Berkeley's veteran slice mavens at Gioia manage to deftly meld New York crust with market-driven California ingredients, satisfying even the nearly every Italian food lover in its wake..Former New Yorkers love to gripe about how Bay Area pizza gets it all wrong, but Gioia has always sidestepped these condemnations. Berkeley’s veteran slice mavens manage to deftly meld New York crust with market-driven California ingredients, silencing all but the most cantankerous critics. And the opening of the San Francisco outpost has Gioia’s upping its game, offering a larger dining area and a more extensive menu. The magicians in the kitchen here on Polk Street cook with the same farm-to-fork ethos, it’s just applied to a greater variety of options. (That sounds like a win-win to us.) Try the chicken parmesan sandwich, which features a chunky, house-made marinara on a fresh ciabatta bun. Or bite into the breakfast pizza that's dotted with Neuske bacon, fontina cheese and some sunny-side up eggs. And speaking of eggs, Gioia has a full breakfast menu, which, yes, is as reliably good as its lunch and dinner options. See? There’s a reason San Francisco’s notoriously fickle restaurant crowd has warmly welcomed the East Bay transplant to this side of the bridge—it’s just that good.
5 Dot Burger (available at lunch, brunch, and Wednesday nights)
The Hangover (Calabrian tomato sauce, house made sausage, and fried farm eggs)
Chicken Parmesan Sandwich, $11
Tuna confit salad, $14
14-inch pizza, $18
18-inch pizza, $28
Breakfast pizza, $18
Pork belly and poached eggs, $14
Tuesday - Thursday, 11 a.m. to 10 p.m.
Friday, 11 a.m. to 11 p.m.
Saturday & Sunday, 11 a.m. to 3 p.m. (brunch) & 5 p.m. to 10 p.m.