Darkly painted room w/ juke box blasting obscure music. Loud. Fun.
The place offers two types of pizza: Deep Dish and Thin Crust, but I can only speak for the classic Deep Dish. Excelent. Similar to Zach's in East Bay. The crust was crunchy and satisfying due to its coating of cornmeal. Just thick enough to withold the substantial toppings. A tangy layer of homemade sauce concealed a thin layer of mozerella. It realy hit all the right tastes and textures (let it cool down a few minutes). The "classic" variety included chunks of sweet sausage and peppers. Next time I go will try the Signature which includes spinach and ricotta.
Salads are the only other thing on menu, and are also very good (and big).
Great selection of microbrew beers on tap as well as some unique bottles. I had a Trappist style beer from Texas that I highly recomend--very close to Chimay Double.
My girlfriend had a Red Bull and Champagin concontion.
Pizza was in the lower 20s, the sald was around 10, the beer was 4, and the cocktale was 7.
Closest thing to Chicago Style Pizza I've found in SF.
As a weary New Yorker, it will be a month of Sundays before I venture over to the "thin crust" side of the menu. Let me do if you do though.
Divisidero and Golden Gate
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