VinDivine - Living it Up John & Janine Style

Tony’s Pizza Napoletana - North Beach

+: Tony, Bruno & Noble are awesome, excellent pies of all styles
-: nothing really

OK, we’re back, and we’re on a pizza crusade, bitches! Tony Gemignani and Bruno DiFabio opened this pizza place on Friday, and it looks like they have what it takes to make a winner out of a great location that’s been cursed by past places like Lou’s at the Square and Le Felce.  Hell, Tony won the 2007 WORLD PIZZA CUP! with his classic Margherita pie. And Bruno owns 6 pizza places on the east coast. Is this a killer duo, bitches? I think so.

Right on the corner of Union and Stockton smack dab in North Beach, Tony’s is a two-room joint. We bellied right up to the bar (doi, you know us right?!) like moths to a flame and grabbed a couple stools. We didn’t even know there was a main dining room until later. Anyhoo, the bar is cool. Old-time authentic mirrored wooden oak bar on the left hand side, and 5 booths running down the other. Kinda weird 'cuz the booths were all white marble and semi-chic black pleather. Sorta like Gunsmoke meets West Elm. But wait—once we saw that the main room was decked out all new in the same marble and black, we got it!

So first off, the people here are the coolest. No shit. Noble (ex-Bix) is the bar manager and treated us like old buds. When we asked about crust thickness he actually grabbed another couple’s pie from the other end of the bar and showed it to us, so we’d know exactly what we were in for. And, he introduced us to La Pinta. Know what that is, punk? It’s a liqueur made of one of the best Tequilas of all time—Clase Azul, and pomegranate juice. Tasty as is, or is a killer La Pinta Rita that he’ll happily mix for you. Tasty with a spicy pizza pie! And Tony & Bruno, the two owners, were fun, nice and treated us, and everyone it seems, like they’d known us for years. And still liked us;)

But now…on to the pies. They have all styles (Sicilian, Classic, NY Style, etc) about 25-30 in all and you’d wonder if they could pull it all off, if not for the fact that HE WON THE 2007 WORLD PIZZA CUP! ‘Nuff said. They have three different ovens—a gas brick, electric brick and a traditional 900-degree wood burning oven that was the same make and model he used when HE WON THE 2007 WORLD PIZZA CUP! Thought I'd mention that.

So what’d we get? If you have taken notes, you know that we feel the best way to gauge true talent is with the classic, minimal Thin Crust Margherita pie. And we didn’t waver. How was it, you beg? He uses the exact ingredients as his world cup winner, which includes a special type of flour that he doesn’t use for any of his other pies. San Felice flour, San Marzano tomatoes, sea salt, Mozzarella, basil and EVOO from Campania. The crust was very thin, blistered well on the bottom, had excellent Key Ingredient Distribution, a place where we feel Pizzeria Delfina lacks. So K.I.D. means, each of the 6 slices had great, equal amount of sauce, tender, gooey mozzarella, and basil. One thing – I would prefer a little more basil and maybe in larger raw leaf sizes. But as cool as these cats are I’m sure if ya ask, ya get. The crust got a little thick and slightly salty around the edge so that’s a little wasted space IMH (right, humble) O, but once again this is a pie in the traditional sense and who am I to argue with Tony? I mean, HE WON THE 2007 WORLD PIZZA CUP!

Quick side note: Tony only makes 73 of the Classic Margherita pies per day. Yes other places like UrbanDaddy and Thrillist may tell you that fact, but do they go all Wolf Blitzer and ask the hard questions and give you the reason why? ? Well, VdV roots out the whole story for you, so you can feel educated, not just informed;) Tony WON THE 2007 WORLD PIZZA CUP! on June 13. Figure it out yet?! Damn you are a brilliant bunch, aren’t you? Yes, the 73 comes from 6/13. As in 6+1 = 7 and put the 3 on the end = 73.  That’s why. Lesson: Get there before he hits 73 for the day.

And here’s the even cooler part—we were talkin’ with Tony & Bruno about our pizza passion, about NY pies vs. west coast, etc., and about John’s Pizza in NYC. Tony got all animated and said “Wait here, I’ll be right back!” and in about 15 minutes brought us out one of his Original Tomato Pies, New York style. On the house! How cool was that, and he didn’t even know he was dealing with the people who could put him on the map, VinDivine! This pie is classic NYC. Crispy, slightly thicker crust than the Marg, with mozzarella on the bottom and the sauce on top. It gives the pie a smoky and slightly sweet quality, which along with the oregano and garlic the result is awesome. Janine actually liked this one betta than the Marg. I couldn't decide, I just snarfed every last bit of both of 'em.

