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Tony's Pizza Napoletana: Pizza Paradise in SF
I enjoyed reading your review. Unfortunately, I have to disagree about your praise for Tony's. In fact, I wrote a review a couple of weeks ago myself:
http://epicureanzealot.com/2009/07/02/tony-the-pizza-champ/
To sum it up, while the pizza was quite good, I don't think it is overwhelmingly superior to Neapolitan pies you can have at Pizzaiolo, Flour & Water, Picco, Ideale, Delfina, etc. They all hold their own in my opinion (and I've eaten a lot of Neapolitan pizza). But what makes those restaurants superior is EVERYTHING else about them. Atmosphere, service and, most importantly, the other food on their menus. These restaurants serve real innovative cuisine in addition to the pizza. I understand that Tony's is primarily about pizza. So, my suggestion for Tony would be to take the other stuff off his menu and stick to the pizzas or get someone who knows how to cook other food.
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I made dungeness crab cakes: started by taking a crew to the docks at pillar point harbor to buy live crab, teaching my 4 year old about life and death and the food chain, to rave review at the table that they were the best crab cakes they've ever eaten. Recipe is simple, but the balance is important: don't over pick the crab, leave lumps. Add worchestshire, tabasco, salt, pepper, green onion, a little egg if your making a big batch, mayo to bind and some panko bread crumbs. roll them into balls, not cakes, and coat them in panko. fry in olive oil and butter. i served with a red pepper aoli.
Second victory was sweet potato ricotta gnocchi in sage brown butter with english peas and hazelnuts. oh my. Oh MY!