We're Open till Midnight

This restaurant located in Portero Hill is all about fresh ingredients, housemade pastas, thin crust pizza, and edison-esque lighting and decor. Great for a ladies night out (sit at one of their pub height setups) or date night with your significant other. For dinner we ordered the margherita and topinambur pizza with a side of sweet potatoes. No drinks.. just water - for a total of $38 or so dollars. Not too shabby and more than enough food to feed three famished females (granted we requested two helpings of bread). It was a great start to our night. Sure it could have been the company that made this place memorable, but I left wanting to go back (and I don't even like pizza!)

Flour + Water
2401 Harrison St. @ 20th St.
San Francisco, CA

Pizza Pizza, Mama Mia

12:00 pm, Sunday afternoon
On our way to the Brooklyn Bridge Promenade, I see a long line formed outside of a small building. I must have been hiding under a rock because I had never heard of Grimaldi's in my life. Apparently, it is a legendary pizzeria with three locations scattered around NYC. The average wait time is about an hour and half - even if you are ordering a pizza to go. I'm convinced that I have to eat here before I leave.

8:15 pm Monday night, we bundle up and brace ourselves for the long wait outside in the cold. No line! Can you believe it? They must have known I was coming.

One small with pepperoni, sausage and mushroom, please.

Three slices later.

Grimaldi's IS the best pizza. Thin crust and fresh ingredients. You know it's fresh because you can watch them make it.

I could get used to this.

Sample picture courtesy of c00lmarie

Arizmendi Bakery SF

I have been wanting to try Arizmendi SF's pizza for some time now. (The line is always out the door at their Oakland location) They generally close up shop around 7pm and I almost never get back into the city in time. With slight overcast, I hopped on my bike and headed over to 9th and Irvine. If you don't know about Arizmendi pizza, the menu changes daily. They offer hot or lite-baked, by the slice ($2.25), half ($9) or whole ($18).

Today's pizza was mushroom, arugula and olive oil, served over thin crust. YUMM.. they have a monthly calendar.. check them out at www.arizmendibakery.org.

Believe it or not.. Boboli Pizza

My dad used to make pizza using Boboli dough.. and I hated it! A++ for effort, but D- for execution. The dough was always never crunchy enough and thus ruined the entire meal. You're probably thinking, why not just cook the pizza longer? Well my friend, if we did that, then the toppings would get burnt to a crisp. No one asked for a carcinogen pizza.. anywhooo, Kyle came up with an easy solution.. cook the dough before and after putting on the toppings!!! Ingenius!!!

Ingredients:
Boboli Pizza Dough
Ragu Pizza Sauce
Genoa Salami (from the deli, not the pre-packaged kind)
Shredded Cheese (Any kind you like... mozzarella, sharp chedder, parmesan, etc)
White Mushrooms
Basil

1. Preheat oven to 350 degrees. Cook dough for 15 minutes
2. Take out the dough and start putting on the toppings:
- Slap on some pizza sauce (i usually use half a jar)
- Sprinkle on cheese
- Add salami
- Add mushrooms (i use about 7-8 mushrooms.. it might seem like alot.. but they'll end up shrinking)
- Add more CHEESE!!!
3. Put pizza back in oven for about 10 minutes or until cheese is fully melted and mushrooms are cooked
4. Add basil
5. Place the pizza back in the oven for about 1 minute (you dont want the basil to burn, burnt basil tastes like ass)
6. Enjoy!!!