San Francisco is truly a foodie capital, on par with New York. However, we feel our city has become pretentious when it comes to pizza joints. I should re-phrase - specialized pizzerias. GQ, Sunset, NY Times, 7x7, and CN Traveler have been singing their praises. Now they seem to be outdueling each other. Even funnier, they are sprouting up in evey SF neighborhood!
We've been on a mission to decipher what really sets SF's hallowed pizzerias apart? Zero Zero in SOMA, Una Pizza Napoletana in SOMA, Flour + Water in the Mission, Beretta in the Mission, Delarosa in the Marina, Pizzeria Delfina in Upper Fillmore, Tony’s Pizza Napoletana in North Beach, Credo in FiDi, Pizzeria Delfina in Upper Fillmore, and Gialina in Glen Park. The latter two will be reviewed in depth on a future blogs, so for now we'll focus on the formers.
Our focus is on fresh margherita pizzas served in small batches across this city. From the use of buffalo mozzarella, san marzano tomatoes, hand picked basil, and zero zero flour, and the finest extra virgin olive oil - the ingredients couldn't be any simpler. Couple that with wood-fired ovens and you have the makings of something special, right?
The difference? Not very much. The ingredients are fresh, no doubt. So can high-end pizzerias survive in SF, especially when their pizza menus and preparation are so similar? Let's break it down over the next few days.
First up, Zero Zero...
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