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Nick's Pizza: Made in Oakland, Opening on Tuesday (5/8)

A friend in the nabe just tweeted that Nick's Pizza will be opening on Tuesday, May 8. It's announced on the FB page too.

Background on owner/chef, Nick Yapor-Cox, here,
http://oaklandstylepizza.com/Nicks_Pi...
He'll offer delivery, take-out and eat-in slices and whole pies made with seasonal ingredients.

Opening day menu
http://instagr.am/p/KQ6OYPhARX

Pizzas
http://instagr.am/p/KQ6BEbhARK/

Nick’s Pizza: Made in Oakland
6211 Shattuck Ave Oakland, Ca (510)658-3903
Tues-Saturday 11am-9pm (Delivery after 5pm)
Online ordering will be available through GrubHub.com
https://www.facebook.com/EatAtNicksPizza

With the recent opening of Hot Italian in Emeryville ( http://chowhound.chow.com/topics/846998 ), Gioia's expansion to San Francisco ( http://www.tastingtable.com/entry_det... ), Rosso Pizzeria and Mozzarella Bar in Petaluma set to open in Petaluma in a week ( http://chowhound.chow.com/topics/7329... ), Mozzeria ( http://mozzeria.com/ ), and Del Populo's massive truck roaming the streets ( http://insidescoopsf.sfgate.com/blog/... ), the Bay Area's pizza craze continues. Did I miss any?

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  1. Huh, the former Pizza Plaza vegan place. Should be an improvement.

    1. The "Oakland style" moniker is more than a bit contrived.

      Red Boy, the most notable purveyor of the sourdough crust, is hardly iconic in the Town.

      Red Boy
      4100 Redwood Rd.
      Oakland, CA 94619

      9 Replies
      1. re: Pius Avocado III

        Arizmendi pizza uses a sourdough crust, and they are pretty popular. when did 'theTown' become vernacular for oaktown, is that new ?

        1. re: Pius Avocado III

          I suspect "oaklandstylepizza.com" was just a URL that hadn't been bought up already, like nickspizzaoakland.com.

          He worked at Arizmendi.

          1. re: Robert Lauriston

            Nickspizzaoakland.com refers to oaklandstylepizza.com.

            1. re: Melanie Wong

              I guess he bought it. The domain was for sale when I looked before.

          2. re: Pius Avocado III

            Yeah, I find that extremely annoying.. an pretentious and trying to market to some kind of hipster demographic.

              1. re: Melanie Wong

                Only if you like overtopped, doughy pizza.

                1. re: Pius Avocado III

                  Agreed - there is nothing interesting or especially delicious about Red Boy Pizza.

            1. No, thank you. I live in Oakland, but I switched to authentic Neapolitan pizza years ago, and I'm not going back.

              2 Replies
              1. re: GH1618

                Is there any traditional Neapolitan pizza in Oakland? I can't think of any.

                1. re: Robert Lauriston

                  Not likely, but I can BART and drive. The point is, I would rather BART/bus to North Beach for a simple Margherita than walk across the street for a California-style pizza.

              2. tried slices of the roasted mushroom and spring fling? toppings anemic and not so flavorful. crusty kind of doughy, crust tasted good.
                chocolate cookie wonderbar! sweet, crunchy, chewy.

                12 Replies
                1. re: shanghaikid

                  Does it feel like an Arizmendi pizza to you?

                  1. re: Melanie Wong

                    no, arizmendi's crust was crispier, nick''s has a midsection on the edge of raw/uncooked.

                  2. re: shanghaikid

                    I thought the Spring Fling was pretty blah ... the cheese and crust were ok, but 'anemic' is a decent description of the overall product. Best to just stick with CHEESEBOARD for veg.

                    I liked the pepperoni more than I expected upon getting my slice. It is definitely a bit different in style ... news to me this is "oakland style" or whatever. The tomato chenck worked well with the pep ... and of course cheeseboard doesnt have meat, so no comparison there ... BTW, I am comparing to CHEESEBOARD only because this is a small, presumably higher quality tpye slice than the large Blondies/FatSlice type option. I may be in the miniroty among not liking Gioia pep slice because it is crazy salty. This was not. It could have used say 10% more pepperoni.

