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Who Serves the Best Pizza in San Francisco?

Who Serves the Best Pizza in San Francisco?


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Pizza is arguably America’s most varied and beloved dish, one whose devotees are some of the most opinionated, and yet it remains one of the most accessible foods there is. Today, there’s better pizza, more knowledge about it, and interest in it everywhere. That accessibility and loyalty makes for some tremendously spirited debate.

Considering the passion pizza inspires, responsibly declaring America’s Best Pizza can be challenging. But The Daily Meal doesn't shy away from the challenge. For our third-annual pizza ranking, we again sought the nation's best pies and slices, considering more places than ever in our quest for the best. We researched and added 275 more pizzas and recruited a group of 30 more experts to weigh in than for our 2013 list. Some 700 pizza spots were considered by 78 panelists, comprising The Daily Meal’s in-house pizza experts and city editors, American chefs, restaurant critics, bloggers, writers, and pizza authorities. We compiled the data, and although there could only be one winner, there is plenty of seriously good pizza being made across America, including in San Francisco.

Although this restaurant in the City by the Bay claims to specialize in house-made pastas, their pizza is formidable. Baked in a wood-fired oven, the thin-crust pizza at Flour + Water blends Old World tradition with modern refinement, according to chef and co-owner Thomas McNaughton. Pizza toppings vary depending on what’s in season, making each dining experience unique, but Flour + Water’s textbook Margherita is amazing — so much so that it snagged the very respectable #7 spot on our list. Heirloom tomatoes, basil, fior di latte, and extra-virgin olive oil… if only the simplicity implied by the restaurant’s name could be duplicated in pizzerias across the country.

Flour + Water beat out local competitors Tony's Pizza Napoletana (#10), Una Pizza Napoletana (#11), Pizzeria Delfina (#35), Zero Zero (#73), and Del Popolo (#90) to score the highest of any pizzeria in the city on our compilation which means that, according to our panel of experts, they are the proud home of the best pizza in San Francisco.


About Us

I was born and raised as a Colorado girl on a healthy diet of bagels and pizza. Everyone always asks when I first fell in love with pizza, and I can honestly tell you that it happened twice. The first time was as a kid — my mom used to make her famous sesame crust pizza, covering the kitchen with a fine layer of flour and filling pans upon pans with the crunchy crust. The second time was when I went to Italy to study Journalism. Instead of coming back to work for a newspaper, I started my quest to make the perfect pizza. I was living in San Francisco at the time and went to every pizza place I could to try and improve my dough recipe. However, It wasn’t until I met and worked under my mentor, Tony Gemignani, that I truly understood the craft. After working for and learning from him for five years I knew that ultimately I wanted to have my own place. It took a few years after moving back to Boulder to find the perfect little spot to sling my pies.

There are two sides to every business, and while I love creating new recipes and ideas, my brother, Peter, is the savvy business part of the restaurant. Without him, the Pizza Garage wouldn’t be around. He’s also there to help around the shop whenever we need him. We are a family-run business, the result being that there are a few quirks, but the restaurant and food is packed with so much love.

Here at the Garage we are always playing around with new recipes and ideas, bringing our customers the freshest, highest quality ingredients. We use organic greens and veggies, as well as make all of our recipes from scratch in-house. We are constantly evolving our recipes and techniques to serve the best products.


Chef Mark Dommen from One Market Restaurant in SF shares tips for making pizza from home

SAN FRANCISCO (KGO) -- Making restaurant-quality pizza from home is easier than you think. Mark Dommen is the chef and partner of One Market in San Francisco and has mastered his pizza-making skills with the help of his daughters.

They invited us into their backyard for a pizza-making party and shared some tips and tricks along the way. You can't go wrong with this easy recipe that will add some fun to your weekend!

Recipe
Makes 6 pizzas

Ingredients:
5 cups 00 flour (or all-purpose flower)
1/2 teaspoon yeast
2 cups water
20 grams kosher salt

Instructions:
1. In a small bowl, whisk the yeast with 1/4 cup of the water and let stand until foamy, about 5 minutes.

2. In a stand mixer fitted with the dough hook, combine the 5 cups of flour with the yeast mixture and the remaining 1 3/4 cups of water and mix at low speed for 1 minute. Increase the speed to medium and mix until all of the flour is incorporated, about 4 minutes. Add the salt and mix at medium speed until a soft, smooth dough forms, about 5 minutes longer.
3. Scrape the dough out onto a lightly floured work surface and form it into a large ball. Transfer the dough to a bowl that was brushed with olive oil and cover the bowl securely with plastic wrap so that it's airtight. Place the dough in the refrigerator for 24 - 36 hours. It will double in size.
4. Let the pizza dough return to room temperature in the bowl, about 2 hours.
5. Lightly dust 1 large baking sheets with flour. Scrape the dough out onto a lightly floured work surface and punch it down. Using a sharp knife, cut the dough into 6 even pieces. Form the pieces into balls and transfer them to the prepared baking sheets. Cover tightly with plastic wrap and refrigerate the dough for at least 8 hours or overnight. Bring back to room temperature before you use it. It will have doubled in size.