And if you are a barfly type like us, make sure to at least poke your noggin in the main room. The wood-burner oven is front and center and you can watch Tony toss his crusts. You know what I mean. He’s an 8-time pizza-tossing champion and really gets into it.

We award Tony’s a solid 9 out of 10. And you know what bitches we are about pizza!

VdV Rating:
Food: 9
Service: 9.5
Vibe: 8
Overall: 9

Hours:
Wed-Sun 12p-10p (or “’til the party ends”)

Tony’s Pizza Napoletana
1570 Stockton St (@ Union)
San Francisco, CA
(415) 835.9888
No site yet, but check out his Pizza School: www.internationalschoolofpizza.com/

Joe DiMaggios - North Beach

OK, originally we'd picked Perbacco to go to dinner with our buds Rob and KellyAnn, but Robbie wanted some Beef. Whatever you want, Rob! So in a city with no shortage of meat restaurants, we went n-e-w. New to us anyways, Joe Dimaggio's Chop House has been open for about a year. Hey, we're always on the cutting edge for you VdV'ers! 

The Vibe? Old school, Gangster, which was pretty cool. And I mean 'gangster' not to be confused with 'ganst-a', which would be a place right from the heart of the LBC (an important distinction). I mean, with a name like Joe DiMaggios we were expecting something like a Bob's Big Boy except with an old decrepit baseball player on the roof.

We stand corrected. Sorry, Joe, and the entire Dimaggio fam.  Apparently this place was done up by a company that represents the DiMaggio family and represents what Joe would have wanted in a place. Love it when a steak house feels, acts and smells like a real damn steak house! Kinda like a place your parents woulda taken you (or maybe just parked your ass with a babysitter and gone themselves) on a Friday night for a splurge after dad got paid. But no worries - it's still way cool enough for the hip VdV crowd.

Great old b&w photos on the wall, new shwank bar with tellies. Sideline: we love bars with tellies! Great in case you just want to 'not talk' for a second, your date is boring, or if you're there solo as a kick-ass conversation starter. Like conversation kindling!) And, I must say I think they win the award for the biggest bouquet we've ever laid eyes on. Damn, this was like something plucked outta the Brazilian rain forest. Hope not. Anyhoo, surprise! We didn't sit at the bar and instead got one of those big ol' plush leather booths, the kind that you slide in and around?

First, BYOT (Bring Your Own Trough) and wear those elastic pants you've been hiding in the closet (along with a shirt or blouse so to hide the elastic, of course). And a stomach pump. Moo! OK, I think you get the picture. Big-ass menu, appys, salads, pizzettas, meats, fishes, and desserts.

What'd we have?  Arancini, deep-fried saffron risotto w/ provolone and prosciutto. Good, esp if you like a) risotto and b) deep fried starch. We thought it was 'good', not great. NEXT! for a little roughage, the Chopped Salad. Good, fresh salad, great blue cheese and tomatoes, Suggestion Joe? (or actually Allen Vitto, the great exec chef, ex-Frigale) - Red Onion on a chopped salad ROCKS. Then, a Margherita Pizza. Good crust and mozzarella - damn good pizza for a chop house! We're not done yet - then we had the Breaded Piquo Peppers, (yes) deep-fried pepper and cheese yodel. Good! At that point our cholesterol is racking up about as fast as watching the price when you're filling up your gas tank.

Then, for the main course? Off the to slaughter house - Filet Mignon all around of course, all rare. So they were 3/4, as I had to send mine back since it wasn't still fidgeting around on the plate. But they were very gracious and accommodating and even brought me (gulp) a free appetizer of soup for the short wait. I mean, a) unwrap the beef b) wave it over the flame c) bring it to me. Excellent cut of meat, great taste and tender, baby. Very good, they do it up right.

Wow. Who orders that much food? You woulda sworn it was Kirstie Alley's last meal before she started Weight Watchers, BTW, did she really lose 75lbs? From where, her right cankle? Sorry bad taste, You go girl!

Vino was excellent. They have a large, well-selected list of about 250 bottles it seemed like. Lots. We had a bottle of the 2001 Wing Canyon Mt. Veeder Cabernet Sauvignon. Yee Haw! Look for a post on that in the next day or two. An awesome Cab. Bummer for us, we had to share with Rob and KellyAnn so it didn't go too far:) and it was their last bottle.

Oh, and great, friendly service to boot, not to mention SUPERB company!

