If there was only one thing to remember from our last trip to San Francisco, it was Tony's Pizza Napoletana. We came here at the recommendation of a fellow foodie friend, as we were in the mood for some yummy pizza. Tony's is nestled right in the heart of Little Italy and boasts an impressive list of accolades, including the 9 time World Pizza Champion, owner Tony Gemignani.
There are three pizza ovens (gas-fired brick oven, Italian electric and a wood-fire) and the menu has pretty much every single type of pizza possible: Neapolitan, Roman, Sicilian, New York, Chicago and California. All their ingredients are imported straight from Napoli, including a special flour used to make a special, award-winning Margherita pizza that is
made in limited quantities (73 a day). Unfortunately, by the time we sat down for dinner, they just sold their last special Margherita -we will definitely try and go earlier next time to snag one.
1. Meatball Gigante #1 - wild mushroom, pancetta, robiola - Rather than the pizza, this meatball was the one thing that left us longing to head back to Tony's and was the meatball that inspired our $10 Meatball post. The meat was flavorful and juicy and paired with a delicious mixture of white and red sauce.This was the BEST meatball ever.
2. Meathball Gigante #2 - Marinara - This was the second meatball we tried, paired with a simple, not-too-tangy marinara sauce. Delicious as well but the wild mushroom one remains our favorite.
3. STG Pizza Napoletana Margherita Pizza (900 Degree Wood Fired) - Since we missed the special pizza, our waitress informed us this one was the next best thing and doesn't taste TOO different from the special. We liked it alot but this margharita still doesn't top the one we had at Pizzeria Bianco in Arizona.
4. New Yorker (1000 Degree Coal Fired) - Our dinner party consisted of a bunch of meat-lovers so it was no surprise that this thin-crust pizza was a hit. The hotter oven resulted in a more charred crust, adding a level of smokiness to the pizza that we enjoyed. The New Yorker was everyone's favorite of the night.
5. Sweet fig, prosciutto, gorgonzola, balsamic reduction (700 Degree electric Pizza Romana) - I'm a sucker for this combination of fig, prosciutto and balsamic vinegar so this pizza was my choice. It was more sweet than expected - almost like a dessert pizza. The crust was a lot thicker as well, similiar to a breadstick. Can't say this pizza or the cooking method was too popular with anyone at the table.
Overall, an unexpected super yummy meal - we will definitely be back for the pizza and the meatballs!
We enjoyed this place as well and preferred it over delfina
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