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For a food menu in keeping with the spirit of Cellarmaker’s playful beer, executive chef Michael Malyniwsky developed a recipe for Detroit-style pizza, a fluffy, square pie with crisp, caramelized cheese edges. And while it might offend a small number of Detroit pizza purists, Malyniwsky is taking his cues from the Bay Area, not Michigan. After purchasing a set of Detroit-style pans, the Sius opened Pizza Squared last year, offering both Sicilian and Detroit-style pizzas. Slices of Detroit-style pepperoni are by far the restaurant’s best seller, says Siu.
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Its sourdough crust, whole-milk mozzarella, and fresh seasonal, organic vegetables sell by the half or whole pie. The Ninth Avenue location is temporarily closed until the end of March 2024, but the Valencia location (as well as Arizmendi’s sister coops in the East Bay) will keep the pies going. This Neapolitan-style pizza shop started as a roving pie vendor with an unmistakable glass-encased truck, before going permanent with a Nob Hill location. Del Popolo’s wood-fired pizzas are courtesy of Flour + Water alum Jon Darsky, and they're all beautifully blistered, seasonal, and delicious.
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In San Francisco — where round, thin-crust Neapolitan pizza has long been the gold standard — it’s suddenly hip to be square. Head to the Dogpatch and you’ll spot plenty of white boxes making their way down 3rd Street or hanging out with a pint at Dogpatch Saloon. And you can taste the tang of the sourdough, separate from the high quality toppings.
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And the presentation of pepperoni cups and other toppings like garlic ricotta cream and hot honey is a work of art. Square Pie Guys is also very casual, which is why you’ll find chicken wings, salads, and fries, and a well-oiled takeout operation. We’ve eaten a concerning number of slices and pies to bring you our guide to the very best pizza San Francisco has to offer. And there is a lot to offer, despite what the bitter New York transplants in your life have to say about us and our pizza. This guide includes wood-fired Neapolitan pies, Detroit-style bricks, and enough sourdough pizzas to feed 10 wolf packs, a hungry soccer team, or both.
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A silky mouthfeel and bright acidity contribute to a refreshing and balanced finish. In a first for Cellarmaker, whose SoMa brewery serves only its own beers by law, there’s room for guest beers at Cellarmaker House of Pizza, which operates under a different liquor license. Current visitors are Sante Adairius (Capitola), Alvarado Street (Monterey), and Highland Park Brewery (LA). In the future, says Casey, expect hard-to-find beers from Cellarmaker’s friends from out of state. I went out of my way enroute to the airport to try this pizza with all the fixins.
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When he's not writing, working at the Brooklyn Brewery or researching his favorite liquids, he enjoys building fires and eulogizing his pug Bella. For excellent thin-crust pizza and frequently-changing specials, head to Pizzetta 211 in the Richmond. We kindly remind you to enjoy our beers with responsibility and refrain from sharing them with individuals under the age of 21.
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Please note that Cellarmaker is not accountable for any information or materials found on external websites. Riverdog Farms Yukon Gold Potato chips, house salt and vinegar salt with a whipped goat cheese dip. Citrus and achiote marinated pork, pickled red onions, cilantro and roasted habanero lime crema.
That’s probably because it’s one of the best pizza options the city has to offer, with nicely charred and puffy crusts plus delicious seasonal toppings. Classics like a margherita will always win hearts and minds, while the salsiccia with housemade fennel sausage, tomato, bell peppers, onions, and mozzarella is also a popular order. We love fermented dough like the city loves ultra-light down, which is why we come back for PizzaHacker’s sourdough pizzas at least once a month. The gorgeously charred, slightly tangy crusts nail the stretch factor—chewy on the inside and a crisp exterior. Don’t overlook the specials written on the chalkboard wall, like the Forbidden Fruit. It’s essentially a Hawaiian pizza with jalapeños and red onions that will please even the most stubborn pineapple-on-pizza haters.
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The Tenderloin can call itself a pizzaiolo destination now thanks to Eric Ehler’s shop at 422 Larkin Street. The pesto pie features fresh and aged mozzarella, basil, and a nut-free pesto. Swing by for single slices or whole pies, or time things just right for a delivery order to your door. Be sure to keep an eye on the business's Instagram for limited-run specials such as a char siu pizza and cheesy beef sandwiches. Tourists and North Beach locals rub elbows under the glowing neon sign that points the way to Golden Boy’s thick slabs of pie. Michael Malyniwsky, the chef at Cellarmaker Brewing Co.’s soon-to-open brewpub and pizza restaurant, Cellarmaker House of Pizza, say’s he’s owned every pizza pan Lloyd has ever made.
The wait times can be long, but the cute 12-inch pies, like the white pie with rosemary and fiore sardo, are great. In her definitive guide to the style, Houck follows its origins to Buddy’s, a bar and restaurant which produced the original Detroit pizza in 1946. 2) In addition, each participant must also bring at least three toppings (don’t be lame) they’d like to try on a slice of pizza. Could be bacon, could be seafood, could be the weirdest veggie in the supermarket… go for it. “Obviously we’re in California, so we’re using everything we have in California,” says the chef, who tops his pies with local toma, “the king of cheeses,” rather than the typical Detroit-style Wisconsin brick cheese.
We love the maranella, which comes with spicy pork sausage, broccolini, and some of the creamiest burrata we’ve ever had. Also consider ordering the tormarancio that has thinly sliced soppressata and very thick tomato sauce. This city loves great Cal-Ital, so we welcome Norcina—and their pillowy, charred, and chewy crust.
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