, way beyond the Aperol and Negroni sphere. Each cocktail ($14) is named for an herb or simply an elevated classic of the canon, like a Cognac-based milk punch or the chile vodka-forward “Basil” mellowed with eau de vie and Dimmi, a sharp, savory aperitivo. Amaro plays a prominent role in most drinks such as the boozy cold brew-based “Cafe” with Amaro Montenegro, absinthe, sweet vermouth and rum. Meanwhile, Italian pre-dinner classics like limoncello slip into the fold, joining Strega (a liqueur), Cardamaro, lime and black pepper cachaça in the “Pepper.”\u003c/p>\n\u003cfigure id=\"attachment_126257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1582-new.jpg\" alt='Christopher Longoria preparing a \"Basil.\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Christopher Longoria preparing a \"Basil.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2282-new.jpg\" alt='Christopher Longoria pouring a \"Basil.\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Christopher Longoria pouring a \"Basil\" cocktail. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126261\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1643-new.jpg\" alt=\"Cocktail: Chile vodka-forward “Basil” mellowed with eau de vie and Dimmi.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-126261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Cocktail: Chile vodka-forward “Basil” mellowed with eau de vie and Dimmi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the wine front, Francesca Maniace (Commonwealth) created a strong Italy-centric list with several California favorites involved, as well. About 80% of the 60 or so bottles are below the $100 mark, many of which come from beloved producers of all ages with cult followings like Produttori del Barbaresco or Matthisasson and Massican of California. With such tempting wines and cocktails — and the food to sop up a few rounds of them — it’s great to see that Che Fico will be open until 1am on Fridays and Saturdays, following in the late night footsteps of the NoPa neighborhood’s restaurant namesake.\u003c/p>\n\u003cp>Che Fico’s design is by the Oakland–based firm of architect Jon de la Cruz, DLC ID, and the gorgeous layout and subtle details go well beyond the figs. The main feature of the 120-seat space is just that — it’s big and spacious with an open, loft-like feel similar to a small cathedral but actually hails from its prior incarnation as an auto body shop. That auto body shop has shifted into an assortment of contemporary elements (raw wood, lots of tile, Italian marble chef’s counter overlooking the kitchen, giant communal table) mingling with old-school red sauce joints (plush red leather booths, dim lighting) and an Instagram-ready glow in the daytime when sunlight streams in through a pair of skylights and the side windows overlooking Divisadero. Heck, everything here is gorgeous, detailed and cheery — already filtered and ready for photo-sharing in the same way SF’s hippest atmospheric restaurants are like Liholiho Yacht Club and Leo’s Oyster Bar. Not surprisingly, the latter is a DLC ID design. James Beard voters might as well already put Che Fico into the semifinalist round for the 2019 Best Design awards. \u003c/p>\n\u003cfigure id=\"attachment_126249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1488-new.jpg\" alt=\"Che Fico interior overlooking Divisidero Street\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico interior overlooking Divisidero Street \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roughly a third of the tables and all bar spots at Che Fico’s 15-seat zinc topped bar by the entrance will be set aside for walk-ins. There is also a private dining room for 16 with a table made of a Valley Oak tree from the Brewer’s family farm. The private dining room also has more quirky wallpaper but, this time, it’s a colorful print of Italian pop singer Adriano Celentano’s record albums. Nayfeld’s parents used to play his music all the time as their first taste of uncensored music after leaving communist Russia. The bathrooms have both the same wallpaper in black and white and Celentano’s music playing constantly. It’s a great way to make sure nobody will linger too long there…\u003c/p>\n\u003cfigure id=\"attachment_126268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2069-new.jpg\" alt=\"Private dining room adorned with Italian pop singer Adriano Celentano’s record albums.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Private dining room adorned with Italian pop singer Adriano Celentano’s record albums. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With all of this interior talk, it’s impossible to forget the single most striking design feature. Yes, it’s the exterior sign where a local company made Che Fico’s sign and nestled it into the retro arrow sign that the auto body shop had. And, no, the restaurant is not allowed to turn on the lights per neighborhood rules. As far as marquees of San Francisco, this one isn’t quite the Castro Theater but isn’t too far behind.\u003c/p>\n\u003cfigure id=\"attachment_126250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1505-new.jpg\" alt=\"The cool Che Fico sign.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cool Che Fico sign. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t think for a moment that we skipped dessert. Nayfeld purposely bypassed yeast for his pizza crust because that’s a key ingredient in making heavy pizza slices sit like bricks in diners’ stomachs — but chances are the table will be slowing down once the dessert menu arrives. Pinkerton is truly one of the country’s most gifted pastry chefs. Using Bay Area seasonal fruit and Italy’s more dense-style of pastries as a template, it’s a thrill for Bay Area diners to see her producing the likes of wood-fired citrus crostata ($16 and serves two) or an olive oil cake with roasted strawberry vinaigrette ($12). The showstopper, without question, is the bittersweet chocolate budino ($13) with a host of textural contrasts ranging from crunchy salt and pepper walnuts to a silky salted caramel gelato to a hefty pour of olive oil as a finishing, assertive touch. For more gelato fun, by the way, diners can finish with scoops of house-churned gelato in flavors like malted yogurt or strawberry rhubarb sorbetto ($4 for one scoop). \u003c/p>\n\u003cfigure id=\"attachment_126253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1515-new.jpg\" alt=\"Pastry chef Angela Pinkerton delivers the amazing bittersweet chocolate budino.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastry chef Angela Pinkerton delivers the amazing bittersweet chocolate budino. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1519-new.jpg\" alt=\"Che Fico's bittersweet chocolate budino.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico's bittersweet chocolate budino. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the last spoonful of budino gone, don’t despair, there is still more to come — in the coming year ahead. When a restaurant waited as long as an entire Summer Olympics or presidential election cycle to open, patience is dearly important. There is the aforementioned housemade charcuterie to wait for. There will also be Pinkerton’s ground-level luncheonette-evoking concept called “Theorita,” where pastries, pies and lunch favorites in the daytime will evolve into Nayfeld’s adaptations of Americana classics for dinner.