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

Melanie Wong May 5, 2012 07:08 PM

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,
He'll offer delivery, take-out and eat-in slices and whole pies made with seasonal ingredients.

Opening day menu


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

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. Robert Lauriston RE: Melanie Wong May 6, 2012 10:12 AM

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

    1. p
      Pius Avocado III RE: Melanie Wong May 6, 2012 04:39 PM

      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
        moto RE: Pius Avocado III May 6, 2012 05:01 PM

        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
          Robert Lauriston RE: Pius Avocado III May 6, 2012 06:21 PM

          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
            Melanie Wong RE: Robert Lauriston May 9, 2012 03:30 PM

            Nickspizzaoakland.com refers to oaklandstylepizza.com.

            1. re: Melanie Wong
              Robert Lauriston RE: Melanie Wong May 9, 2012 03:47 PM

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

          2. re: Pius Avocado III
            jason carey RE: Pius Avocado III May 8, 2012 06:25 PM

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

            1. re: Pius Avocado III
              Melanie Wong RE: Pius Avocado III May 9, 2012 12:30 AM

              Not familiar with Red Boy Pizza --- worth trying?

              1. re: Melanie Wong
                Pius Avocado III RE: Melanie Wong May 9, 2012 09:44 AM

                Only if you like overtopped, doughy pizza.

                1. re: Pius Avocado III
                  annec RE: Pius Avocado III May 9, 2012 02:28 PM

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

                  1. re: annec
                    Melanie Wong RE: annec May 9, 2012 03:29 PM

                    Coming thru loud and clear.

            2. g
              GH1618 RE: Melanie Wong May 6, 2012 07:05 PM

              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
                Robert Lauriston RE: GH1618 May 7, 2012 09:09 AM

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

                1. re: Robert Lauriston
                  GH1618 RE: Robert Lauriston May 7, 2012 12:28 PM

                  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. s
                shanghaikid RE: Melanie Wong May 8, 2012 02:06 PM

                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
                  Melanie Wong RE: shanghaikid May 9, 2012 12:31 AM

                  Does it feel like an Arizmendi pizza to you?

                  1. re: Melanie Wong
                    shanghaikid RE: Melanie Wong May 9, 2012 05:15 PM

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

                  2. re: shanghaikid
                    psb RE: shanghaikid May 9, 2012 01:23 PM

                    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
                      Melanie Wong RE: psb May 9, 2012 03:34 PM

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

                      1. re: Melanie Wong
                        Ruth Lafler RE: Melanie Wong May 9, 2012 03:38 PM

                        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
                          Robert Lauriston RE: Ruth Lafler May 9, 2012 03:53 PM

                          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
                            Ruth Lafler RE: Robert Lauriston May 9, 2012 04:37 PM

                            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
                              chocolatetartguy RE: Ruth Lafler May 9, 2012 04:54 PM

                              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
                                chocolatetartguy RE: chocolatetartguy May 9, 2012 05:22 PM

                                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
                                  Ruth Lafler RE: chocolatetartguy May 10, 2012 02:38 PM

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

                                  1. re: Ruth Lafler
                                    Robert Lauriston RE: Ruth Lafler May 10, 2012 04:18 PM

                                    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
                                      GH1618 RE: Ruth Lafler May 10, 2012 04:52 PM

                                      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. m
                        mgarrison123 RE: Melanie Wong May 9, 2012 08:27 AM

                        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
                          wolfe RE: mgarrison123 May 9, 2012 08:34 AM

                          Welcome to the board. East End not so little known here.

                          1. re: mgarrison123
                            GH1618 RE: mgarrison123 May 9, 2012 08:41 AM

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

                            1. re: GH1618
                              mgarrison123 RE: GH1618 May 9, 2012 12:41 PM

                              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
                                moto RE: mgarrison123 May 9, 2012 01:31 PM

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

                                1. re: moto
                                  Ruth Lafler RE: moto May 9, 2012 03:35 PM

                                  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
                              GH1618 RE: mgarrison123 May 9, 2012 07:27 PM

                              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: GH1618
                                drewskiSF RE: GH1618 May 10, 2012 12:28 PM

                                it's like 3 blocks, no?

                                1. re: drewskiSF
                                  GH1618 RE: drewskiSF May 10, 2012 12:43 PM

                                  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
                                    psb RE: GH1618 May 10, 2012 05:48 PM

                                    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
                                      chocolatetartguy RE: psb May 10, 2012 06:03 PM

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

                                      1. re: chocolatetartguy
                                        Pius Avocado III RE: chocolatetartguy May 11, 2012 07:17 AM

                                        Wienerschnitzel closed...

                            3. escargot3 RE: Melanie Wong Jan 5, 2013 03:30 PM

                              anyone been to Nick's lately?

                              1. Robert Lauriston RE: Melanie Wong Jan 29, 2013 08:12 AM

                                They were giving out free cheese slices yesterday so I finally got around to trying it. Thin, crisp, good flavors. I'll try a whole pie one of these days.

                                Salad was good, too.

                                1. Robert Lauriston RE: Melanie Wong Feb 2, 2013 09:47 AM

                                  Inspired by the free slice, I got a whole house-made sausage and mushroom to go ($24 plus tax). I was surprised that it was bianca (no tomato sauce). There were lots of fresh herbs. Delicious.

                                  Despite the pork, overall the toppings and appearance reminded me of Cheese Board, though the crust is not at all similar.

                                  I prefer it to Emelia's (which costs about the same). For dining in, I'll still take Lanesplitter, which doesn't use the same top-quality ingredients but costs less and has the crisper, dark-baked crust I prefer.

                                  2 Replies
                                  1. re: Robert Lauriston
                                    psb RE: Robert Lauriston Feb 2, 2013 01:46 PM

                                    > Lanesplitter ... crisper, dark-baked crust I prefer.
                                    have you been to the Pizza Place on Noriega?
                                    I've only stopped in there once for a slice while driving home from Java Beach, but I was a bit surprised how crisp their crust was ... wasnt sure if it was an error. Maybe it's because they are usually cooking quite large pizzas and my slice had a lower heat capacity of course.

                                    Anyway, the Pizza Covariance Matrix suggests Lanesplitter people might like this place.

                                    I though the effective price was a little higher than it should have been ... while the 2 topping slice was $3.75, it was a smaller slice than many slice places. On the other hand, the pizzas looked quite large.

                                    Parenthetically, it's such a difference "slice of SF" from ZeroZero, Delfina, Flour+Water etc.

                                    1. re: Robert Lauriston
                                      abstractpoet RE: Robert Lauriston Feb 2, 2013 09:19 PM

                                      The other nice thing about Nick's is that they don't charge extra when you order by the slice. So that $24 pie, you can get a slice for $3, and then you can get a couple slices of something else -- mix and match. (Not all the pies on a given day are available by the slice, though).

                                      I think their plain pepperoni pizza is really, really good -- better than the more frou-frou combinations, actually.

                                    2. Robert Lauriston RE: Melanie Wong Feb 11, 2013 05:49 PM

                                      Great photo of a slice on Grub Street:


                                      You can see how the crust is flat all the way to the edge, like Cheese Board's.

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