HOME > Chowhound > San Francisco Bay Area >

Discussion

RAGAZZA...sibling to Gialina..opens on the "New" Divisadero, S.F.

Near Page...Metro Hotel site...now that Divisadero has bloomed with new trees, pedestrian bumpouts, new Old Fashioned streetlights...things are hoppin (BiRite is 'commin!) but Ragazza is here....!
I went on opening night ..last night..and things were running quite smoothly....pleasant space and outgoing staff!
My friend and I ordered a salad with farro, apples and Green Goddess dressing....a refreshing beginning to the double pizzas we ordered...one..a bow to see whether the meatball pie really might resemble a New York pizza...it definitely looked like one with a resplendent charred crust and a nice balance of cheese to sauce...it also had the crisp and then chewy undercrust...but lacked that certain New York taste...didn't matter it was quite good for what it was..! The second was the Amatriciana...w/ egg.....its' crust had a more crisp interpretation...and, was bathed in the sauce from the egg yolk......the flavors were quite piquant...and I enjoyed this pizza as well...we finished with the Ricotta cheesecake, which is normally one of my favorite desserts, but this version was way too grainy..other than this one dissapointment...I am glad and relieved that I can walk to a pizzeria...that I actually enjoy.
The other things such as Osso Bucco are things that I will definitely return to try!

-----
Cookin'
339 Divisadero St, San Francisco, CA

  1. Click to Upload a photo (10 MB limit)
Delete
  1. We had a great bacon-aragula-heirloom tomato pizza (think BLT without the mayo) tonight at Ragazza. I like the pie here better than Gialina's. We also really enjoyed the appetizers, especially the roasted local sardines and the housemade mozzarella salad. For dessert, we ordered the ricotta cheesecake. They nailed it this time. It reminded me of the fluffy ricotta they used to make in-house at SPQR when Nate Appleman was still helming the kitchen there. My only gripe is that NorCal restauranteurs seem to be exceedingly risk-averse these days, as smarter people than I have noticed ("When is the last time you saw a pizza place close?"): http://insidescoopsf.sfgate.com/micha... . On the plus side, maybe SF will become a great pizza town like NYC or New Haven.

    -----
    Gialina
    2842 Diamond St, San Francisco, CA 94131

    SPQR
    1911 Fillmore Street, San Francisco, CA 94115

    Ragazza
    311 Divisadero St, San Francisco, CA 94117

    1. I don't get it. In the 43 years I've been here, no one ever gets it right. Is there some unknown mystery why someone can't make a New York pizza here. Any Cheese Slice anywhere in Manhattan is usually better than almost all attempts here. Ammichi's burnt pizza is a joke. I've never had a burnt pizza in NYC.

      Neil Whitelaw

      13 Replies
      1. re: Items123

        This is not New York. This is San Francisco.

        1. re: wally

          That's right. And fortunately, San Francisco is ingredient-driven, not nostalgia-driven. A Slice of New York in San Ho' is a local treasure...for its hours, not its quotidian pies.

        2. re: Items123

          1. Have you tried this place? http://www.asliceofny.com/

          2. Why is the benchmark always NY pizza? Shouldn't it be pizza from Italy? I guess I just don't get American pizza. I've had it many times but always prefer the ones from Italy.

          1. re: hong_kong_foodie

            ASofNY Pizza is as close to NY pizza that you'll get on the west coast.

            1. re: Nopa

              Not true. The best NY slice is Rotten City in Emeryville.

              NY pizza is what many of us grew up on.

              1. re: Windy

                so true, Rotten City makes a damn fine NY slice.

                1. re: Windy

                  Lombardi created the original NY pie. Coal fired charry, chewy goodness. Try it if you're in Manhattan. Not much pizza like that here in SF. Well, maybe check out Emilia's in Berkeley.

                  1. re: caseyspizza

                    I've been to Lombardi several times over the past few years and was never impressed. Pizza in Italy, however, was very delicious.

              2. re: hong_kong_foodie

                NY pizza is considered the benchmark because it is considered the birthplace of American pizza when Gennaro Lombardi applied to the New York City government for the first license to make and sell pizza at his grocery store in 1905.

                1. re: Scott M

                  Makes sense, but why not benchmark your pizza to the best out there? Which in my opinion is what you find in Italy, not New York.

                  1. re: hong_kong_foodie

                    The Bay Area has a pretty good pizza vibe. Lots of interesting places have opened up recently like Una Pizza Napoletana and Tony's Pizza Napoletana that faithfully reproduce a good pie from Naples.

                    Wood-fired ovens are nothing new. A16 has been properly charring thin-crust, chewy pies for some time now. Chez Panesse (Berkeley), Pizzaiolo and Oliveto (both in Oakland) are other examples.

                    Often overlooked is the pizza from Zuni Cafe. Pizza with ricotta salata there is outstanding.

                    In short, pizza options in the Bay Area are many and varied. Some are outstanding. Tony's new coal-fired oven up in North Beach should satisfy those pining for a New York slice (haven't tried it yet). Me? I'm happy with the diversity. New York is not my gold standard.

                    Every block deserves a good pizza shop.

                    -----
                    Zuni Cafe
                    1658 Market Street, San Francisco, CA 94102

                    Pizzaiolo
                    5008 Telegraph Ave, Oakland, CA 94609

                    A16
                    2355 Chestnut St., San Francisco, CA 94123

                    Oliveto Cafe
                    5655 College Ave., Oakland, CA 94618

                    Tony's Pizza Napoletana
                    1570 Stockton St, San Francisco, CA 94133

                    Una Pizza Napoletana
                    200 11th St, San Francisco, CA 94103

                    1. re: steve h.

                      I tried a couple of slices at Tony's today. The atmosphere and the oven are great. Those romanos and sandwiches were very appealing.

                      The pepperoni slice was very good, with the right crust/sauce/cheese balance. The pizza of the day was sausage and peppers, which unfortunately included jalapeño bits; there was too much dough and I didn't finish it.

                      That said, it cost $13 for two slices and a soda, self-serve on paper plates. I could have gotten a pie at Delfina for that, and sat a table that had been wiped off recently.

                      And while this is probably the best NY style slice in the city, I still prefer Rotten City (whose slices are greasier, also probably why the crust is crisper). Or Grimaldi's.

              3. re: Items123

                Please don't feed the New York pizza trolls. More seats at the best places in SF for the rest of us.

              4. Hey, New York pizza can be wonderful...or it can be limp, greasy, and made out of a can. Not the point really. The sensational wild nettles and aged provolone pie that we had last night at Ragazza is in a different solar system than the ubiquitous NY cheese slice. Inspired, skilled, soulful cooking with quality ingredients. I don't know that I've had a better pizza.

                -----
                Ragazza
                311 Divisadero St, San Francisco, CA 94117