\u003c/p>\n\u003cp>San Francisco diners are obviously more than excited that Che Fico finally is here and surely the reservations and walk-in seats will be filled from happy hour until late night for the foreseeable future. Sure, it’s another pasta and pizza spot in this pasta and pizza-mad city. But it also isn’t — they’re just one of many components to the whole experience. In Nayfeld’s eyes, this is “noble food” that requires painstaking “craftsmanship.” He’s right. This is home-cooking that nobody, or at least most of us non-professional chefs, can come close to replicating. It’s bringing together one of the world’s most treasured cuisines with the ingredients of the world’s most produce-friendly climate and having fun in the process with a few cocktails. \u003c/p>\n\u003cp>Oh that’s cool.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chefico.com/\">\u003cstrong>Che Fico\u003c/strong>\u003c/a>\u003cbr>\n838 Divisadero St.\u003cbr>\nSan Francisco, CA 94117\u003cbr>\nPh: (415) 416-6959\u003cbr>\nHours: Dinner Tue-Thu 5:30pm-11pm, Fri-Sat 5:30pm-1am; closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChefDavidNayfeld/\">Chef David Nayfeld\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DavidNayfeld\">@DavidNayfeld\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chefico/\">@chefico\u003c/a>\u003cbr>\nPrice Range: $$$ (most dishes $16-$20)\u003c/p>\n\n","blocks":[],"excerpt":"Four years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.","status":"publish","parent":0,"modified":1530252148,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":3413},"headData":{"title":"Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza | KQED","description":"Four years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"126313 https://ww2.kqed.org/bayareabites/?p=126313","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/03/30/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza/","disqusTitle":"Che Fico Opens on Divisadero — Cool Figs, Wood-Fired Chicken and Hot Pizza","path":"/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Four years in the making, a trio of alums from some of Chicago and New York’s most important restaurants arrive on Divisadero with a chic, lofty Italian spot serving rustic pastas, San Francisco-style pizza, and can’t miss cocktails and desserts.\u003c/em>\u003c/p>\n\u003cp>Walking into the second floor dining room of NoPa’s newly-opened Cal-Ital destination, diners can’t help but think to themselves how cool the design is. They’ll tell themselves, “Wow, what a formidable pizza oven.” Or, “My goodness, that is one long, never-ending communal table.” Perhaps, they’ll even ask themselves, “When was the last time I saw a skylight in a San Francisco restaurant?” However, the most likely initial comment will undoubtedly be “What a fig” because of the ever-photogenic fig tree-printed wallpaper that greets everyone entering \u003ca href=\"http://www.chefico.com/\">Che Fico\u003c/a> (for the record, it’s pronounced like Kay fee-koh).\u003c/p>\n\u003cfigure id=\"attachment_126247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1486-new.jpg\" alt=\"Entryway to Che Fico is adorned with fig wallpaper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1486-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entryway to Che Fico is adorned with fig wallpaper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126251\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1511-new.jpg\" alt=\"Communal table inside Che Fico.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126251\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1511-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Communal table inside Che Fico. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Well, there are no figs on any plates during the early spring season at this restaurant (sorry, \u003ca href=\"https://archives.sfweekly.com/foodie/2009/10/28/david-chang-sf-reaction-to-fig-gate-retardedly-stupid\">David Chang\u003c/a>) but the fig design motif makes obvious sense because Che Fico does literally translate to “What a fig” in Italian. More appropriately, though, for this chic Italy-via-seasonal California taverna, the phrase also means, “Oh that’s cool” in Italian slang. Indeed, this joint project from a trio of alums who spent significant time working at some of Chicago and New York’s restaurant heavyweights is indeed a really, really cool addition to the Divisadero corridor that just might be SF’s coolest dining neighborhood of the moment. There is a definite “it” factor going on here.\u003c/p>\n\u003cfigure id=\"attachment_126234\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1198-new.jpg\" alt=\"A chef wearing a cool fig-patterned shirt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126234\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1198-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chef wearing a cool fig-patterned shirt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Che Fico comes courtesy of chef David Nayfeld, pastry chef Angela Pinkerton and co-owner and partner Matt Brewer. They are rock stars of the restaurant industry without the Instagram-crazy, TV-watching groupie followings that seem to be the defining mark for celebrity chefs and restaurateurs today. Nayfeld grew up in the East Bay and used to hang out in what is now Che Fico’s neighborhood all the time because his mom is a chiropractor at the Fillmore Health Center just a few blocks away. As he likes to sarcastically say now, at least his mother can walk along Divisadero and show all her friends and colleagues that her son may have been up to trouble in the teenage years but it all worked out just fine. His resume is a story unto itself, beginning by stocking vegetables at Paul’s Produce in Alameda as a teenager and making pizzas at a Greek restaurant, then heading to Los Angeles as an 18-year old with no real agenda. He eventually landed at the \u003ca href=\"https://www.ciachef.edu/cia-new-york/\">Culinary Institute of America in Hyde Park\u003c/a>, NY and landed coveted externships at Nobu in Manhattan and now-closed Aqua here in San Francisco. \u003c/p>\n\u003cp>After graduation, one of Aqua’s chefs Peter Armellino (now the chef of \u003ca href=\"https://www.youtube.com/watch?v=Bncc1teQrf4\">The Plumed Horse\u003c/a> and Pasta Armellino in Saratoga and one of the Bay area’s true pasta maestros) brought Nayfeld back to Aqua as a line cook. From there, Nayfeld’s career touched all over New York, Europe and Las Vegas with stints in the kitchens of some of the world’s great restaurants (Mirazur in the south of France, Frenchie in Paris, Tickets in Barcelona, New York’s \u003ca href=\"https://www.elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>) and the now-closed Cru in New York where chef Shea Gallante’s pasta tasting menus helped give Nayfeld the pasta bug that is very apparent at Che Fico. Basically, Nayfeld’s chef credentials are the culinary equivalent of a Stanford undergraduate degree combined with a Yale law degree. Yes, there is some serious talent here.