Cheese options include:
Burrata
Goat
Mozzarella

Calabrese Salami
Prosciutto
Pepperoni
Mushrooms
Arugula
Caramelized Onions
Pesto

Click here to learn more about Chef Mark and the restaurant.

One Market is part of Golden Gate Restaurant Association, which helps promote the Bay Area restaurant community. To learn how GGRA is offering resources to restaurants during COVID-19, visit here.


A Slice of History

PHOTO: Robert tossing the first pizza, with his father Frank looking on, at the grand re‑opening of Toto’s Daly City in 1961.

Five generations of tradition serving great pizza and other Italian speciaties in a family-like atmosphere, now offering the San Francisco Bay Area pizza delivery and takeout.

Pasquale and Frank with Toto’s delivery vehicles at San Francisco location, circa 1954

Celebrating years of service! 1932–

Takeout, delivery or catered, our quality and service is as traditional as our pizza!


Who Serves the Best Pizza in San Francisco? - Recipes

Updated MAY 20,2021

GIORGIO'S WILL BE OPEN FOR PICKUP AND DELIVERY DAILY 11AM-8:00PM. PLEASE GET YOUR ORDERS IN EARLY.
BREAKING NEWS! GIORGIO’S HOPES TO REOPEN DINING ROOM SUMMER 2021

This will allow an exciting and complete remodel of seating area, kitchen, and especially new and renovated restrooms.

We miss seeing and serving you inside like the good old days. Thank you for your continued support by picking up Giorgio's wholesome Italian comfort food or having us deliver it to you.

And thanks for your patience through our remodeling. We look forward to returning refreshed and poised to happily serve you for another 45 years.

In the meantime, Giorgio's is still taking all the proper precautionary measures inside the restaurant to ensure that we have a safe environment for our employees. Constant sanitizing and hand cleaning is our motto

We hope our innovations give hope to other restaurants nationwide to stay afloat in the safest manner while providing necessary services to their community as well as providing the safest atmosphere for their employees.

In conjunction, we are strongly encouraging credit card payments over the phone and strongly encouraging the use of credit card. Also, we are not requiring signatures on credit slips. In this way we can pass you your food via our takeout window without contact.

For delivery customers we are offering no contact or quick pass. If you choose no-contact the drivers will leave the order on the doorstep or where directed and call/text to let you know the food has arrived. No signature required.

Furthermore we are contributing to local food banks as well as providing a daily stipend of food for our most impacted and furloughed employees.

Thank you for your support and allowing us to provide nourishment and comfort to our community during this difficult time.


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626 East Lewis Street
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Metro Pizza
( 5 Locations including:)
1395 East Tropicana Avenue
Las Vegas, Nevada
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(702) 736-1955

This is the Best Pizza in Las Vegas

We have visited hundreds of Pizzerias across the country, learning and gathering recipes to bring our guests a taste of home, wherever home might be. "

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INTERNATIONAL SCHOOL OF PIZZA

The Scuola Italiana Pizzaioli is one of the oldest most prestigious pizza schools in Italy and was founded in 1988. With over 20 schools worldwide the Scuola Italiana Pizzaioli has certified pizza chefs from all over the world. Now the Scuola Italiana Pizzaioli has a permanent new home in San Francisco, California along with The International School of Pizza and The United States School of Pizza.

The Scuola Italiana Pizzaioli is one of the oldest most prestigious pizza schools in Italy and was founded in 1988. With over 20 schools worldwide the Scuola Italiana Pizzaioli has certified pizza chefs from all over the world. Now the Scuola Italiana Pizzaioli has a permanent new home in San Francisco, California along with The International School of Pizza and The United States School of Pizza.

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The Scuola Italiana Pizzaioli is one of the oldest most prestigious pizza schools in Italy and was founded in 1988. With over 20 schools worldwide the Scuola Italiana Pizzaioli has certified pizza chefs from all over the world. Now the Scuola Italiana Pizzaioli has a permanent new home in San Francisco, California along with The International School of Pizza and The United States School of Pizza.

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The Scuola Italiana Pizzaioli is one of the oldest most prestigious pizza schools in Italy and was founded in 1988. With over 20 schools worldwide the Scuola Italiana Pizzaioli has certified pizza chefs from all over the world. Now the Scuola Italiana Pizzaioli has a permanent new home in San Francisco, California along with The International School of Pizza and The United States School of Pizza.

The Scuola Italiana Pizzaioli is one of the oldest most prestigious pizza schools in Italy and was founded in 1988. With over 20 schools worldwide the Scuola Italiana Pizzaioli has certified pizza chefs from all over the world. Now the Scuola Italiana Pizzaioli has a permanent new home in San Francisco, California along with The International School of Pizza and The United States School of Pizza.

