Was talking to Aaron today and he felt it was pretty necessary to move to reservations. He felt bad for everyone waiting for a table. And I appreciate it!
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Bar pie- I think it’s an homage to cpk bbq chicken pizza was ok I probably should’ve gone for just the regular pepperoni + spicy. Flavors were pretty muted with a predominant bbq sauce that kind of engulfed the pizza. Crust was not as good as rances.
Squares vodka w sausage and gochujang Sicilian. I gave my vodka square to a friend they said it was “mid” and I didn’t love the gochu square. The Korean gochu flavor did not pair well and was distracting. I should’ve gotten cake but I had dinner plans with ppl.
Every time I’ve been to qspc I’ve loved it, this time it was just ok. Will be back, maybe it was just a one off miss.
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square slices. liked the tomato or red top the best. bbq chicken wasn’t bad but not my favorite - but to be fair, i’m not sure when i’ve loved a bbq chicken pizza.
meatballs
slab pie with passionfruit. would’ve loved a pineapple and/or coconut sorbet on the side.
i passed on the bar pie but it had guanciale - in retrospect, that sounded pretty good.
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the sicilian, mike’s baked onion and ricotta cheesecake were delightful.
power rankings forthcoming @moonboy403 #noftcmark?
gem salad - basil, chives, chickpea miso, banyuls
meatballs red sauce, aged provolone, garlic bread
braised ceci beans - swiss chard, preserved mandarinquat, chili & anchovy breadcrumbs
zuckerman asparagus - meyer lemon, crispy wild rice, shio koji & fiore sardo
mike’s baked onion - spring maui onion, mozzarella, garlic cream, bloomsdale spinach, serrano & gouda
sicilian corner - qs sausage, rapini, mozz, red sauce, chili, pecorino & sesame crust
bar pies
pepperoni, mozzarella, red sauce & grana
ricotta cheesecake - glazed blueberries, candied kumquat, salty graham shell, lemon agrumato
“slab” cake - graham-spiced chiffon, yuzu bavarian, slow roasted cherries, chantilly
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This all looks so good @PorkyBelly… but I had to backup… did I see a bean?! 
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in the spirit of ooe
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There is a narrative traced back to Spago in the ‘80s, when Wolfgang Puck dazzled diners by putting smoked salmon on pizza. Chef Ed LaDou worked at Spago before creating the menu for California Pizza Kitchen
Half right.
- 1980: Chez Panisse Cafe opens and is an overnight success
- 1981: Prego in SF knocks off the idea
- 1982: Wolfgang Puck hires Ed LaDou away from Prego to be the opening pizza chef at Spago
- 1985: LaDou develops the original menu for California Pizza Kitchen
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