Pizzaiolo has been selected as a best restaurant
by a major publication or website.
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Listed below are links to reviews of Pizzaiolo from around the web.
[ more from ae.contracostatimes]
| "The funny thing about Pizzaiolo's new restaurant culture is that it feels strikingly old. The wide, rangy storefront (it used to be a hardware store) has the quality I imagine 1960s Greenwich Village coffee houses had -- pieces of contemporary style scatt..." |
1 reviews
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[ more from bunrab]
[ more from diablomag]
"It was early in her 12-year stay at Chez Panisse that Mary Jo Thoresen, now pastry chef and co-owner of Jojo on Oakland’s Piedmont Avenue, learned that success sometimes comes from not struggling with the insurmountable. “We had this dessert o..."
[ more from dishola]
"Keep telling yourself that, and you still won't believe how good this pizza is...."
[ more from eastbayexpress]
"Charlie Hallowell loved working the ovens at Chez Panisse so much he made them the focus of his own restaurant, a former hardware store stripped down to its brick walls and built back into a casual, stylish space. Pizzaiolo’s pizza is good -- combinations..."
[ more from gayot]
| "Oakland's food-centric Temescal district counts this hifalutin' pizza joint as one of the most sparkling jewels in its crown. Chef-owner and Chez Panisse alum Charlie Hallowell strips the walls to bare brick, adds a rock 'n' roll soundtrack and artisan li..." |
1 reviews
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[ more from givemesomefood.typepad]
"Sometimes, when I have a berry pie, it is hard to keep together once you cut it because the berry filling is so runny. This pie filling had the perfect consistency and held nicely to a fork...."
[ more from hungryhedonist.blogspot]
"There were a few pastas on the menu that night, but the spaghetti alla norma was the natural choice, after my server informed us that the dish was meant to resemble Mt. I rushed to take the photo right when it arrived; with the shaved ricotta and rising s..."
[ more from kqed]
"i totally understand the sentiment of all those who are avoiding pizzaiolo because of g and g, however, before you hate pizziolo too much, talk to other businesses that have that same money-grubbing landlord. ive been working on that street long enough to..."
[ more from sanfran]
| "Review: On a stretch of Telegraph Avenue that has morphed into something of a Gourmet Ghetto South, chef Charlie Hallowell cooks food of the Old Country by way of Niman Ranch. His daily-changing menu includes a few pastas, like bucatini in a mellow pork r..." |
1 reviews
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[ more from savorysanfrancisco]
""The single oven, helmed by former Chez Panisse pizza guru Charlie Hallowell, churns out perfectly blistered, thin-yet-chewy crusts topped with choice local ingredients like mushrooms and house-made sausage...."
[ more from sfgate]
"I was initially disappointed when the bollito misto -- a pale boiled chicken leg, hunk of oxtail and a gray slice of pork shoulder floating in a broth studded with celery and carrots -- came out on a luncheon-size plate; it seemed drab and overpriced for..."
[ more from sfweekly]
"Very hip, happening artisanal wood-oven pizza place in the Temescal District of Oakland; devotees line up for a crack at the daily-changing menu of starters, salads, pizzas, pastas, and a couple of main-course items (like pork cooked in milk or roasted wi..."
[ more from shortexact]
"There was a great deal of anticipation in the East Bay’s foodie circles for the opening of ex-Chez Panisse Charlie Hallowell’s Pizzaiolo in the burgeoning Temescal, and the fact that some months later, people still crowd on Telegraph Avenue ne..."
[ more from sliceny]
"When his workday doesn't involve ordering one of each doughnut at a well-regarded New York City doughnuttery, he gets to eat pizza from some of the country's best pizzerias and write about it for Details magazine. His findings cover some familiar ground t..."
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