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San Francisco Bay Area Pizza

East Bay Report: Gregoire & Pizzaiolo

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East Bay Report: Gregoire & Pizzaiolo

brian j | Jan 23, 2006 02:23 PM

Made our way out to the East Bay this weekend for the first time since moving here. Started off the day with lunch at Gregoire. I had the corned beef sammy and my gf had the duck confit sammy. The corned beef was possibly the best I've ever had. It was melt-in-your-mouth good, with a tastey, but not pungent, saukerkraut on top. The roll was nicely toasted and a perfect compliment. I tasted of duck & chanterelle sammy and thought it was also really good, but I think I'd have to go for the corned beef again next time, possibly, being that it was amazingly delish.

Spent the afternoon at Ikea and the Cheeseboard, with a quick stop at Phoenix Pastifico for some fresh organic meyer lemon spaghetini (which I cooked last night and was wonderful).

For dinner went to Pizzaiolo. Got there early at 5:15 and there was already a line. We got in and ended up sitting at the bar, which was totally fine. The place filled up fast and was quickly buzzing with the joyous sounds of people enjoying the modern rustic charm of the place.

At first we just ordered the meatballs and a margharita pizza, but then I spied my neighbors at the bar enjoying the squid and I knew I had to have it. I also remembered it being highly recommended by some others round these parts and knew I couldn't go wrong. And wrong it certainly was not. The rosemary calamari with aioli was the best squid I can remember eating anywhere in the USA. With every bite I was transported back to San Sebastian, Spain, and memories of our favorite tapas bar, La Cuchara de San Telmo. The squid was tender and only slightly flavored with rosemary, which pleased me, as I dislike too much rosemary. The aioli and olive oil sauce that adorned the squid and plate were a wonderful accompaniment.

The meatballs were also a hit. They were suprisingly filled with fresh pignoli nuts. The meat was supple and flavorful served atop creamy polenta with a splash of red sauce.

We concluded the meal with the simple margharita pizza with bufala mozzerella. The crust was a bit too thin, but nonetheless it was a great pizza. The sauce was spicy and complex and the our favorite aspect of the pizza.

Thanks to everyone for guiding us to these amazingly delicious spots. I look forward to learning more and sharing our experiences here for all to enjoy.

Cheers!
Brian

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