The Scuola Italiana Pizzaioli is one of the oldest most prestigious pizza schools in Italy and was founded in 1988. With over 20 schools worldwide the Scuola Italiana Pizzaioli has certified pizza chefs from all over the world. Now the Scuola Italiana Pizzaioli has a permanent new home in San Francisco, California along with The International School of Pizza and The United States School of Pizza.

The Scuola Italiana Pizzaioli is one of the oldest most prestigious pizza schools in Italy and was founded in 1988. With over 20 schools worldwide the Scuola Italiana Pizzaioli has certified pizza chefs from all over the world. Now the Scuola Italiana Pizzaioli has a permanent new home in San Francisco, California along with The International School of Pizza and The United States School of Pizza.


A Pizza Snob's Approach To Toppings

As a writer for the people, I often try and suppress my inner pizza snob. I try and pretend that all pies are created equal, and that there is goodness to everything on a crust. Sometimes I even manage to convince myself. After all, if tens of thousands of people enjoy eating buffalo chicken pizza, there's got to be something good about it that I'm missing, right?

Well today, I'm letting diplomacy take a little breather and laying out a few of my hard and fast ground rules about pizza toppings.

On a recent trip to San Francisco, I took the BART out to Oakland to try out Pizzaiolo. Much like Adam did, I found the pizza there to be pretty unremarkable, though I understand it's got its share of boosters in the area.

But I'm not here to talk about that. What I'd rather blab a bit about is the philosophy of toppings. What you decide to put on top of your pizza can say a lot about you as a person as well as a pizza eater, and there was a pie at Pizzaiolo that really drove this home to me.

When I first saw the summer squash special pie on the menu, I thought it sounded great. I love zucchini and summer squash, zucchini flowers are one of my favorite seasonal summertime treats, and it is, after all, the height of summer squash season and we're in goddamn California, how could this pizza help but be great?

But it came, and it wasn't. See, as much as I like squash, it's got a pretty mild flavor. Stick it on a crust and add some cheese and a drizzle of pesto to it, and all it really does is water down everything else. As pretty as the pie looked when it came out, I've got to say that it was downright bland.

Much as many people like to take a kitchen sink approach to adding toppings to pizza (this seems to be particularly prevalent in California), I've come up with a rule for my own topping choices, and it's this: Whatever is added to my pizza must be more flavorful than the last thing I put on it, and no single topping shall be so strongly flavored that it masks the flavor of those that come before it.

Ok, I admit, it's hardly an empirical measure and one that's still largely based on personal taste, but let's take a look at a few of the implications.

Case Studies

First off, many raw vegetables go right out the window. As we've already seen watery zucchini and squash only serve to make good cheese and crust watery and bland. All but the very best raw tomatoes will do the same. Sliced avocado? No thanks—sure it adds creaminess, but we've already got that from the cheese, and hot avocado is just. icky. I've been to some pizza joints—like Anna Maria in Williamsburg—that throw chopped romaine on their pies and call it Caesar Salad pizza. I call it salad on a pizza. Two things that are far better enjoyed separately.

If you want to do it right, you've got to pick a green that is powerful enough to stand up on its own. The Red, White, and Greenberg from Paulie Gee's in Green Point, for example, uses peppery arugula to stand up to the sharp pickled red onions and creamy fior di latte base.

Of course, some bland vegetables can be saved. Par-cooking zuchinni, say, on a grill will get rid of some moisture, intensify its sweetness, and add some smoky char—all welcome additions to a pie. Same goes for eggplant or summer squash. Peppers can work if sliced thinly enough to caramelize and sweeten a bit, but I prefer them pre-roasted. Caramelized onions are fantastic, and raw onions can work, but again, they've gotta be done right. Thin sliced sweet red onions on the Rosa from Pizzeria Bianco in Phoenix for example (which I've never tried at the source, but have been floored by even when reheated the next day). They add just enough flavor without getting that icky wet steamed onion texture that thicker slices would get.

Pickling can do wonders, adding sweetness, bite, and complex spicy notes to any vegetable, though it works best with firm, crisp ones, like the fennel and onion atop the pickled vegetable slice at Best Pizza in Williamsburg.

Some vegetables are flavorful enough to use on their own—I'd eat shaved asparagus or brussels sprouts leaves on any pizza—but become even better under the intense heat of a wood-fired oven, like with the crazy-good Brussels Sprouts Pie from Motorino in the East Village, or the Shaved Asparagus Pizza from Jim Lahey's Co.

Personally, I love adding raw radicchio or kale to my pies. They go from being bitter and sharp to sweet and charred as the crust bakes. It's a pretty magical transformation.

Other vegetables are so strongly flavored that they almost need another equally strongly flavored topping to go along with them. I mean, where would bitter broccoli rabe be without some spicy and sweet Italian sausage to go along with it? (In chunks please, not slices).

This brings us to another issue.

What About Meats?

Yeah, what about 'em? I mean, I like meat of all kinds, I like pizza, shouldn't I like all kinds of meat on my pizza?

Absolutely not!

