The best sausage pizza in all of the Bay Area is at Nizza La Bella, reports rworange. The thing to order here is the “For Lombardi” pizza, with fennel sausage and aged mozzerella. They make their own sausage and their own cheese. The sausage embodies every goodness of Italian sausage: a deep fennel flavor, an intense meatiness, all without any greasiness. The cheese is lovely and flavorful, and the little dabs of sauce are nice, too. The crust is appropriately thin, with good crackle. It is a deeply, gruntingly satisfying pizza. It is also a distinctly Italian pizza, so don’t go expecting a classic New York slice. Says twocents, all the pizzas are good, but any with that fennel sausage on it is truly great. Important: to get house-made cheese, you must request it.
Chicken paillard is unexpectedly great, says Morton the Mousse. The breast is perfectly cooked. “Some would send it back as too rare, but those folks don’t know what chicken should taste like,” he says. The chicken is tender, moist, and vastly superior to the majority of boringly grilled chicken breast. It’s served over fries, which makes them limp but wonderfully chickeny.
Also recommended: socca, salade lyonnaise, salade anchoiade, macaroni gratin, onglet steak-frites, skirt steak frites, and bouillabaisse. Their cocktails are uniformly beautiful and uniformly excellent.
The place has gone through some staff changes, and is in the process of expanding and Italianizing their menu. Food quality has increased dramatically. So if you went long ago and were disappointed, give it another shot; many, many chowhounds have begun to fervently recommend the place. anli dares claim that the new incarnation of Nizza La Bella even beats out Pizzaiola.
Nizza La Bella [East Bay]
827 San Pablo Ave., Albany