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nayfeld met Pinkerton at Eleven Madison Park (where she won a James Beard award for her exquisite dessert creations) and kept in contact with her when she moved west to help orchestrate the pastries for the Mission’s beloved \u003ca href=\"http://www.craftsman-wolves.com/\">Craftsman and Wolves\u003c/a>. Meanwhile, Brewer comes to the Bay Area via Chicago, where he served as a chef de partie at the much-acclaimed fine dining spot, L2O, and co-founded Hogsalt Hospitality, a restaurant group with a slew of popular, casual-meets-midscale hits (Bavette’s, Au Cheval) in that city à la Hi Neighbor Group (Stones Throw, Trestle) here in San Francisco. Together, it’s a powerful team that mixes fine dining experience with successful trendy, more concepts of the past. The one common trait for the trio is that they all certainly want Che Fico to be unfussy and relaxed. After all, there is fig tree-print wallpaper at the entrance. \u003c/p>\n\u003cp>Don’t get carried away thinking that Che Fico is following the wave of openings in recent months (Souvla, Namu Stonepot, Horsefeather, Sightglass Coffee). Che Fico has been an anticipated opening not just for a year — but for years. The planned was first hatched four years ago and media coverage started shortly thereafter because anytime that “Eleven Madison Park” is attached to a name, it’s automatically a big deal. Unlike many other long-delayed restaurant openings in this city construction-jammed, expensive city, Che Fico wasn’t really delayed. It just wasn’t ready until now and the media attention incorrectly made it seem destined to open long before any realistic date.\u003c/p>\n\u003cp>Nowhere does it say “rustic Cal-Ital” on the trio’s resumes but that is exactly the genre they are working with here, partly out of their love for it and partly because of San Francisco diners’ unwavering adoration for what is basically the city’s unofficial official cuisine. Nayfeld counts \u003ca href=\"http://zunicafe.com/\">Zuni Café\u003c/a> and Che Fico’s neighbor, \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>, as his favorite spots in San Francisco. Those two restaurants are beloved by a wide cross-section of San Franciscans for being something for everyone, whether it’s a celebratory blowout dinner or a quick plate of pasta and a cocktail. We’ll have to wait at least a decade to see if he’s found the same recipe for success as those timeless modern legends. \u003c/p>\n\u003cp>If you are looking for the Cal-Ital background in the kitchen, it comes notably via Nayfeld’s chef de cuisine, Evan Allumbaugh, who most recently was chef de cuisine at \u003ca href=\"https://www.flourandwater.com/\">Flour + Water\u003c/a>. While that Mission favorite is much more pasta-skewed, Che Fico really does look at the broader picture around the boot from Rome’s Jewish ghetto to Bologna’s hearty and meaty pastas.\u003c/p>\n\u003cfigure id=\"attachment_126266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2025-new.jpg\" alt=\"Che Fico's chef de cuisine, Evan Allumbaugh.\" width=\"1920\" height=\"1377\" class=\"size-full wp-image-126266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2025-new-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico's chef de cuisine, Evan Allumbaugh. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1221-new.jpg\" alt=\"Prepping for dinner service at Che Fico.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1221-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepping for dinner service at Che Fico. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are four primary anchors of Nayfeld’s menu — San Franciso-style pizza (more on what THAT means later), pasta, a trio of wood-roasted large platters, and a section devoted to the Judeo-Roman cooking of Italy, cucina ebraica. \u003c/p>\n\u003cp>All you really need to know about Nayfeld’s pizza-making at Che Fico is that the name of the dough’s precious sourdough starter (“Loretta”) appears on the façade of the highly specified brick oven made in Naples. Yes, those bricks can handle the heat — they can even handle the heat of Vesuvius according to Nayfeld. \u003c/p>\n\u003cfigure id=\"attachment_126267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2035-new.jpg\" alt='\"Loretta\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2035-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Loretta\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This San Francisco-style stems from the whole-wheat, ancient grains crust itself, produced like sourdough bread from natural fermentation and yielding a crispy exterior and bubbly-spongy inner texture with the distinctive “crumb” holes that are so coveted by the likes of \u003ca href=\"http://www.joseybakerbread.com/\">Josey Baker\u003c/a> and \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, but rarely discussed in pizza circles. The style also alludes to the fact that Nayfeld is a certified Neopolitan pizzaiolo but he also loves New York-style slices. Neopolitan pizza can’t be eaten by hand without becoming a taco or a mess. Nayfeld had to take matters into his own hands (literally and figuratively) and adapt the best of Naples, New York and sourdough-made San Francisco for the pies. He also dusts the pizzas with semolina instead of flour, like is sometimes done in this city, to avoid excess charring. \u003c/p>\n\u003cfigure id=\"attachment_126235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1199-new.jpg\" alt=\"Making the pizze\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1199-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Making the pizze \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1208-new.jpg\" alt=\"Adding the sauce to the pizze dough\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1208-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Adding the sauce to the pizze dough \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His half-dozen kinds of pizze ($17-21) range from the funky (pineapple, red onion and fermented chili) to classic (margherita or mushroom and sausage) to salad-like with a pile of arugula hiding marinara sauce and anchovy. There is also a nod to the late, great leader of Zuni Café with the Ode to Judy Rodgers pie, topped simply with marinara and ricotta salata, just like one of the Zuni Café lunch pizza standards. \u003c/p>\n\u003cfigure id=\"attachment_126273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2161-new.jpg\" alt=\"Pizze: Marinara, Anchovy, Knoll Farms Arugula.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2161-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pizze: Marinara, Anchovy, Knoll Farms Arugula. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pastas are made in-house, sometimes extruded by machines or rolled out on tables during the afternoon or made by hand. The latter category includes a goat’s milk ricotta gnudi with pomodoro sauce ($19); cavatelli tossed with broccoli ($16); and the Bologna classic, tagliatelle al ragu ($21), where thin strands of al dente dough are lightly coated with a deeply nuanced ground beef compote. Nayfeld also tosses together razor clams and Dungeness crab with biggoli nero ($24), offers a chile-laced rigatoni amatraciana with guanciale and the rarely-seen mafaldini (a thin, curvy and ribbon-like pasta) with hazelnuts and a pesto made of fava beans and preserved Meyer lemons from Warm Springs Ranch, Brewer’s family farm in Sonoma County ($16). It is worth noting that the pastas at Che Fico are priced substantially lower than the average primi at Cal-Ital peers Cotogna and Flour + Water, and half of the price of those at SPQR.