For dinner we decided to check out
Una Pizza Napoletana in SOMA.
http://www.unapizza.com/sf/http://www.yelp.com/biz/una-pizza-napol ... -francisco
So this place moved from NY to SF I think last year?
It's literally one dude making pizza in a custom built brick oven.
Hard to see in the picture but it has pretty neat tile work covering the outside.
We got there a little after they opened and all the tables were already filled.
There was also quite a line waiting to be seated.
You basically line up in front of where the chef makes the pizzas.
If you check out their menu, they only have five different pizzas.
And they're all just variations of each other.
As you can see here, that's all the ingredients the chef works with.
Meat lovers, this place isn't for you. There is no meat pizzas at all.
He cooks up three pizzas at a time as that's all that fits in the oven.
With three of us, we went w/ three pizzas.
First up was the
Margherita (San Marzano tomatoes, buffalo mozzarella, extra-virgin olive oil, fresh basil, sea salt and tomato sauce).
It was good. I liked the buffalo mozzarella, a little different than normal fresh mozzarella.
The fresh basil was indeed fresh as it added a nice flavor to the pizza.
Their tomato sauce wasn't too sweet or too sour, everything balanced very well.
As much as ingredients are important on a pizza, bottom line it's all about the crust.
I'm a fan of thin crust, hater of deep dish.
The crust here is pretty thin, but not thin crust style where it's crunchy.
The edges where it rises is nice and soft and chewy.
But towards the center it's super thin and a bit soggy.
It's a nice tasting crust, displaying the ingredients well.
Next up we got the
Filetti (fresh cherry tomatoes, buffalo mozzarella, fresh garlic, extra-virgin olive oil, fresh basil, sea salt and no sauce).
Difference this time around: no sauce, different tomatoes and add garlic.
Just that totally changed the whole taste of the pizza.
The cherry tomatoes were nice and sweet, maybe a little too sweet for me.
It overpowered everything else as I felt you couldn't taste the other ingredients as much.
The addition of the garlic was pretty good though.
And no sauce meant not a soggy crust in the middle.
Last pizza we tried was the
Ilaria (smoked mozzarella, fresh cherry tomatoes, arugula, extra-virgin olive oil, sea salt and no sauce).
The smoked mozzarella was much different w/ a earthy nutty flavor.
That played well with the arugula. But to me, arugula overpowers everything.
It was a good idea to switch up the cheese as it complimented quite well.
But honestly, by this time I was pretty damn full.
Other things to note: We didn't realize it until we were in front of the line, but it had been an hour.
I guess time goes by quickly as you're watching the chef work.
It was definitely interesting to see that the first time. Might be different next.
The host does come down the line asking if you'd like anything to drink first.
Service was great, the staff's all pretty nice.
The chef's wife also works there. She's the pregnant one.
Oh yea, if you do go, you might recognize the chef from somewhere. House.
And you might also notice the waiters bringing out a tiny shot of something on a plate w/ something wrapped in foil.
It's their
Neapolitan Coffee. The foil wrapped is chocolate.
The coffee is literally a strong shot of espresso w/ a bit of sugar.
The chocolate is pretty good. I'd describe it as an inside-out Ferrero Rocher.
Hazelnut flavored, chocolate on the outside, crunchy on the inside.
Verdict? Worth a try. Like I already said, if you want meat on your pizza. None here.
Other stuff to consider. The wait and also the price.
Each pizza is $20. Definitely not cheap at all considering the simple ingredients.
Pizzeria Delfina is still number one for me.
