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A Mini San Francisco Pizza Jaunt: Does Alan Richman Know His Bay Area Pizza?
@krupman
I have been to Picco, and found the pizza pretty meh. On the more pleasing side of meh, but still meh. The caesar salad, though, was incredibly good. Like, the best I've ever had. I'd be willing to roll the dice on the pizza again, just to get another salad.
Apart from the 'name' places in NYC (Totonno's, DiFara), I had a wonderful experience at a place in Queens which my friend took me to (I have no idea what the name is, its anonymity being part of its charm in my memory) which was his Favorite growing up. And it was great. Nothing surprising, but the guy has been there for decades doing the same thing. Not trying to impress anyone, just trying to make a living serving honest working-class food. And, admittedly, that's a personal hang-up. I'm more at home in a place that's unpretentious and unsurprising than I am sitting down at a 'high-end' pizza joint. I like to think that I can look past what I see as pretension and evaluate the food on its own terms, but, who knows.
I saw that you mentioned Apizza Scholl's in Portland and while I haven't been to Mozza in LA, I'm willing to bet that it's currently the best pie you can get on the west coast. I ate there a little over a year ago, and I'm hopefully going back up in August. I think of it almost daily. :')
A Mini San Francisco Pizza Jaunt: Does Alan Richman Know His Bay Area Pizza?
As a San Franciscan, I'm continually amazed that anyone spends any amount of time at all bothering to write about the pizza in the city.
Of the pizza restaurants that have opened within the past two-to-three years (and those are the ones garnering attention), I can't believe that these are in any way noteworthy, or that one is unable to find pies of a similar quality and style in any major city in the country. I mean, seriously: 10" pies cooked in gas ovens and topped with arugula or potatoes or squash, hey, maybe all three! Most of the kids working the ovens have been doing so less than a year. A16 is an exception, but it's straight up Naples-style, and thus in its own category (not that it's good, anyway).
I've eaten at Pizzeria Delfina three times over two years, Gialina once (their squash pizza was vile; the margherita insipid and badly under-cooked), A16, Beretta and, against my better judgement, will probably try Flour + Water. None of them are even as good as the most mediocre pie you can get in NYC.
I don't know why the press keeps trying to shove the slipper of "good pizza" onto San Francisco's mis-shapen foot. It hasn't fit. It doesn't fit.
Pizza Cones Make U.S. Debut in K.C. Mall
This is pretty much a triangular open-ended Hot Pocket, isn't it?
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@southlake98 Californians will be totally fine with $21 for a pie. Even the crappy delivery places are charging around $20 for a medium with one topping.