\u003c/p>\n\u003cfigure id=\"attachment_126240\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1284-new.jpg\" alt=\"Weighing housemade pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126240\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Weighing housemade pasta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1945-new.jpg\" alt=\"Housemade pasta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade pasta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2256-new.jpg\" alt=\"Tagliatelle al ragu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2256-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tagliatelle al ragu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of fried artichokes as a seasonal appetizer at the Roman-themed Locanda in the Mission, San Franciscans probably only know Italy’s centuries-old Judeo-Roman cuisine from trips to the Eternal City because the guidebooks tell them to try it when in Rome. Che Fico does indeed have those fried artichokes, ready to dip in a lemon aioli ($11), but will also introduce most dinners to the arancini-resembling fried rice and provolone croquettes called suppli ($4 each) and caponata Ebraica a la Rosi ($8), a ratatouille-like concoction of potatoes, peas, olives, peppers, eggplant, golden raisins and walnuts. The cuisine also paid special attention to resurrecting lesser cuts of meat and offal, so diners will find grilled chopped duck liver with onions in various forms ($9); a chicken heart and gizzard salad ($14); and corned veal tongue with salsa verde ($16). \u003c/p>\n\u003cp>It won’t be easy with a party of less than four to save room for the large portion-only secondi but the massive wood-fired oven in the heart of the kitchen almost demands for tables to comply. A half or whole roast chicken ($27/$48) is another Zuni nod and an early signature dish, accompanied by agrodolce and creamy polenta. The opening secondi roster also features a whole-grilled turbot with collard greens and crispy capers (MP) and a slow-roasted lamb leg with wood-roasted potatoes and watercress salad ($44).\u003c/p>\n\u003cp>Still hungry? Before all of this, diners can enjoy some light antipasti like a half or whole chopped salad ($8/$15), house-pickled giardiniera ($8) that you can’t miss in the preserving jars around the open kitchen or an almost Provençal albacore tuna conserva with caper berries, artichoke, olives and aïoli ($14). Take note that the coppa “sando” starter is currently the only way to try the excellent housemade focaccia ($8). It’s literally a coppa di testa mini-sandwich wedged into a hunk of olive oil-slicked focaccia. \u003c/p>\n\u003cfigure id=\"attachment_126296\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1991-new.jpg\" alt=\"Housemade focaccia\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126296\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1991-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade focaccia \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On that cured meat subject, housemade charcuterie is a huge project that Nayfeld is working on, as seen by the charcuterie locker in the dining room and the out-of-sight charcuterie aging in the kitchen’s walk-in. The sad news is that all of the charcuterie isn’t ready yet. Diners need to have patience, though, because great housemade mortadella, nduja and culatello take a lot of time and love in order to become an antipasti. They will come in the months to come. In the meantime, have another pasta.\u003c/p>\n\u003cfigure id=\"attachment_126246\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1484-new.jpg\" alt=\"The charcuterie locker in the dining room. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1484-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The charcuterie locker in the dining room. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All of this food will make you thirsty and that’s where we’re remiss in saying that Nayfeld, Pinkerton and Brewer are the only headliners of this trio. Christopher Longoria is a star in the San Francisco cocktail world thanks to his fantastic drink creations over the years at Polk Street’s 1760, blending elaborate combinations and quirky ingredients with careful balance. At Che Fico, he’s taking dry, often herb-forward Italian libation profiles way, way beyond the Aperol and Negroni sphere. Each cocktail ($14) is named for an herb or simply an elevated classic of the canon, like a Cognac-based milk punch or the chile vodka-forward “Basil” mellowed with eau de vie and Dimmi, a sharp, savory aperitivo. Amaro plays a prominent role in most drinks such as the boozy cold brew-based “Cafe” with Amaro Montenegro, absinthe, sweet vermouth and rum. Meanwhile, Italian pre-dinner classics like limoncello slip into the fold, joining Strega (a liqueur), Cardamaro, lime and black pepper cachaça in the “Pepper.”\u003c/p>\n\u003cfigure id=\"attachment_126257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1582-new.jpg\" alt='Christopher Longoria preparing a \"Basil.\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1582-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Christopher Longoria preparing a \"Basil.\" \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2282-new.jpg\" alt='Christopher Longoria pouring a \"Basil.\"' width=\"1920\" height=\"1280\" class=\"size-full wp-image-126280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2282-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Christopher Longoria pouring a \"Basil\" cocktail. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126261\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1643-new.jpg\" alt=\"Cocktail: Chile vodka-forward “Basil” mellowed with eau de vie and Dimmi.\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-126261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1643-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Cocktail: Chile vodka-forward “Basil” mellowed with eau de vie and Dimmi. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On the wine front, Francesca Maniace (Commonwealth) created a strong Italy-centric list with several California favorites involved, as well. About 80% of the 60 or so bottles are below the $100 mark, many of which come from beloved producers of all ages with cult followings like Produttori del Barbaresco or Matthisasson and Massican of California. With such tempting wines and cocktails — and the food to sop up a few rounds of them — it’s great to see that Che Fico will be open until 1am on Fridays and Saturdays, following in the late night footsteps of the NoPa neighborhood’s restaurant namesake.\u003c/p>\n\u003cp>Che Fico’s design is by the Oakland–based firm of architect Jon de la Cruz, DLC ID, and the gorgeous layout and subtle details go well beyond the figs. The main feature of the 120-seat space is just that — it’s big and spacious with an open, loft-like feel similar to a small cathedral but actually hails from its prior incarnation as an auto body shop. That auto body shop has shifted into an assortment of contemporary elements (raw wood, lots of tile, Italian marble chef’s counter overlooking the kitchen, giant communal table) mingling with old-school red sauce joints (plush red leather booths, dim lighting) and an Instagram-ready glow in the daytime when sunlight streams in through a pair of skylights and the side windows overlooking Divisadero. Heck, everything here is gorgeous, detailed and cheery — already filtered and ready for photo-sharing in the same way SF’s hippest atmospheric restaurants are like Liholiho Yacht Club and Leo’s Oyster Bar. Not surprisingly, the latter is a DLC ID design. James Beard voters might as well already put Che Fico into the semifinalist round for the 2019 Best Design awards. \u003c/p>\n\u003cfigure