As with vegetables, some meats add to a pie, others detract, and in general, the line can be pretty strictly drawn down cured vs. uncured, fermented vs. fresh lines. Thinly sliced steak or ground beef on a pizza is to me just as much of a sin as adding bland vegetables: all they do is dilute the flavor of the sauce and a well-made crust.

Indeed, despite numerous attempts from every fast food pizza chain on the planet, has anybody here ever had a cheeseburger pizza worth eating? Even our very own Adam Kuban tried (and failed!) at this seemingly impossible endeavor.

Then of course, we get to the ultimate figurative line in the sand when it comes to toppings: Chicken. There are those who love it. Even our very own Ed seems to have been convinced by his son that it is not something that need necessarily be shunned. To you, Ed, I say hold fast! I understand the cognitive dissonance of wanting to simultaneously support your son despite his transgressions in the realm of good taste, but I beg of you—don't let love of your own blood, your own kin obfuscate love of good pizza! The latter is a far more rewarding (and tasty) relationship.

Chicken, whether by its breeding or its genetics, is bland. It doesn't add much to a slice of pizza that it wouldn't add just as well if served on the side, see what I mean? There's no cosmic synergy in a chicken pizza, no greater-than-the-sum-of-its-partsness. (Don't even get me started on pasta-on-pizza. the horror!)

Sure, pizza and chicken cook in the same oven, but they remain largely unrelated to each other. Pepperoni, soppresata, or a good chunk of sausage, on the other hand, cooks not just on top of the pizza, but with the pizza. They release salty, flavorful fat that mingles with the melted cheese, drips into the sauce, and flavors the whole pie. They crisp up on the edges, adding salty, crisp bits of texture to match the crunch of the crust underneath.

The very best pepperoni or soppresata should curl up as it cooks so you get contrast between the crisp fried edges, the meaty bottom, and the melted fat pooled in the center (what Adam aptly calls the "pepperoni chalice").

Of course, some people seem to have come to the realization that chicken on its own is not the ideal pizza topping, which is where we enter the world of the three chicken-dish-pizza-hybrids. Namely, Buffalo Chicken Pizza, Chicken Ranch Pizza, and Barbecue Chicken Pizza.

These are pizza variants that you see commonly in college towns and in Middle America. Indeed, a pizza joint that didn't offer chicken ranch (or at the very least the option to sub tomato sauce for ranch dressing) in Michigan would seem downright odd. But at the risk of sounding like a total pizza snob (as if I haven't already done so already), I'm going to say this: buffalo, ranch, and barbecue chicken pizza were created only to cover up poor pizza. That is, it was created in places where the basics—crust, good sauce, good cheese—were not understood or executed well enough, and thus needed an additional dish of food spread on top of it to add flavor.

That's not to say that all sauce-and-chicken pizza these days is made on inferior crust—the combo has become popular enough that you can now find it at all sorts of pizza joints from great to piss poor. I guess that's what happens when a collective flavor memory reaches critical mass?

To sum up: cured meats, like pepperoni, sausage, ham, guanciale, lardo, soppresata, capicola, pancetta, heck, even anchovies = all good. Fresh meats like steak, ground meat, chicken, pork, seared tuna = leave it on the side, thanks.

Total Whack-job Pizza

Finally, we come to the totally, utterly, completely whacked-out, wtf-were-the-creators-on? pizzas.

Yeah, I'm talking about those creations—almost invariably from Asia—that combine utterly incongruous ingredients (sweet corn, shrimp, and mayonnaise seem to be favorites) or feature interactive, edible hybrid crust structures.

Think: Whole Shrimp Cheese Bite Pizza from Pizza Huts in Japan and South Korea where the entire outer crust edge of a pie is replaced with whole shrimp wrapped in cheesy dough puffs.

Or how about the Triple Cheese Pizza from Domino's in South Korea? That would be three thin crust pizzas stacked on top of each other with a layer of cheese in between each and on the top cheddar, camembert, and emmenthaler respectively.

I try not to pass judgment on something until I've actually tasted it, but I have no compunction about breaking out the big fat "NO" stamp on these monstrosities even before I travel half way around the globe to taste them.

The Best And The Worst

And I'll finish with a few of my favorite pizza topping combinations, along with a few of my least favorite:

Least Favorite

  • Chicken!
  • Inappropriate sauces (like buffalo, barbecue, ranch, blue cheese)
  • Other uncured meats like hamburger or steak
  • Pasta (wtf?!)
  • Mayonnaise (double wtf. )
  • All manner of bland veg.

Yeah yeah, I know—I'm being close minded, but this isn't some trifling issue like politics or global warming or evolution. This is pizza, goddammit! Just think of what's at stake!

Ok, blab over. Your turn: do you have any hard and fast rules when it comes to toppings? Anything you just can't get yourself to enjoy no matter how many times you try it?


