San Francisco, CA 94131
SF Weekly's Description
Few can make a pizza crust like Sharon Ardiana. Glossy and golden, the rolling swell of the lip barely tamed, the crust seems to float off the plate; every bite resounds with a hollow crack. Ardiana's seasonal pies ― in the spring, say, finely chopped asparagus with Meyer lemon and a farm-cooked egg ― always catch the eye first, the Atomica (mushrooms, onions, chiles) have justly earned a permanent spot on the menu. The tiny, casual Glen Park restaurant gives almost as much attention to starters (fresh salads, excellent salumi) and the roast of the day, and the all-Italian wine list is well-chosen. Children are welcome.
Tips from foursquare
Worth the drive. The food is only second to the owner, Sharon, who is an absolute sweetheart. -Yigit Pura, Top Chef Just Dessert
Some of the best pizza in town! Thin-crust, Neapolitan style!
Try the Margherita pies. The sauce, the cheese, the basil, the olive oil – they sing together.
Go to Gialina and get the meatballs, the Atomica or potato and bacon pizza.
Best pizza in the city. Better than Delfina.
More Italian Restaurants in San Francisco / Bay Area
Reviews and News
Wood, shmood, asserts Gialina Pizzeria's Sharon Ardiana, who's preparing to install a gas-fired Wood Stone oven in her second restaurant, Ragazza.... More on Gialina »
A couple of years ago, my neighborhood was distinctly improved by a new bakery. I was dashing out its door the other Sunday with a ham-and-spinach... More on Gialina »
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