id=\"attachment_126249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1488-new.jpg\" alt=\"Che Fico interior overlooking Divisidero Street\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico interior overlooking Divisidero Street \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roughly a third of the tables and all bar spots at Che Fico’s 15-seat zinc topped bar by the entrance will be set aside for walk-ins. There is also a private dining room for 16 with a table made of a Valley Oak tree from the Brewer’s family farm. The private dining room also has more quirky wallpaper but, this time, it’s a colorful print of Italian pop singer Adriano Celentano’s record albums. Nayfeld’s parents used to play his music all the time as their first taste of uncensored music after leaving communist Russia. The bathrooms have both the same wallpaper in black and white and Celentano’s music playing constantly. It’s a great way to make sure nobody will linger too long there…\u003c/p>\n\u003cfigure id=\"attachment_126268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_2069-new.jpg\" alt=\"Private dining room adorned with Italian pop singer Adriano Celentano’s record albums.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_2069-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Private dining room adorned with Italian pop singer Adriano Celentano’s record albums. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With all of this interior talk, it’s impossible to forget the single most striking design feature. Yes, it’s the exterior sign where a local company made Che Fico’s sign and nestled it into the retro arrow sign that the auto body shop had. And, no, the restaurant is not allowed to turn on the lights per neighborhood rules. As far as marquees of San Francisco, this one isn’t quite the Castro Theater but isn’t too far behind.\u003c/p>\n\u003cfigure id=\"attachment_126250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1505-new.jpg\" alt=\"The cool Che Fico sign.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1505-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cool Che Fico sign. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t think for a moment that we skipped dessert. Nayfeld purposely bypassed yeast for his pizza crust because that’s a key ingredient in making heavy pizza slices sit like bricks in diners’ stomachs — but chances are the table will be slowing down once the dessert menu arrives. Pinkerton is truly one of the country’s most gifted pastry chefs. Using Bay Area seasonal fruit and Italy’s more dense-style of pastries as a template, it’s a thrill for Bay Area diners to see her producing the likes of wood-fired citrus crostata ($16 and serves two) or an olive oil cake with roasted strawberry vinaigrette ($12). The showstopper, without question, is the bittersweet chocolate budino ($13) with a host of textural contrasts ranging from crunchy salt and pepper walnuts to a silky salted caramel gelato to a hefty pour of olive oil as a finishing, assertive touch. For more gelato fun, by the way, diners can finish with scoops of house-churned gelato in flavors like malted yogurt or strawberry rhubarb sorbetto ($4 for one scoop). \u003c/p>\n\u003cfigure id=\"attachment_126253\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1515-new.jpg\" alt=\"Pastry chef Angela Pinkerton delivers the amazing bittersweet chocolate budino.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126253\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1515-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastry chef Angela Pinkerton delivers the amazing bittersweet chocolate budino. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_126254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/IMG_1519-new.jpg\" alt=\"Che Fico's bittersweet chocolate budino.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-126254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/IMG_1519-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Che Fico's bittersweet chocolate budino. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the last spoonful of budino gone, don’t despair, there is still more to come — in the coming year ahead. When a restaurant waited as long as an entire Summer Olympics or presidential election cycle to open, patience is dearly important. There is the aforementioned housemade charcuterie to wait for. There will also be Pinkerton’s ground-level luncheonette-evoking concept called “Theorita,” where pastries, pies and lunch favorites in the daytime will evolve into Nayfeld’s adaptations of Americana classics for dinner.\u003c/p>\n\u003cp>San Francisco diners are obviously more than excited that Che Fico finally is here and surely the reservations and walk-in seats will be filled from happy hour until late night for the foreseeable future. Sure, it’s another pasta and pizza spot in this pasta and pizza-mad city. But it also isn’t — they’re just one of many components to the whole experience. In Nayfeld’s eyes, this is “noble food” that requires painstaking “craftsmanship.” He’s right. This is home-cooking that nobody, or at least most of us non-professional chefs, can come close to replicating. It’s bringing together one of the world’s most treasured cuisines with the ingredients of the world’s most produce-friendly climate and having fun in the process with a few cocktails. \u003c/p>\n\u003cp>Oh that’s cool.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chefico.com/\">\u003cstrong>Che Fico\u003c/strong>\u003c/a>\u003cbr>\n838 Divisadero St.\u003cbr>\nSan Francisco, CA 94117\u003cbr>\nPh: (415) 416-6959\u003cbr>\nHours: Dinner Tue-Thu 5:30pm-11pm, Fri-Sat 5:30pm-1am; closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChefDavidNayfeld/\">Chef David Nayfeld\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DavidNayfeld\">@DavidNayfeld\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chefico/\">@chefico\u003c/a>\u003cbr>\nPrice Range: $$$ (most dishes $16-$20)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza","authors":["11338","5014"],"series":["bayareabites_16196"],"categories":["bayareabites_109","bayareabites_63","bayareabites_11028","bayareabites_10028","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_16087","bayareabites_16088","bayareabites_9087","bayareabites_16089","bayareabites_766","bayareabites_71","bayareabites_755","bayareabites_443"],"featImg":"bayareabites_126231","label":"bayareabites_16196"},"bayareabites_120126":{"type":"posts","id":"bayareabites_120126","meta":{"index":"posts_1591205157","site":"bayareabites","id":"120126","score":null,"sort":[1503511769000]},"guestAuthors":[],"slug":"gios-pizza-bocce-opens-in-downtown-berkeley-after-complete-remodel-of-former-giovanni-space","title":"Gio’s Pizza & Bocce Opens in Downtown Berkeley After Complete Remodel of Former Giovanni Space","publishDate":1503511769,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>A beloved downtown Berkeley haunt is reinvigorated with the grand opening of Gio’s Pizza & Bocce.\u003c/em>\u003c/p>\n\u003cp>After a complete overhaul of the long-beloved Giovanni Bar & Grill in downtown Berkeley, \u003ca href=\"http://giosberkeley.com/\">Gio’s Pizza & Bocce\u003c/a> has transformed the once dark, cavernous space into a cool, golden-hued hangout with an indoor bocce court, an obsession with Italian \u003cem>appertivi\u003c/em>, and a menu of solid pastas and salads. We visited the newly christened spot last week during Gio’s soft opening and tried most of the dishes on the limited menu (which will expand this week at the grand opening today, Wednesday, August 23).