50 Epic Desserts You Need to Eat in San Francisco Before You Die

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Every foodie out there knows that San Francisco is the place to be. With its eclectic neighborhoods, flowing evidence of diversity and openness to all people, who wouldn’t enjoy a meal or two in SF? And as we all know, the most important part of the meal is the dessert. So I’m here to help you narrow down your decision as to where to get dessert next time you’re in the Bay with this list of the 50 best desserts in San Francisco.

1. Banana Cream Tart from Tartine Bakery

Photo courtesy of Merica S. on Yelp

A small, hip cafe with everything from toasty sandwiches, fresh coffee and the best bread pudding you’ll ever eat. Located a couple blocks from Dolores Park, it’s worth a stop for an afternoon treat.

2. Any Sundae from Bi-Rite Creamery

Photo courtesy of Chase C. on Yelp

Bi-Rite Creamery is a staple to the Mission because of its flavorful organic, small-batch ice cream. With flavors like Malted Vanilla with peanut brittle and milk chocolate pieces (tastes like a Drumstick in a cup) and Basil, they have unique flavors guaranteed to make everyone happy.

3. Strawberry Matcha Latte from Boba Guys

Photo courtesy of @hungrygirlsquad on Instagram

Claiming to serve “the highest quality boba milk tea in the world,” you can’t help but want to try it for yourself. And believe me, the hype is so real. Their use of high-quality ingredients such as Straus Family Creamery organic milks and heirloom premium teas, puts their drinks one step above the rest. Do yourself a favor and grab a boba as a mid-day dessert.

4. Ice Cream Flight from Hometown Creamery

Photo courtesy of Alesia C. on Yelp

Do you have commitment problems? Hometown Creamery understands and that’s why they created the ice cream flight. The flight allows you to choose five different ice cream flavors if you are unable to choose just one. It even comes with crushed up waffle cones – how cute is that?

5. The Big Donut from Bob’s Donuts

Photo courtesy of @cyneats on Instagram

If you’ve ever wanted a donut the size of your head, Bob’s Donuts has got you covered. Alongside their classic glazed, frosted and sprinkled donuts, is Bob’s Big Donut. This donut is part of the Donut Challenge where you are given two minutes to finish the massive dough ball. If you are one of the few able to finish it, you will get the $8.00 refunded from the initial purchase of the donut, a free drink, a Bob’s Donuts t-shirt and your name in their Hall of Fame.

6. Frozen Greek Yogurt from Souvla

Photo courtesy of Haruko A. on Yelp

Stationed within the cute little neighborhoods of Noe Valley and NoPa, Souvla is your go-to place for authentic, casual Greek food. Although they are mainly known for their spit-fire meats, their Frozen Greek Yogurt is a dessert that you won’t find anywhere else in the city. If you’re not already full from the main course, treat yourself to the frozen yogurt topped with baklava crumbles and honey.

7. Any Adorable Crepe from Belly Good Cafe & Crepes

Photo courtesy of @chinatea21 on Instagram

Probably the cutest, most Instagram-worthy dessert on this list are the crepes from Belly Good Cafe & Crepes. Settled inside the Japantown shopping area, you will have to venture a bit to find the location. Make sure to bring cash (they don’t accept cards) and get the most adorable dessert you’ll ever have.

8. Cookie Sandwich from Over the Moon

Photo courtesy of Hana Brannigan on Yelp

Over the Moon is a modern-looking, yet retro creamery that serves ice cream, frozen yogurt and freshly made cookies. Chef Brian Horwitz not only spent years making ice cream, but also years eating it, so you could say he’s a bit of an expert. And if Coffee Caramel Crunch ice cream sandwiched between Sea Salt Chocolate Chip cookies doesn’t sound delicious enough (but let’s be real, that sounds so drool-worthy), they have three other cookie and 23 other ice cream flavors to choose from.

9. Chicory Coffee Ice Cream from Mr. & Mrs. Miscellaneous

Photo courtesy of Julie W. on Yelp

If this ice cream doesn’t get you excited, I don’t know what will. Situated in the Dogpatch, Mr. & Mrs. Miscellaneous offers you a classic take on some old school, purist favorites – vanilla, chocolate and strawberry. Their menu changes with the seasons and circulates through a wide variety of unique flavors (think beer-flavored or floral or anything else that sounds good to the Mr. & Mrs.). Each of the organic ice cream flavors is sure to form a sense of nostalgia in every bite.

#SpoonTip: Grab some peanut butter malt balls or almond brittle to take home, you won’t regret it.

10. Banana Ice Cream from Californios

Photo courtesy of @californiossf on Instagram

If you really want to impress your date, Californios is the place to go. A small Mexican restaurant that prides itself on its use of high-quality ingredients that offer flavorful cuisine, you are promised an “ever evolving” menu that offers 12 to 16 courses. You may not be able to run into the banana ice cream I have recommended, but chances are, you will have a dessert you’ll love.

