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A90 - Berkeley [now "Build"]

The Chron reported last week that a Roman-style pizza place called A90 (for the Grande Raccordo Anulare that rings Rome) will be opening in the former Pasand space. Chef is coming from Tony Gemignani's Pizza Rock Sacramento.

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  1. Now they're going to call it Build: Pizzeria Roma. Diners will "build" their own pies a la Geoff Deetz's old California Topless Pizza.

    http://insidescoopsf.sfgate.com/blog/...

    2 Replies
    1. re: Robert Lauriston

      Signs in the windows say help wanted and opening in April. Ad on Craig's List says 60 open positions so I guess the place is big.

      http://sfbay.craigslist.org/eby/fbh/3...

      1. re: Robert Lauriston

        Berkeleyside has a long preview with photos. One of the owners lived in Rome and promises thin crust like they do there. 14 wines and 16 beers on tap. Hand-cut ice cubes. Arancini. They plan to open next weekend.

        http://www.berkeleyside.com/2013/04/0...

        1. Signs in windows today say they plan to open April 16, 5:30 pm.

          2 Replies
          1. re: chocolatetartguy

            Ugh, hope you didn't go too far out of your way. Guess TastingTable didn't read the 4/8 update (nor did I till now).
            http://www.berkeleyside.com/2013/04/0...

            1. re: Melanie Wong

              Not to worry. It's half a block from my office. I was just walking past on a return trip from visiting Ici and Cheeseboard in N Berkeley.

              I peeked into the windows and it looks like they have a lot of work yet to do.

          2. I stopped by for lunch today, but they're understaffed and won't be open for lunch for at least a month (the door was open and the manager was inside). Prices look very good, $7.95 for a base-level tomato and cheese pie.

            1 Reply
            1. re: ernie in berkeley

              The press release landed in my inbox this afternoon. Rattles off lots of names . . . Chef de Cuisine Clara Yun, consulting mixologist is Scott Beattie, beer curator is Brandon Borgel, designer yada yada. A dozen wines on tap. Wood fired oven temperatures range from 800 to 1000 degrees. Otherwise, most everything else has been picked up by other media.

            2. Menu here:

              http://www.scribd.com/doc/136352739/B...

              "100 hour hickory smoked" mozzarella- wonder how that works.