                    I'll prbably make it an occasional alternative to Cheeseboard ... it is close enough to my lab and easy to park.

                    1. re: psb

                      Thanks for posting. Was hoping to find a really tasty veg pizza.

                      1. re: Melanie Wong

                        Melanie -- have you ever tried East End? All their pizzas are veggie, with the option of adding meat. As I posted below, today's special is fire roasted asparagus!

                        1. re: Ruth Lafler

                          That's funny, I never noticed the vegetarian slant at East End. I guess I just read the chalkboard the other way around, with the lower prices leaving off the meat rather than the higher prices adding it.

                          1. re: Robert Lauriston

                            The difference to me is that a veggie pizza is designed to be "complete" without meat, which is not the same as leaving the meat off a pizza designed with meat. I actually like the Diablita better without meat.

                            1. re: Ruth Lafler

                              In what way is any pizza not "complete" with what it has on it? Minimally, I guess you need cheese and some sort of sauce? on dough.

                              Actually, I'm a lot more excited about Gioia opening in the city with pasta! In my old stomping grounds and near my friend Dr. Kayo's bookstore. We might go Saturday for rigatoni! In my half dozen trips to NYC I never went to John's and only had pizza at a place on Columbus, Gioia's pizza pie is what I dream NY pizza should be like. Love the current Julien: prosciutto, red onion, aged provolone. And the funghi is way complete without meat and a close 2nd best for me.

                              1. re: chocolatetartguy

                                I can't wait for dinner. Going for lunch Saturday. They have a DeNic's style roast pork, broccoli rabe, provolone sandwich and a muffaletta with mortadella and salami. Will Gioia is no one trick pony!

                                1. re: chocolatetartguy

                                  As I said "designed" to be complete, as in balanced and harmonious, without the sense of something being missing.

                                  1. re: Ruth Lafler

                                    I dunno, seems like marketing to me. All the pizzas are available in two versions, with and without meat. Some of them read to me like they were conceived with meat and the veg version is missing something, some the other way around. None of the meat pizzas I've had seemed like it had any extraneous ingredients.

                                    1. re: Ruth Lafler

                                      That's just marketing hype. Their Margherita is mozzerella and basil (and sauce) just like anywhere else. I haven't tried it yet, so won't judge the result, but their menu looks to be a little too "California" for my taste.

                      2. There's also East End Pizza just across the Park Street bridge in Alameda. This is a relatively new, little known but astoundingly good wood burning, thin crust pizza everyone needs to try! I get a slice at least two to three times a week.

                        11 Replies
                          1. re: mgarrison123

                            That's close to me and sounds like something I might try.

                            1. re: GH1618

                              I think you should. It really is one of the best pizzas around. they have a rotating menu based on what produce is in season in the marketplace. You can watch the entire pizza making process too, it's a lot of fun.

                              1. re: mgarrison123

                                concur. our household pizzaddicts prefer East End over Boot and Shoe.

                                1. re: moto

                                  Today's special at East End: "Fire roasted organic asparagus, house cheese blend, brie with or w/o damn fine bacon" -- makes me sorry I have other dinner plans!

                            2. re: mgarrison123

                              It turns out that East End Pizza is in the Marketplace. That's not quite what I would call "just across the Park Street bridge."I

                                1. re: drewskiSF

                                  It's four blocks from the bridge. For someone (such as myself) with a walking impairment, that's significant. And for someone driving, it is significant when the name "East End" cannot be seen and there are other pizza places nearby as well. "Marketplace at Park and Buena Vista" is the way I would describe the location.

                                  I should have looked it up first, I know.

                                  1. re: GH1618

                                    Also, the speed limit in Alameda is 4mph and those 4 blocks are heavily patrolled by the cops, so it takes a while to get there.

                                    1. re: psb

                                      Not to worry, the cops are hanging out further down Park at Der Wienerschnitzel.