\u003c/p>\n\u003cfigure id=\"attachment_120154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9966-new.jpg\" alt=\"Gio's Pizza & Bocce exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0001-new.jpg\" alt=\"Gio's front room interior with bar, tables and Bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120133\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's front room interior with bar, tables and Bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The huge space was beautifully designed by Farm League Design Management, who nailed just the right shade of orange for the mid-century Modern look of the banquettes and wisely retained the original murals along the back wall and neon lights above the kitchen announcing “PIZZA CALZONE.” Adam Stemmler, from the design firm, manages all restaurant operations, and Frederico Oliveira, formerly of La Mar Cebicheria and Boulevard in San Francisco, is the chef de cuisine.\u003c/p>\n\u003cfigure id=\"attachment_120141\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0110-new.jpg\" alt=\"Gio’s open kitchen with original Giovanni's neon signage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120141\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio’s open kitchen with original Giovanni's neon signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The brilliance of the new space, opened by locals Xin and Michele Jin and developer Nathan George, and what the eye is continually drawn to, is the indoor bocce court, where you can let your kids roam and play while you peruse the beverage list. Above the astro-turf-lined court are several big TVs playing black-and-white Italian gangster movies. The whole deal almost fell apart during the pair’s negotiations to buy the place from longtime owners, the Schipani family, when a fire broke out and did enough damage to make the renovation a considerably more extensive proposition. But it worked out nearly two years later, as the restaurant opened its doors to guests last week.\u003c/p>\n\u003cfigure id=\"attachment_120136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0033-new.jpg\" alt=\"Kid-friendly indoor bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kid-friendly indoor bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The drinks menu leads with six classic apertifs, from the sweet Cocchi Americano vermouth to the bitterish digestif Carpano Punt e Mes, also available in flights of three (stick with sweet or bitter or mix it up). We enjoyed a refreshing spritz of watermelon and mint with another digestif, Carpano Bianco, and a splash of Mezcal. The classic Venetian aperol spritz (with soda water and prosecco) is also available.\u003c/p>\n\u003cfigure id=\"attachment_120146\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg\" alt=\"Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal.\" width=\"600\" class=\"size-medium wp-image-120146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-520x780.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two appetizers, two salads, two pastas, two little pizzas and one main dish to share among six, and there was ample food to go around. Fried calamari was light and crispy, served with lemon aioli and sprinkled with fried parsley. We also tried the spicy meatballs, a little bowl of tender beef and pork meatballs with bread and grana Padano, swimming in a deliciously sweet, chile-inflected tomato sauce. When the meatballs were gone, we saved the sauce for dipping the pizza crusts that were to come later. \u003c/p>\n\u003cfigure id=\"attachment_120138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0077-new.jpg\" alt=\"Fried Calamari\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Calamari \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0070-new.jpg\" alt=\"Spicy Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads and pastas were the highlight of the meal. A generous caprese salad with perfectly ripe heirloom tomatoes and room-temperature burrata (much preferable to straight out of the fridge) was dressed with olive oil and a splash of sweet balsamic vinegar reduction. And the equally attractive yellow beet salad was composed of thin coins of beets on the bottom and a mound of baby arugula on top, tossed in a pleasingly tart lemon vinaigrette. \u003c/p>\n\u003cfigure id=\"attachment_120176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0131-new-1.jpg\" alt=\"Caprese salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caprese salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0145-new-1.jpg\" alt=\"Beet Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our two pasta selections were winners, according to kids and adults alike. A study in both contrast and simplicity, the linguine marinara was tossed with the same sauce as the meatballs, without the chiles, while the fettucine Alfredo (now an American classic more than an Italian one) was subtly complex, creamy, egg-laden, and with hints of spices (perhaps nutmeg?). Both were served \u003cem>al dente\u003c/em>. \u003c/p>\n\u003cfigure id=\"attachment_120144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0161-new.jpg\" alt=\"Linguine & Marinara (served with spaghetti pasta)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linguine & Marinara (served with spaghetti pasta on our visit) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0176-new.jpg\" alt=\"Fettucine Alfredo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fettucine Alfredo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pizza genre is a bit of a mystery. Billed as “single Sicilian-style,” these little flatbreads are just the right size for kids and have quality ingredients. But they’re rather doughy, not crisp, something to be aware of if you prefer thin and crispy pizza. Both the Margherita with pepperoni added and the fungi & sausage are quite cheesy, the former with red sauce and the latter with a cream-based sauce with a sprinkle of thyme.\u003c/p>\n\u003cfigure id=\"attachment_120139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0084-new.jpg\" alt=\"Margherita pizza with pepperoni added\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120139\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita pizza with pepperoni added. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0100-new.jpg\" alt=\"Fungi & sausage pizza ordered without sausage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fungi & sausage pizza ordered without sausage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was one entrée special, and the carnivores among us shared it: medium-rare hanger steak with fingerling potatoes and a baby arugula salad, paired with the house red wine (a Sierra Foothills red blend) for $5.\u003c/p>\n\u003cfigure id=\"attachment_120147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0193-new.jpg\" alt=\"Medium-rare hanger steak with fingerling potatoes and a baby arugula salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Medium-rare hanger steak with fingerling potatoes and a baby arugula salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one dessert on the menu offered something for everyone. Large enough for all six of us to snag a few bites, the polenta cake was topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\u003c/p>\n\u003cfigure id=\"attachment_120150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0216-new.jpg\" alt=\"Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> If you peak behind the mystery door made of olive oil cans (which doubles as an art piece on view for guests in the main dining room), you’ll find a little museum of the old Giovanni’s space, a dimly lit private dining area with movies, a loungey feel, and full menu service.