Just had a slice @ arizmendi in emeryville--today's toppings were squash and onions and various and sundry--i'm being purposefully vague--arizmendi and the cheeseboard are such icons that i feel like should whisper when i say: they all taste the same, no matter what the topping. not a bad taste. but how do you top pizza w/ a whole host of different ingredients, day to day, and not have the flavors be distinct and clear?
Arizmendi Bakery & Pizzeria
4301 San Pablo Ave, Emeryville, CA 94608