We got a Slice House in Castro Valley recently–that’s where Tony G. started his career.
According to my cousin, who was an intern at Cheeseboard, maybe 20 years ago, they tend to stick to easily assembled toppings that don’t require long cooking like tomato sauce. Apparently his 40 or so bosses, they are a co-op, would get annoyed when he’d bring canned tomato sauce to work and say it made all their pizza taste better.
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What does an intern at Cheeseboard do versus regular employees/ owners?
Mainly, I recall he didn’t get a vote.
Yesterday I had a chicken tikka pizza from Tadka in the Mission, which is open until 2am. It was not bad, topped with lots of neon red chicken. It was a little on the wet side, possibly due to the plethora of toppings. There was tamarind sauce and packets of parm and red pepper as condiments.
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Yesterday’s Arizmendi slice in their Sunset location. The masala curry gave it a bit of an Indian pizza vibe.
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Last weekend I had a pizza from Steps of Rome Trattoria in North Beach, which reopened this year in the former Cassava space. I had the eponymous Steps of Rome pizza ($25), which has mozzarella, guanciale, pecorino romano, thyme, caramelized onion, and EVOO. It’s a white pie without any tomato. It was a very good pizza. The crust was more Neapolitan style than Roman tonda style I think, it was tender with a puffy cornicione. There was a lot of cheese on it, with some sweet caramelized onions and sweet fatty chunks of guanciale. There was also some thyme which gave it a nice earthy herbal flavor.
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Jules Pizza, Lower Haight, SF. Right around the corner from Toronado if you have to wait for a table. I really like their crust, crispy and airy. Looks more charred than it tastes. Some interesting combinations. The caesar salad was very good with avocado (unnecessary) and pickled string beans.
Hot Drunken Sailor (charred early girl tomato arrabbiata sauce, garlic, oregano, caper, anchovy and house made mozzarella) was bold and spicy. Fun Guy (mushroom cream, mozzarella, pecorino siciliano, hornkuhkase, maitake, honshimeji and chanterelle mushrooms, black garlic tamarind sauce) was also very good - the black garlic tamarind sauce was sweet, almost like caramelized onions but more interesting. Henhouse saison on tap.
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