The former cult-following pop-up has landed in an industrial West Oakland space that can barely fit all of the sourdough crust enthusiasts who flock here every night.
Get the only two pies on the menu: One flawlessly executed margherita and one rotating special, each the size of a bike wheel and smothered in freshly grated parmesan.
The crust is a puffy tang-fest that's charred and bubbly all over. No edge will be left behind. And by the time you finish, you'll find cheese in crevices you didn't even know existed.
It gets busy here, but you won't have to worry about them selling out within minutes like they did in their pop-up days.
Collection
[
|
...
]