11. Any Ice Cream Flavor from ShakeDown

Photo courtesy of @jennyeesf on Instagram

At the point you’re probably thinking, “another ice cream place?!” But let’s be real, ice cream is one of the greatest desserts out there and ShakeDown has killer flavors you won’t find anywhere else. With flavors like Pennsyl-Tucky (Derby Pie), Strawberry Forest Cake, Basil Mint Stracciatella, Chipa Cabra and Jacker Crack, you’ll be scratching your head with confusion yet eager to try them all.

12. Ice cream sandwich from Baked Bear

Photo courtesy of Katie N. on Yelp

Baked Bear is a bit of a chain with locations all throughout California, Arizona and Nevada, but that doesn’t mean it isn’t worthy of being on this list. The Baked Bear specializes in customizable ice cream sandwiches. And with customization comes plenty of options – think donuts, cookies and brownies with lots of ice cream flavors to sandwich in the middle. This place is great for the picky eaters, the big families and anyone looking for a hearty dessert.

13. Russian Honey Cake from 20th Century Cafe

Photo courtesy of @hungryhungryheejin on Instagram

If I was a princess, I would only eat at 20th Century Cafe because each of their desserts are fit for a queen. Each item is inspired by years of baking experience, vintage cookbooks and travels through Budapest, Vienna and Prague. With the delicacy and sophistication that each of the desserts come with, you can’t help but indulge and sip some tea while doing so.

14. Vanilla Cream Puff from Beard Papa

Photo courtesy of @ayevickaye.inc on Instagram

Flakey on the outside, sweet and creamy on the inside, you can’t go wrong with a classic cream puff from Beard Papa’s. Even though this is probably the cheapest dessert on this list, you won’t be disappointed in this little ball of yum.

15. Penis Cookie from Hot Cookie

Photo courtesy of @foodgvsm on Instagram

Being known for having a large “package” is often a positive thing for men in this day and age. Believe it or not, this cookie shop is known for just that. Situated in the heart of the Castro, a large cookie in the shape of male (or female) genitalia seems quite right. But if you’re not in the mood for something that out there, they’ve got your regular circle cookies as well.

16. Secret Breakfast Ice Cream from Humphry Slocombe

Photo courtesy of @wanderavecmui on Instagram

Bourbon + Cornflakes + Ice Cream = Secret Breakfast. What more could you ask for in a dessert? Grab a scoop before hopping on the ferry or after an early morning farmers market trip, the flavors are sure to be new to your palette and perfect for a walk along the water.

#SpoonTip: They are not stingy with their samples, so if you genuinely want to try every flavor, they are glad to do so.

17. Maple Glazed Bacon Apple Donut from Dynamo Donuts

Photo courtesy of Jiann M. on Yelp

A quaint, little, homey donut shop that has all your sweet and caffeinated breakfast needs. Alongside their coffee menu of cappuccinos, Gibraltars and mochas, they have donuts with flavors like Strawberry Earl Grey, Hazelnut Chocolate Lavender, Banana de Leche and the must-try Maple Glazed Bacon Apple. Just make sure you don’t try to go on a Monday, they’re closed.

18. Macarons from Chantal Guillon Macarons

Photo courtesy of Tiffany C. on Yelp

Think adorable Parisian cafe serving the most Parisian macarons you can find in the city. Chantal Guillon uses only natural colors and ingredients to create these vibrant, gift-friendly cookies. They have everything from classic flavors like Salted Caramel and Pistachio to unique flavors like Passion Fruit and Jasmin Green Tea. So next time you’re taking a stroll through Hayes Valley, be sure to stop in.

19. Any Flavor from Smitten Ice Cream

Photo courtesy of @smittenicecream on Instagram

You may think that once you have tried ice cream from one liquid nitrogen place, you’ve had them all. Smitten is here to challenge that by offering creamy, fresh, made-to-order ice cream like you’ve never had before. With everyday flavors like vanilla, chocolate, salted caramel, and cookie dough (and delicious seasonal flavors), you really can’t go wrong.

20. Beignet Flight from Brenda’s French Soul Food

Photo courtesy of @kaityblack on Instagram

If you aren’t able to make it to Cafe Du Monde in New Orleans, for their sweet, piping hot beignets and coffee, Brenda’s French Soul Food is a pretty great alternative. Brenda’s offers French Soul Food in a casual atmosphere and offers plain, chocolate and granny smith apple beignets that can’t be beat. I recommend you treat yourself to a beignet flight so you can get a taste of each.

21. World Famous Hot Fudge Sundae from Ghirardelli Square

Photo courtesy of @spicydolphinn on Instagram

If you find yourself in the tourist trap that is Fisherman’s Wharf, make sure to head towards Ghirardelli Square for a decadent treat of ice cream and chocolate. There are plenty of oversized sundaes and various chocolate flavors to satisfy every sweet tooth.

22. Chocolate Kouign Amann from b. Patisserie

Photo courtesy of Elaine N. on Yelp

Out of all the places to wait in line for a dessert, b. Patisserie is the place to do so. You can find fun treats like Chocolate Chai Tea tarts, Chocolate Caramel Toffee Mousse and the notable Chocolate Kouign Amann. And if you couldn’t tell, they are not short of chocolate and that makes for a good dessert spot to me.

