Does anyplace make a Chicago-style spinach and mushroom without tomato sauce? Years ago I used to get one and thought it was from Zachary’s, but theirs has some tomato. I suspect it was Little Chicago, the precursor to Little Star, that made it, so maybe nobody does any more.
three.one four closed the other day
https://www.instagram.com/p/DDF4klnTy0s/?igsh=NjZiM2M3MzIxNA==
Yellow Moto Pizzeria is also closing
8Mileπ, a ghost-kitchen chain. Smog. Not correct for Detroit-sryle, too dense and the crust is chewy rather than crisp.
Just putting this out there - Long Bridge Pizza in the Dogpatch doesn’t get the attention or love that it deserves. I spent a good amount of time out that way during the pandemic, and their pizza is always delicious.
three.one four reopened after just a few days.
Tried the supposed-to-be Detroit-style pie from The Star / Little Star. To my palate it’s closer to “Sicilian” thick crust. Cheese is mozzarella so doesn’t throw off enough butterfat to fry the bottom crust. There is a bunch of chewy / crunchy cheese around the edge, which is not really what Detroit-style is about, though a lot of places seem to think it is. Not bad but I prefer their Chicago-style deep-dish.
Photo is three of the six slices of a small Classic.
Pizzeria Pappo in Alameda
Finally this spot opened a few weeks ago, great first meal. From John Thiel who ran Pappo on the other end of town
Sausage and Pepper
Mezze Rigatoni a La Bolognese
Eggplant Parm
Spumoni Soft Serve
From Fiorella. The NY style. Beautiful soft crust. Good char, nice salty pepperoni.
Flour + Water. Soft cows milk cheese, broccolini and sausage. The crust was truly impressive. Good flavor. But I was really impressed by the reheat the next day. I love a second bake pizza just because I love a crisp crust. Tasted even better 10 minutes in the oven, nice crispness of the bottom, and the dough didn’t seem to degrade. Maybe one of the best reheating capabilities with this one. Fiorella also had a good reheat, but you can tell a slight degradation in flavor. The “crisping” is increased by reheat but less than F+W.
The worst pizza to reheat is Delfina. You have to eat it fresh. It doesn’t store well and just gets stale on reheat. I didn’t like the toppings on F+W. The broccolini was too bitter. The sausage was a bit bland and flavorless. Will definitely try again with a red sauce pizza.
I went to the new June’s Pizza around 10pm on July 4. It was extremely minimalist: until 9pm they had a choice of margherita or pizza of the day, after 9pm it was only margherita. Looking at their latest Instagram I guess now you can add pepperoni. It was good. I’d take it over Mama’s Boy for late night.
Thanks for the rec, dropped by tonight with some friends.
It was indeed good. I prefer more fermentation in my crust and I’d probably take Emilia’s over June’s, but good structure, good ratios, fresh grated parm is good (more is better), no serious bones to pick.
Rose Pizza #50 2025
Didn’t see any connection to Green Goddess or taste spinach. Was like a rich, cheesy pesto pizza. Odd thing about the place, it has only 10” and 20” pies.
Greasy!
Some friends went to Tommaso’s recently, place was sold and food has gone downhill.
Food court in SFO Terminal 1.
No pizza napoletana.
Veggie slice. Best pizza I’ve had at an airport. Big slice, lots of cheese and quality toppings, decent value for airport food.
This was from February this year but I did a east bay pizza bang bang bang; Rose Pizzeria, Pizzeria Da Laura and June’s.
Rose was very good. Crust was yummy and well fermented, nice crispyness and very enjoyable to eat. Super crushable. Spicy caesar was kinda whatevs..I don’t know what I was expecting but people hyped it up so much online but it was straight up a spicy caesar aha.
Pizzeria Da Laura’s sicilian was excellent. Superbly light dough, very nice crispy crust. They served it on a half sheet tray with a rack which was such a delightful touch. I’m dying to go back and eat this again. So crushable. Probably grande and ezzo which is great. It took me back to that feeling of being a kid at a pizza party.
June’s was….a let down. For how hyped they are and we waited like 2 hours for this pie that was pretty mediocre. We got their special pie, duck nduja and it just wasn’t really that yummy? It felt like they were tryna do too much and fell short of “tasty”. The crust was wildly underfermented unless that’s what they’re going for and I just don’t enjoy what they’re trying to be? It felt gummy and underproofed…maybe production caught up to them that day and they were using new dough? I mean you can see in that picture that the crust has barely any oven spring right?
Honorable mention: Gaspare’s on Geary in SF. My wife and I are going through the classic SF restaurants and I was very pleasantly surprised at this pie. The dough was very very good, very light and crushable. The cheese was laid super thick and it would slide off as you tried to pick up a slice but that’s just how they do it right? I’m so here for it. Pretty enjoyable experience and I would definitely eat there again.
This is how I know Eater don’t mean anything. I feel like people these days just claim something for the sake of claiming something. It’s like when someone tells you the best Mexican food is in their neighborhood and they happen to live in the Marina.
The Laundromat….one of the best restaurants in the city? Are you out of your effin mind?? The pizza there was so ass I didn’t even feel like mentioning it on this thread. But since Eater has stan’d it…when I had it a couple months ago the pizza was both overpoofed and undercooked like mad alcohol overferment flavor and gooey barely cooked dough in the center. Kale salad was overseasoned and overdressed and can we collectively say bye to kale salads first and then anything with liquid aminos after?
GREAT bagels though, I’ll give em that. Sesame bagel is consistently very very good.