#pizza-port

#pizza-port

"We eat in the bar and have a glass of wine and a truffle pizza. We love that."

Del Mar West Palm Beach spans 12,000 square feet and features a picturesque outdoor terrace, reflecting the effortless elegance of the Mediterranean coastline with natural textures and warm neutrals.

Fresha, born Frescia Belmar, is nominally a jazz bassist, but her artistry transcends the form, moving effortlessly between jazz, rock, fusion, and R&B.

The petite filet mignon, cooked medium-well, was as tender as it was well-seasoned, melting in my mouth with each bite. Sprinkled with Bavette's steak salt, this steak was the headliner of the meal.

"I didn't want to put a Contramar here. I didn't believe a restaurant like Contramar can actually have a replica. Then she proved herself wrong."

Golden Child aims for a polished yet social atmosphere, resembling a members' club vibe without the exclusivity, making it accessible to all guests.

Mozzeria is a Deaf-owned and -run food truck regularly pitching pizza pies all over the Bay Area, continuing the tradition of the original restaurant that closed in 2020.

East West Pizza serves Neapolitan-style pizzas with Indian toppings and sauces, offering a unique culinary experience that combines traditional Italian pizza with Indian flavors.

The Bay Terrace location has been inspected five times since May 2025, and only once has it scored within the A-grade range without additional flags worth noting.

Sakesan, though not at all stuffy or fancy, still works if you want to iron something and run some product through your hair.

We really want to lean into Max's delicious savory items and expertise in sort of doing, like, more made-to-order sandwiches. It's something that we haven't been able to do, and I think would be really super fun.

For a city best known for tangy sourdough and loaded Mission-style burritos, San Francisco is surprisingly home to quite a few pizza joints. From crispy Detroit-style to classic New York-style slices, you can find just about every type of pie in the Bay Area, and there are some pretty fun stories behind them. A perfect example is Del Popolo, a family-owned operation that grew from a makeshift food truck to earn a spot on Tasting Table's list of the best pizza places in every state.

This 300-seat, midcentury-modern-accented spot in Rivermark Plaza centers around wood-burning spitfires and ovens. The chicken is crisp-skinned and juicy and the chicken bacon club sandwich is everything you expect from the classic, but much more flavorful thanks to the attention paid to each ingredient. The pizza crusts are puffy and perfectly charred--go for either the diavolo, with spicy salame, roasted jalapeños, and Calabrian chili-infused honey,

Since opening Tony's Pizza Napoletana at 1570 Stockton Street in 2009, chef-owner Tony Gemignani deserves a lot of credit for keeping pride in the neighborhood. He has invested in it with this restaurant as well as three surrounding business: Capo's, which is another pizza and pasta-focused restaurant; Toscano Brothers/Dago Bagels, a bakery featuring Italian breads; and Giovanni Italian Specialties, a store selling items such as fresh focaccia sandwiches, flours, condiments, and dough balls that you can pass off as your own at home.

They describe their pies as taking inspiration from elements of Neapolitan and New York pizzas, reframed in the gastronomic window of Northern California. What's that mean? Well, the dough is slow-fermented, and the pizzas are baked longer and at lower temperatures than usual. Crafted with organic grains from Central Milling and a poolish pre-ferment, the dough undergoes multiple days of cold fermentation prior to being stretched and topped.