It's unlikely that you've walked past Box Kitchen before—it's located down a narrow alley off of one of the grittiest blocks in San Francisco. But find your way there and you'll be met with dressed-up gastropub fare that includes a tasty burger.
Tourists, rejoice! If you're planning to visit San Francisco's Fisherman's Wharf, it turns out that you're not stuck with lousy food. Carmel Pizza Company has you covered with quality Neapolitan-inspired pizzas out of a wood-fired oven.
Hello, Slice'rs, allow us to introduce you to Slicer. This just-opened pie shop in Oakland creates low-key New York-style pies, but splurges on its toppings. We got a look behind the scenes at the pies they're creating in the this new joint.
When Amici's East Coast Pizzeria opened up in 1987, some Bay Area residents felt like they had been rescued from pizza purgatory. We went to one of the thirteen locations of this mini-chain to see if the pies still play that well.
A quirky menu and excellent milkshakes make Bill's Place a good neighborhood spot, even if the burger comes up a bit short.
LYFE promises healthy food with a socially-responsible conscience, but at least with their burger, it comes up short on flavor.
Pizza is good. Gummy candy is good. So how about gummy pizza?
At Hot Italian, each pizza has been named for, well, a hot Italian. Do the actual pizzas live up to the pretty faces that have been attached to them on the menu?
In the end, the need for an extra bedroom won out over proximity to good pizza. But that doesn't mean our San Francisco contributor, David Kover, won't miss the hell out of living across the street from Pizzeria Delfina.
We'd like to argue that, along with sourdough bread, cioppino, Dungeness crab, and Rice-a-Roni*, pizza is one of the things you should be eating if you choose to visit San Francisco. Click through our slideshow to discover the best places to grab a pie as you wind your way through the streets of San Francisco.
There's an extra thrill that comes with discovering really good pizza in surprising places.
For all the assembly-line efficiency that the McDonald's and Burger Kings of this world bring to the process of fast food cookery, they still have to rely on an army of minimum-wage workers to make their hamburgers. At San Francisco's Momentum Machines, they've built a robot to take over the job. We visited their lab to see what this machine looked like.
Hanover will never be a culinary mecca, but that doesn't mean the students of Dartmouth College don't have a few places to turn for a good burger or a hearty breakfast. Take our food tour of Hanover to get a look at the best options nearby.
Though Pizza My Heart is known locally for serving up some crazy topping combinations, when it competed at the International Pizza Competition, it claimed victory for best "traditional" pizza using just pepperoni and mushroom. We paid one location of this California chain a visit to try its award-winning pies.
Almost as soon as we started selling bagels, we found we were due for an equipment upgrade. In order to make enough bagels to meet demand, we desperately needed a new oven. It was time to go shopping for a new bagel oven.
Holy hell, the Del Popolo pizza truck is cool! A mammoth shipping container with a wall of windows so you can watch the pizzaiolo, Jon Darsky, fire pies in the 5000-pound, wood-fired oven inside. We've teased you with pictures of this beast before, but now we have the full report!
Whole animal butchery is all the rage these days, and Ryan Farr is at the head of the movement. We happily report that not only does Farr show some serious skills as a butcher, but also as a cook. The classic fast food-style cheeseburger he offers up at his 4505 Meats stand at the Ferry Building Farmers Market is a definite winner.
When we discovered that one of our San Francisco contributors had started a bagel company, we immediately asked him to tell us all about it. Last week, he described the process of developing their bagel recipe. This week, he talks about—gulp!—actually taking the leap to starting a bona fide business. A stainless steel commercial kitchen, "breast implant" bagels, and more.
Gioia Pizzeria and its New York-style slices with ingredient-driven toppings have always been out of reach for San Franciscans. North Berkeley is just too far to travel on a regular basis when you know a shoe box of a restaurant with only five seats awaits you. But Will and Karen Gioia recently opened a new outpost of their slice shop in San Francisco, and this time it's a full-service restaurant, with a menu that goes well beyond pizza. We visited with Will Gioia to check out the new space and get a look at him making pizzas.
It's pretty surprising to come across a restaurant that offers beef carpaccio—on top of a pizza. Well, it's on the menu at Dobbs Ferry in San Francisco, though the raw meat isn't the ingredient that dominates this pie.
Normally, you find David Kover writing about burgers, pizza, and cocktails around here. Little did we know, he's been busy starting a bagel company with his wife and two friends. Could four schmos with little baking experience figure out how to make really good bagels? In San Francisco? In this new series, David will give us a peek into the world of starting a food business.
Most kids get pretty excited about the pizza at the school cafeteria. At San Francisco Community School, the students got to end the year by cooking their own pies in a wood-fired oven. Lucky kids! Check out the slideshow of the students making their pizzas.
What should you expect to find on the menu of a carnival-themed restaurant? Well, a burger served on doughnuts for buns. We paid a visit to Straw, in San Francisco, to see if this combination had any hope of working.
Beers from Speakeasy Ales & Lagers seems to have a tap handle in just about every bar around San Francisco. We visited with Kushal Hall, Speakeasy's head brewer, to get a look at the brewing facility, and find out a little about his career in beer—from the time he accidentally emptied the mash tun onto the floor, to the newest beers he's brewing at Speakeasy right now.
The Neapartisanal pies that have emerged in the Bay Area represent an American re-interpretation of classic Italian pies and evidence new ways to successfully build off of established, traditional techniques. And, oh, what options there are! So many, that limiting this list to just eight seems a crime, but you have to draw the line somewhere.While there are many, many worthy pies in and around San Francisco, here are some of the most memorable ones that we've tried to date.
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Above are all the pizzerias we have reviewed or Daily Sliced. It is by nature incomplete — but growing! Let us know where else we need to hit!
Last Saturday, I attended a dinner hosted by Nathan Myhrvold, at his cooking lab in Bellevue just outside of downtown Seattle, the place where all of the testing, documenting, writing, and photography happened for his upcoming 2,400-page book Modernist Cuisine—a tome that documents, illustrates, and codifies pretty much every cooking technique from prehistory to the present. Normally I wouldn't do a "hey guys, look at this cool event I went to" type post, but I think this one deserves it.
Happy 2011! Let's start off the year by looking at some of our contributors' favorite burgers from 2010. What was your favorite burger of 2010?