Zero Zero is like SOMA’s answer to Pizzaiolo, although the new restaurant by Bruce Hill (Pizzeria Picco, Bix) doesn’t quite reach the level of that East Bay casual-Italian stalwart.

“The focus is on farm-driven ingredients and a party-like atmosphere,” says Foodnut8, and by 6:45 p.m. there’s a wait for a table. Fortunately, the cocktails are a strong point—DezzerSF says the High Smolder, made with Tres Agaves tequila, has “a well balanced tartness, sweetness, and a medium spicy kick.”

For starters, DezzerSF highly recommends the fried chicken thighs with tomato sauce and yogurt sauce, garnished with fried basil, and the ricotta stuffed squash and fried squash blossoms are an appealing “mass of lightly fried stuffed vegetables that even carnivores could devour quickly,” says Foodnut8.

There are ten pizzas on the menu, but the more ingredient-heavy ones tend to be soggy in the middle. A classic margherita is a solid bet, says Foodnut8, with a touch of De Padova extra virgin olive oil and high-quality cheese.

House-made pappardelle is excellent, but it’s paired with braised pork shoulder that Foodnut8 found unbearably salty. Spaghetti with shrimp, broccoli rabe, mint, and chiles is tasty, says DezzerSF, but also on the salty side.

For dessert, there’s organic soft serve ice cream, and that alone is a reason to return for margieco, who loved the olive oil and sea salt flavor. The ice cream is super smooth, and the cheesecake topping fab, says Foodnut8. You can design your own ice cream concoction, but the extras add up quickly.

Zero Zero [SOMA]
826 Folsom Street, San Francisco

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