23. Green Chile Apple Pie from Chile Pies

Photo courtesy of Chile Pies Baking Co.

There are not many places where you can casually buy a slice of pie, but Chile Pies is the place to do so. Each of the pies are made from scratch every day using original recipes to produce flavors like Peanut Butter Chocolate or your classic Apple. But the most notable flavor is the Green Chile Apple Pie which comes with Walnut Streusel, a Cheddar Cheese Crust and a Red Chile Honey Drizzle.

#SpoonTip: If you want a dessert that is truly crazy, order a milkshake. They literally add a slice of pie to the milkshake.

24. Beignets from Bernal Star

Photo courtesy of @sonyayu on Instagram

Bernal Star is a quaint little restaurant that offers a killer brunch, great burgers and brews. Out of everything in their wide-variety of menu options, the beignets are what really takes the cake. Fried to perfection and served with fresh fruit, this is a San Francisco must have.

25. Chef’s Tasting from Dandelion Chocolate

Photo courtesy of @cacaoart on Instagram

You know how great beer flights are? Well, take that and turn it into chocolate and your dream can become a reality with a visit to Dandelion Chocolate. Come try this bean-to-bar handmade chocolate treat that will be sure to impress your Instagram followers. Maybe you’ll even be lucky and get the s’more chocolate as part of the tasting.

26. Banana Split from The Ice Cream Bar

Photo courtesy of @aparisianwardrobe on Instagram

Caramelized bananas can make anything great and all it does it make this sundae even sweeter. This unique take on the classic banana split takes scoops of chocolate, vanilla and cherry ice cream and tops it with hot fudge, butterscotch, cherry sauce, caramelized bananas, whipped cream and almonds. They also sell scoops of ice cream, soda floats and sandwiches for those looking for something less decadent.

27. Peach-Strawberry Empanadas from Foreign Cinema

Photo courtesy of @courtneylc1 on Instagram

If you know someone who is a San Francisco local and they offer to take you out to dinner, it would be smart for them to bring you to Foreign Cinema. Foreign Cinema is a California-Mediterranean restaurant where you eat your meal with foreign films being projected on the walls – classy, right? Their desserts follow suit. If you’re lucky enough to come during the right season, you’ll be able to order these great Peach-Strawberry Empanadas.

28. Mochi from Benkyodo Co.

Photo courtesy of Ann S. on Yelp

Mochi is always fun to eat and an especially unique dessert necessary of adding to this list. Some of the mochi have fresh fruit, others with red bean and even one with peanut butter.

29. Box of Chocolates from Charles Chocolates

Photo courtesy of Ann S. on Yelp

Charles Chocolates is known for creating artisanal chocolate from high-quality ingredients because if you’re going to eat sweets, might as well do it right. They also have an afternoon tea which is the perfect way to wind down after a busy day.

30. Coffee Crunch Cake from Yasukochi’s Sweet Stop

Photo courtesy of @valeri_n on Instagram

Another Japantown treat. Yasukochi’s Sweet Shop doesn’t look like anything special, but the Coffee Crunch Cake is truly to die for. So treat yourself and get the whole cake.

31. Green Tea Monaka from Kissako Tea

Photo courtesy of Rona S. on Yelp

Once again, another Japantown dessert. These thin crisp wafers surrounding green tea ice cream is an adorable treat that’s easy to eat.

32. Gelato Bar from Sixth Course

Photo courtesy of @ldmazr on Instagram

If you’re looking for something mini and Instagram-worthy, Sixth Course is where you need to be. They offer delicate truffles with creative names, colors and flavors, tiny pies in a jar and of course, these lovely gelato bars.

33. Traditional Cheesecake from Zanze’s Cheesecake

Photo courtesy of @kepei_ on Instagram

This cheesecake is so fancy, it’s cut with a fishing wire. It’s creamy, decadent and has a little crunch. What more could you ask for in a cheesecake?

34. Any Crème Brûlée from The Creme Brulee Cart

Photo courtesy of Chrissy M. on Yelp

Mini Crème Brûlées?! Count me in. You can find The Creme Brulee Cart at the Friday Night Off the Grid food truck event or in downtown, but trust me, it’s worth the stop.

35. Ube Ice Cream from Mitchell’s Ice Cream

Photo courtesy of @hungrygirl325 on Instagram

Mitchell’s Ice Cream is an ice cream shop that reminds me of one I’d see in 90’s movies and is family-owned with a friendly environment. It’s an ice cream shop that will make kids, adults and everyone in between happy. Do yourself a favor and try the Avocado ice cream. Sounds weird, but it’s pretty great.

36. Strawberry Shortcake Cotton Candy from Sugar and Spun

Photo courtesy of @sugarandspun on Instagram

Where else can you get cotton candy outside of an amusement park or sporting event? Sugar and Spun, that’s where. Their cotton candy is sold in various markets and at foodie events and you can even order it online. And they don’t just have pink and blue cotton candy, but also Peanut Butter & Jelly, Green Tea, Cookie Butter and many more.