\u003c/p>\n\u003cfigure id=\"attachment_120134\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0007-new.jpg\" alt=\"Olive oil cans doorway to private dining room\" width=\"600\" class=\"size-full wp-image-120134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil cans doorway to private dining room \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery columns=\"2\" link=\"none\" size=\"full\" ids=\"120135,120152\"]\u003c/p>\n\u003cp>Gio’s is a fun downtown-Berkeley destination, nicely situated near movie theaters and BAMPFA, and with bocce to boot!\u003c/p>\n\u003cfigure id=\"attachment_120153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0264-new.jpg\" alt=\"Gio's Pizza & Bocce exterior at night.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior at night. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://giosberkeley.com/\">\u003cstrong>Gio’s Pizza & Bocce\u003c/strong>\u003c/a>\u003cbr>\n2420 Shattuck Ave.\u003cbr>\nBerkeley, CA 94704 [ \u003ca href=\"https://goo.gl/p9CUXn\">Map\u003c/a> ]\u003cbr>\nPh: (510) 647-9963\u003cbr>\nHours: Wed-Sun, 5-10pm; closed Mon-Tue\u003cbr>\nPrice Range: $$-$$$ ($12-$25)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/giosberkeley/\">@giosberkeley\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/giosberkeley/\">@giosberkeley\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"A beloved downtown Berkeley haunt is reinvigorated with the grand opening of Gio’s Pizza & Bocce.","status":"publish","parent":0,"modified":1504359925,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1046},"headData":{"title":"Gio’s Pizza & Bocce Opens in Downtown Berkeley After Complete Remodel of Former Giovanni Space | KQED","description":"A beloved downtown Berkeley haunt is reinvigorated with the grand opening of Gio’s Pizza & Bocce.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"120126 https://ww2.kqed.org/bayareabites/?p=120126","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/08/23/gios-pizza-bocce-opens-in-downtown-berkeley-after-complete-remodel-of-former-giovanni-space/","disqusTitle":"Gio’s Pizza & Bocce Opens in Downtown Berkeley After Complete Remodel of Former Giovanni Space","source":"Restaurants, Bars, Cafes, Pop-Ups","sourceUrl":"https://ww2.kqed.org/bayareabites/category/restaurants-and-bars/","path":"/bayareabites/120126/gios-pizza-bocce-opens-in-downtown-berkeley-after-complete-remodel-of-former-giovanni-space","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>A beloved downtown Berkeley haunt is reinvigorated with the grand opening of Gio’s Pizza & Bocce.\u003c/em>\u003c/p>\n\u003cp>After a complete overhaul of the long-beloved Giovanni Bar & Grill in downtown Berkeley, \u003ca href=\"http://giosberkeley.com/\">Gio’s Pizza & Bocce\u003c/a> has transformed the once dark, cavernous space into a cool, golden-hued hangout with an indoor bocce court, an obsession with Italian \u003cem>appertivi\u003c/em>, and a menu of solid pastas and salads. We visited the newly christened spot last week during Gio’s soft opening and tried most of the dishes on the limited menu (which will expand this week at the grand opening today, Wednesday, August 23).\u003c/p>\n\u003cfigure id=\"attachment_120154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9966-new.jpg\" alt=\"Gio's Pizza & Bocce exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9966-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0001-new.jpg\" alt=\"Gio's front room interior with bar, tables and Bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120133\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0001-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's front room interior with bar, tables and Bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The huge space was beautifully designed by Farm League Design Management, who nailed just the right shade of orange for the mid-century Modern look of the banquettes and wisely retained the original murals along the back wall and neon lights above the kitchen announcing “PIZZA CALZONE.” Adam Stemmler, from the design firm, manages all restaurant operations, and Frederico Oliveira, formerly of La Mar Cebicheria and Boulevard in San Francisco, is the chef de cuisine.\u003c/p>\n\u003cfigure id=\"attachment_120141\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0110-new.jpg\" alt=\"Gio’s open kitchen with original Giovanni's neon signage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120141\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0110-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio’s open kitchen with original Giovanni's neon signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The brilliance of the new space, opened by locals Xin and Michele Jin and developer Nathan George, and what the eye is continually drawn to, is the indoor bocce court, where you can let your kids roam and play while you peruse the beverage list. Above the astro-turf-lined court are several big TVs playing black-and-white Italian gangster movies. The whole deal almost fell apart during the pair’s negotiations to buy the place from longtime owners, the Schipani family, when a fire broke out and did enough damage to make the renovation a considerably more extensive proposition. But it worked out nearly two years later, as the restaurant opened its doors to guests last week.\u003c/p>\n\u003cfigure id=\"attachment_120136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0033-new.jpg\" alt=\"Kid-friendly indoor bocce court.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120136\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0033-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kid-friendly indoor bocce court. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The drinks menu leads with six classic apertifs, from the sweet Cocchi Americano vermouth to the bitterish digestif Carpano Punt e Mes, also available in flights of three (stick with sweet or bitter or mix it up). We enjoyed a refreshing spritz of watermelon and mint with another digestif, Carpano Bianco, and a splash of Mezcal. The classic Venetian aperol spritz (with soda water and prosecco) is also available.\u003c/p>\n\u003cfigure id=\"attachment_120146\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg\" alt=\"Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal.\" width=\"600\" class=\"size-medium wp-image-120146\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new-520x780.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0185-new.