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Pizzaiolo 2011

Robert Lauriston Nov 8, 2011 08:42 AM

Went last night for the first time in a while since Barlata was closed at 9:30 (despite the Web site saying it's open until 10) and Pizzaiolo had seats.

They're now making their own bread. First-rate, closer to Tartine than Acme in style, great chewy crust.

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Pizzaiolo
5008 Telegraph Ave, Oakland, CA 94609

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  1. Robert Lauriston RE: Robert Lauriston Nov 8, 2011 08:47 AM

    Unusual salad of a good helping of Bellwether ricotta with chewy farro, marinated artichokes, radishes, and black olive ($10), very nice, especially with the bread.

    Rigatoni with chicken and pork ragù ($16), we were expecting a ragù of chicken and pork, but it was actually pork ragù and shredded / chopped braised chicken. The pasta wasn't exactly rigatoni, either. Whatever, it was delicious.

    Meatballs with polenta and rapini ($15) and rapini with hot pepper and garlic ($7) very good, similar to previous visits.

    With all the bread, we were too full for dessert. Damn, that bread is good.

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    Pizzaiolo
    5008 Telegraph Ave, Oakland, CA 94609

    6 Replies
    1. re: Robert Lauriston
      Scott M RE: Robert Lauriston Nov 8, 2011 11:57 AM

      When did they start making their own bread?

      That "rigatoni" dish with chicken and pork ragu is one of my favorite pasta preparations that they do. I need to go back and try sopping up some sauce with their house made bread.

      1. re: Scott M
        Robert Lauriston RE: Scott M Nov 8, 2011 12:19 PM

        The server gave me the impression the bread was a pretty recent development. I see references to Acme in online reports as recent as July.

        1. re: Robert Lauriston
          o
          oniontears RE: Robert Lauriston Nov 8, 2011 01:30 PM

          I wonder if this bread is related to Josey the Baker bread since he used to fire his loaves at Pizzaiola and leave some for the restaurant. He's been traveling around SE Asia for the past few months, so perhaps not...

          1. re: oniontears
            Robert Lauriston RE: oniontears Nov 8, 2011 01:41 PM

            Definitely not, since his blog says he's not back until next week.

            I think the server said the baker's name was Doug, or something starting with D.

            1. re: Robert Lauriston
              d
              donbonus RE: Robert Lauriston Nov 8, 2011 05:32 PM

              It is Josey Baker's bread.....he trained somebody before he left to make it..

              1. re: donbonus
                k
                kmah RE: donbonus Nov 8, 2011 09:13 PM

                The current baker's name is Davey.

    2. Robert Lauriston RE: Robert Lauriston Dec 2, 2011 09:08 AM

      Went again last week and the house-made bread was not as stellar. Pretty good but not Acme / Tartine good.

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