The new eatery promises to serve pizza unlike any in the world.
It's not exactly 'meat-centric,' explains Slice, but it's damn good.
J. Gold suggests getting there now before Adam Fleischman's pizza project becomes as ubiquitous as Starbucks.
The Pizzaiolo/Boot & Shoe owner has another non-pizza restaurant planned for a space across the street from Boot & Shoe on Grand Avenue.
Fifteen dollars buys as many of David Santiago's slices as you can stuff down your maw.
Deaf-owned Mozzeria (3228 16th Street) is set to serve its 7,000th customer this week, and the Journal throws them a little attention, noting that the restaurant is "likely" the first deaf-owned restaurant in the city, and one of the only...
The space will open in the Luna Park development.
The juice is on fire these days, as yet another fresh squeezery sets its sights on the Westside.
The name remains up in the air.
Behind the pizza bar is David Santiago, formerly of New York's Luba and Long Beach's Suba.
The chef commits her answers to posterity in a new video series for Serious Eats.
The former Misfit chef introduces gluten-free crust and vegan cheese for Downtowners needing a more careful approach to pizza.
They're moving into the recently vacant Start 16 space.
As we mentioned last summer, Emeryville's Public Market is trying to make itself cooler after a few years living in the shadow of the shinier, newer Bay Street complex. Today we get the news that Sacramento pizzeria Hot Italian is...
It's in honor of his newborn baby daughter, Apollonia.
Richard Reddington's new pizzeria is just about ready.
Ex-Flour + Water pizzaiolo Jon Darsky is launching a pizza truck, with an on-board, 5,000-pound, wood-fired oven from Naples.
For anyone who doesn't want Chinese and really needs to escape endless loops of A Christmas Story.
The chain shows off its skills with a few slices and a wicked way with Photoshop.