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spritz of watermelon and mint with Carpano Bianco, and a splash of Mezcal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We ordered two appetizers, two salads, two pastas, two little pizzas and one main dish to share among six, and there was ample food to go around. Fried calamari was light and crispy, served with lemon aioli and sprinkled with fried parsley. We also tried the spicy meatballs, a little bowl of tender beef and pork meatballs with bread and grana Padano, swimming in a deliciously sweet, chile-inflected tomato sauce. When the meatballs were gone, we saved the sauce for dipping the pizza crusts that were to come later. \u003c/p>\n\u003cfigure id=\"attachment_120138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0077-new.jpg\" alt=\"Fried Calamari\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0077-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Calamari \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0070-new.jpg\" alt=\"Spicy Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120137\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0070-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salads and pastas were the highlight of the meal. A generous caprese salad with perfectly ripe heirloom tomatoes and room-temperature burrata (much preferable to straight out of the fridge) was dressed with olive oil and a splash of sweet balsamic vinegar reduction. And the equally attractive yellow beet salad was composed of thin coins of beets on the bottom and a mound of baby arugula on top, tossed in a pleasingly tart lemon vinaigrette. \u003c/p>\n\u003cfigure id=\"attachment_120176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0131-new-1.jpg\" alt=\"Caprese salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0131-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Caprese salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0145-new-1.jpg\" alt=\"Beet Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0145-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our two pasta selections were winners, according to kids and adults alike. A study in both contrast and simplicity, the linguine marinara was tossed with the same sauce as the meatballs, without the chiles, while the fettucine Alfredo (now an American classic more than an Italian one) was subtly complex, creamy, egg-laden, and with hints of spices (perhaps nutmeg?). Both were served \u003cem>al dente\u003c/em>. \u003c/p>\n\u003cfigure id=\"attachment_120144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0161-new.jpg\" alt=\"Linguine & Marinara (served with spaghetti pasta)\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0161-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Linguine & Marinara (served with spaghetti pasta on our visit) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120145\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0176-new.jpg\" alt=\"Fettucine Alfredo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120145\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0176-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fettucine Alfredo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pizza genre is a bit of a mystery. Billed as “single Sicilian-style,” these little flatbreads are just the right size for kids and have quality ingredients. But they’re rather doughy, not crisp, something to be aware of if you prefer thin and crispy pizza. Both the Margherita with pepperoni added and the fungi & sausage are quite cheesy, the former with red sauce and the latter with a cream-based sauce with a sprinkle of thyme.\u003c/p>\n\u003cfigure id=\"attachment_120139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0084-new.jpg\" alt=\"Margherita pizza with pepperoni added\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120139\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0084-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Margherita pizza with pepperoni added. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120140\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0100-new.jpg\" alt=\"Fungi & sausage pizza ordered without sausage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120140\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0100-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fungi & sausage pizza ordered without sausage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There was one entrée special, and the carnivores among us shared it: medium-rare hanger steak with fingerling potatoes and a baby arugula salad, paired with the house red wine (a Sierra Foothills red blend) for $5.\u003c/p>\n\u003cfigure id=\"attachment_120147\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0193-new.jpg\" alt=\"Medium-rare hanger steak with fingerling potatoes and a baby arugula salad.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120147\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0193-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Medium-rare hanger steak with fingerling potatoes and a baby arugula salad. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The one dessert on the menu offered something for everyone. Large enough for all six of us to snag a few bites, the polenta cake was topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\u003c/p>\n\u003cfigure id=\"attachment_120150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0216-new.jpg\" alt=\"Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0216-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Polenta cake topped with ricotta cream, summer fruit, and a surprising and wonderful garnish of kettle corn. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pro tip:\u003c/strong> If you peak behind the mystery door made of olive oil cans (which doubles as an art piece on view for guests in the main dining room), you’ll find a little museum of the old Giovanni’s space, a dimly lit private dining area with movies, a loungey feel, and full menu service.\u003c/p>\n\u003cfigure id=\"attachment_120134\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0007-new.jpg\" alt=\"Olive oil cans doorway to private dining room\" width=\"600\" class=\"size-full wp-image-120134\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0007-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil cans doorway to private dining room \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"columns":"2","link":"none","size":"full","ids":"120135,120152","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Gio’s is a fun downtown-Berkeley destination, nicely situated near movie theaters and BAMPFA, and with bocce to boot!\u003c/p>\n\u003cfigure id=\"attachment_120153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_0264-new.jpg\" alt=\"Gio's Pizza & Bocce exterior at night.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_0264-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gio's Pizza & Bocce exterior at night. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://giosberkeley.com/\">\u003cstrong>Gio’s Pizza & Bocce\u003c/strong>\u003c/a>\u003cbr>\n2420 Shattuck Ave.\u003cbr>\nBerkeley, CA 94704 [ \u003ca href=\"https://goo.gl/p9CUXn\">Map\u003c/a> ]\u003cbr>\nPh: (510) 647-9963\u003cbr>\nHours: Wed-Sun, 5-10pm; closed Mon-Tue\u003cbr>\nPrice Range: $$-$$$ ($12-$25)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/giosberkeley/\">@giosberkeley\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/giosberkeley/\">@giosberkeley\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120126/gios-pizza-bocce-opens-in-downtown-berkeley-after-complete-remodel-of-former-giovanni-space","authors":["5575","5014"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_11028","bayareabites_10028","bayareabites_1875","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_15952","bayareabites_766","bayareabites_755","bayareabites_443"],"featImg":"bayareabites_120159","label":"source_bayareabites_120126"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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