37. Tiramisu Cupcake from Cako Bakery

Photo courtesy of @itspatrickwong on Instagram

You haven’t had a moist cupcake until you’ve had the Tiramisu Cupcake from Cako Bakery. A shot of espresso is injected into the cupcake after it’s baked and topped with a decadent mascarpone frosting. They have other unique flavors like Strawberry Shortcake which is a strawberry base, graham cracker crust, a chunk of cheesecake in the middle and cream cheese frosting on top. Uh, YUM.

38. Cookie Ice Cream Sandwich from Swich Bake Shop

Photo courtesy of @zubysf on Instagram

Ice cream sandwiches are one of the best ways to eat dessert. They combine cookies and/or brownies with ice cream and dessert combos are the best things. Go with a safe pre-made combination or make your own, but regardless, you’ll be satisfied.

39. Assorted Cream Puffs at Choux Bakery

Photo courtesy of @chouxsf on Instagram

Mini French Cream Puffs is basically the only way to do fancy dessert, at least in my book. Grab a couple cream puffs and a cup of coffee and you’ll have a fun afternoon treat.

40. Honey Comb Soft Serve at Honey Creme

Photo courtesy of @inleslieseyes on Instagram

Creamy honeycomb soft serve with decadent honey or fudge toppings makes for a sweet dessert. Smooth, creamy and perfect after dinner treat.

41. Any Chocolate Bar from TCHO Chocolate

Photo courtesy of @eglese on Instagram

Square bars of chocolate in fun flavors like Coconut Crisp, Mint Chip Gelato and Almond + Sea Salt are super nice to carry around and super delicious to snack on. Blue Bottle Coffee even uses TCHO for their mochas, so you know it must be good.

42. Horchata Shaved Snow from Powder Shaved Snow

Photo courtesy of @thevioletfog on Instagram

Ice Cream + Shaved Ice = Snow. It’s light, airy, everything you could need on a hot afternoon in San Francisco (which is rare, but great when it does happen). Their flavors rotate seasonally, but regardless you’re in for something delicious.

43. Creme Fraiche & Strawberry Balsamic Gelato from Lush Gelato

Photo courtesy of @hjlee116 on Instagram

No this isn’t another ice cream place… it’s gelato, and it’s great. Olive Oil & S’mores is a flavor, so you know their desserts are truly innovative and the range is endless.

44. Old Fashion Cupcake from Miette

Photo courtesy of @melnunez on Instagram

Okay, how cute is this? This bakery is adorably pink, covered in pastel colors that are so charming you can’t help but walk right in for a snack. This cupcake is the perfect combination of bittersweet chocolate cake and gooey marshmallow cream frosting. Do yourself a favor and grab one of these and a couple macarons.

45. Coconut, Coffee, Yuzu Stone from Craftsman and Wolves

Photo courtesy of Ann S. on Yelp

This dessert is delicate, moist and all different kinds of textures (in a good way). The “stone” consists of a coffee mousse, with a citrus yuzu center on top of some toasted coconut. Crazy fancy.

46. Frozen Yogurt from Loving Cup

Photo courtesy of @snsttn on Instagram

This frozen yogurt isn’t like your typical Yogurtland. This yogurt starts with real yogurt, is frozen and then hand-churned to make for this thick, creamy treat. There are also plenty of mix-ins to choose from.

47. Classic Chocolate Chip Cookie from Anthony’s Cookies

Photo courtesy of @anthonyscookies on Instagram

It doesn’t get much simpler than this – the classic chocolate chip cookie. And it’s made just how we like it, crispy on the outside, ooey-gooey on the inside. They even have gluten-free!

48. Deep Fried Oreos from Batter Up

Photo courtesy of Shaheen M. on Yelp

If you want the nostalgic feeling that reminds you of your city’s county fair, Batter Up is the place to be. Grab some deep fried Oreos or treat yourself do a deep fried Reese’s. They’re basically donuts with delicious surprised inside – totally worth the calories.

49. Peach Blackberry Pie from Mission Pie

Photo courtesy of Maybo L. on Yelp

If you’re looking for a slice of pie in the middle of the city that’s even better than your mom’s, Mission Pie has got you covered. Their pie menu changes seasonally, so you will always be getting the freshest, most delicious slice of pie every time. Might as well treat yourself and get that slice à la mode.

50. Cruffin from Mr. Holmes Bakehouse

Photo courtesy of Cynthia on cyneats.com

If you know anybody that is from San Francisco, they’ll know Mr. Holmes Bakehouse. This iconic bakery always has a line, is full of flakey pastries and is delicious to basically everyone. So grab a cruffin, or ten, and have a great Saturday morning.

#SpoonTip: Check out Mr. Holmes Instagram for the weekly Cruffin and Donut flavors.