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arizmendi, emeryville

sundeck sue Oct 6, 2011 04:19 PM

Just had a slice @ arizmendi in emeryville--today's toppings were squash and onions and various and sundry--i'm being purposefully vague--arizmendi and the cheeseboard are such icons that i feel like should whisper when i say: they all taste the same, no matter what the topping. not a bad taste. but how do you top pizza w/ a whole host of different ingredients, day to day, and not have the flavors be distinct and clear?

Arizmendi Bakery & Pizzeria
4301 San Pablo Ave, Emeryville, CA 94608

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  1. Scott M RE: sundeck sue Oct 6, 2011 04:52 PM

    I think they have a standard oil/herb mixture that goes on every pie and it is distinctive enough that most of their pies taste the same. They do on occassion have an ingredient that has a strong enough flavor to become evident but most veggies they use are delicate enough to be lost.

    1. c
      chocolatetartguy RE: sundeck sue Oct 6, 2011 06:27 PM

      I love the Cheeseboard for their cheese, olives and sticky buns and Arizmendi in the Sunset for their baked goods, but am not a particular fan of the pizza from either. I certainly won't turn my nose up at CB pizza, but it is never quite as good as the list of ingredients. The one time I ate the pizza at Arizmendi, it was nothing special and I was particularly hungry that day after having my car break down in the Posey Tube and having to make my way to the Hall of Flowers by public transportation.

      I think that the sameness in flavor is due to the fact that the focus is on the cheese and they must have the same suppliers.

      Does Emeryville have the same great coffee cake or the 2 chocolate cakes by the slice that Irving St. does?

      1268 Valencia St, San Francisco, CA 94110

      1. BernalKC RE: sundeck sue Oct 6, 2011 11:10 PM

        I see what you're saying but I disagree. Given that the dough is the same, and the cheese is mostly the same, the veggie + flavored oil form is pretty consistent, and the technique / form is always the consistent, I think they do well to deliver a variety of flavors atop that very consistent vehicle. From lemony, to herbal to piquant... from mushrooms, peppers, corn, squash, greens... I like it, and I like not knowing what, exactly, to expect when I go there. At the same time I like that I can know it will be a well made, flavorful slice.

        1 Reply
        1. re: BernalKC
          Atomica RE: BernalKC Oct 7, 2011 05:41 AM

          I agree. The quality of the cheese is better than most pizza places, and I think the Arizmendi pizza just has more overall flavor than most, and they do that without meat.

          1268 Valencia St, San Francisco, CA 94110

        2. psb RE: sundeck sue Oct 7, 2011 12:56 AM

          (I've only been to E'ville Arizmendi a handful of times, but I've been to Cheeseboard +100 times,
          so ignore if you mean to limit your comments to A'zmendi spicies rather than the Cheeseboard Genus.)

          There is sort of a continuum of flavors [and some off the spectrum for sure] and the near neighbors are perhaps similar, but the well-separated configurations dont taste the same at all. The classic tomato doesnt taste anything like the mushroom or potato slices. But sure, among the lighter flavors ... tomato, corn, some are similar ... maybe it is tomato plus some bitter veg etc, one day with kale, one day with roasted cauliflower etc. And in some cases a very strong single ingredient like blue cheese may dominate other varying ingredients, but they dont use blue cheese every day. I think a more fair statement might be they have maybe 4-5 various which make up 80-90% of their repertoire.

          Do you think all red wines taste the same?

          1268 Valencia St, San Francisco, CA 94110

          1 Reply
          1. re: psb
            moto RE: psb Oct 7, 2011 03:23 AM

            have had pizzas from arizmendi- emeryville and -lakeshore only. they are more similar to each other than they are to the Cheeseboard (mother ship as it were), mainly because the latter has more variations in the cheeses. haven't had one in some time, but in the two years we ate them once or twice per month, they also liked using sweet corn more often than what i've had from the arizmendis. of the two, generally have found lakeshore's more dependable in the crust consistency and flavour ; emeryville's are sometimes bland/dull. without regular sampling of course these are mere impressions.

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