6 days ago
- Entertainment
- San Francisco Chronicle
S.F.'s most famous pizza spot has opened a new location — with $10.50 slices
Each week, critic MacKenzie Chung Fegan shares some of her favorite recent bites, the dishes and snacks and baked goods that didn't find their way into a full review. Want the list a few days earlier? Sign up for her free newsletter, Bite Curious.
I just so happened to be catching a flight out of SFO's Terminal 1 last week during the grand opening of the SF Eats food court. As I waited for my egg and cheese from Napa Farms Market, SFO communications employees circled with cameras and cell phones, capturing content. The most noteworthy business in the food court is an outpost of Tony's Pizza Napoletana, the perennially popular North Beach restaurant from champion pizzaiolo Tony Gemignani. Look, the slices are great — a real middle finger to airport Sbarros everywhere — but they are also $10.50. Airport prices will never not take my breath away.
Japantown's newest coffee shop is located on the ground floor of the New People building on Post Street. Best Boy Electric was lively on a recent weekday afternoon, with groups of students perched on stools, sipping matcha lattes and talking about restaurants (sorry for eavesdropping, it's my job). I opted for the Okinawa brown sugar latte — not too sweet, despite the name — and a slice of pistachio-huckleberry coffee cake from Loquat Bakery. There are also mochi muffins from Third Culture Bakery and assorted pastries from The Midwife and the Baker.
Earlier this week, Shuggie's announced that it's phasing out pizza, the backbone of its food-waste-fighting menu, to make room for more seasonal, creative dishes. If the new stone fruit and tomato salad ($17) is a harbinger of things to come, we're in luck. It's so vivid and juicy that you will not care that said stone fruit and tomatoes are blemished, rescued from the farmers market discard pile. You won't be able to see much of the apricots and tomatoes anyway, buried as they are under an avalanche of seasoned peanuts and slightly bruised herbs. It's a bright, Southeast Asian-leaning take on the summeriest of salads.
