Restaurant: Zero Zero
Location: 826 Folsom (San Francisco)
Type of restaurant: Pizza
We stipulated: For our last night in New York, we wanted to eat near our hotel, and find something tasty but also kid-friendly. Artisan woodfire pizza: A yes for us. Any pizza at all: A yes for the kids. Win win.
They stipulated: "With Zero Zero, noted chef and certified pizzaiolo Bruce Hill (BIX, Picco, and Pizzeria Picco) offers San Francisco diners a unique venue for his wood-fired pizzas and other Italian offerings. Opened Summer 2010 in the SOMA neighborhood Zero Zero takes its name from the ultra-finely ground flour used in traditional Neapolitan pizza dough and features variations on the pizzas that have developed a devoted following at Hill's Pizzeria Picco in Larkspur, just across from the Golden Gate Bridge in Marin County. Zero Zero's menu also includes inventive pasta dishes, a range of starters and antipasti, including crudo, house-cured salumi, a changing selection of bruschetta and salads, and, for dessert, Hill's signature soft serve ice cream."
What we ordered: Fillmore pizza (Hen of the Woods Mushrooms, Leeks, Mozzarella, Grana Padano, Pecorino, Fontina, Garlic, Thyme - $17.50); Margherita pizza (Tomato Sauce, Basil, Mozzarella, Grana Padano, De Padova Extra Virgin Olive Oil - $14.50); Radiatore with Braised Short Rib, Lacinato Kale, Marrow Butter and Gremolata ($21.50)
High point: We almost didn't get the radiatore, but I'm glad we did. The short rib made for a nice, hearty dish.
Low point: It's a bit of a scene, so perhaps still not the best place to take the kids. Yet ironically it was the obnoxious couple next to us that forced another couple to move tables.
Overall impression: Great spot if you're in the SOMA area. Pizzas are fantastic, but don't pass up the pasta! I wish I had known about the soft serve, but then again, we over ordered and were stuffed. (The cold pizza made for a good breakfast the next day.)
Will we return: I could see us returning if we were back in SF and once again staying close by.
No comments:
Post a Comment