So where does this all put them on the VdV-o-meter? We give it a solid 8 out of 10. And for you uber-carnivores, an 8.5!

Joe Dimaggio's
601 Union St
San Francisco
415.421.5633

Mangarosa - North Beach

Our friend Loren took us here one night. He squeezed us in between his dating frenzy and his Arabic class. C'mon Loren, do you need to be ANY smarter?

Anyhoo, while he's frolicking in Iceland and Norway we're in sunny Tahoe blogging away about what? Good Italian-Brazilian grub....huh?

This place is RIGHT next to one of our favorite bars Tony Niks. So we walk in and belly up to the bar and look at the drink menu. "The best margarita" is what they tout! NO WAY. How do you do that? Being the experts we are we ordered up a round and while they don't get those exact kudos, they do brew up a decent one.

We decided to stay up at the bar to eat and glad we did. For starters, Loren orders up the cheese bread. Cheese bread? Hmmmm. No hmmm's about it this stuff ROCKS. They deep fry these dough balls and inject them with cheese. So what if they lodge themselves in your arteries? They Taste Good. Continuing the Heart Health theme, we also ordered up some yucca fries, which I thought were going to be weird but we gobbled them up. Not Enough Carbs Yet! So we went in for the pastries, which are to die for: 6 of them in all, 2 cheese, 2 chicken and 2 beef...trifecta! Then we finished up with the steak which I know everyone says is the bomb, trust everyone, it is. Rare, as usual.

Everyone here seems real nice and they even have valet parking (woo hoo!). Of course we finished up the night with too many 'tinis at Tony Niks. An awesome night! Taxi!

Mangarosa
548 Stockton St
San Francisco, CA 94133

Golden Boy Pizza - North Beach

Dear Golden Boy: You are my best friend..never judging as I stumble in after partying all night for a quick slice (or three), never putting the moves on my baby, always there for me to make sure the night ends on an up note and my AM is free of hangovers. What did I do to deserve you?

Whoa, OK that just got a little weird. But god damn, this pizza ROCKS, my friends. This is the quintessential SOAKAGE 'Za. We don't usually flock to the thick-crust style, we're more the strictly traditional Italian thin-crust fans - check our fave place in Capri, Italy.

But the Golden Boy delivers (not literally sucka, you have to drag your drunk ass over there). They must lace this stuff with some kind of drug. It is Pizza Ecstacy. We housed three HUGE slices the other night in the taxi between GB and our place in South Beach. Didn't speak a word to each other except for 'quit hogging the f'ing pizza!'.

Aww right! So you want details, do ya? Here we go:
1) You can grab a bar stool or table, or do what most of us do - stand in line like a beggar, and get your slice(s) to go
2) The crust is soo good. Thick, doughy, even a little sweet. You could eat the crust PLAIN. It's that good. Always cooked to a perfect  golden (hence the name) brown.
3) The cheese..mmmm. I don't know if it is the best Romano yada yada. I just know it hits the spot.
4) Doesn't matter what kind of toppings you get. It is all good. We like the Pepperoni and the Cheese.
5) If the person next to you in line drools on your shoes, let it go. He (or she) is either frothing in anticipation for the slices, or about ready to heave after throwing back one too many shots at one of the many bars in the 'hood. No need to get in a fight, either way just give a little room.
6) Tip the servers, man. The slices are a bargain
7) Contrary to us alluding that this may only be 'drunk' pizza, this place is awesome day or night, buzzed or stone sober:)

Golden Boy Pizza
542 Green Street (North Beach)
San Francisco, CA

Ideale - North Beach

Hey call Dennis Richmond at KTVU! Those crackheads at VinDivine are reviewing an Italian restaurant in, of all places...you'll never guess in a million years...wait for it...North Beach! Hey, it's harder than you think finding good Italian in such a touristy area:)

So you want good Italian? YOU GOT IT BABY! This authentic Italian trattoria is solid. Nothing fancy, just great service and fresh, excellent food in a nice atmosphere. Most of the wait staff is 'off the boat' Italian and so very nice. Small bar, not really for hangin' out, but you can wait there for your table and start building up an appetite, cuz for what you're about to experience you'll need a vomitorium. Tables kind of close together but who cares, everyone's happy.

Don't heavy up on the bread, man...it's really really good, but you've got some serious chow coming, so one piece only piece. I mean it!

Order: The sliced Zucchini Carpaccio with truffle oil. Ridiculous. Only one we've had better was in Florence. Prosciutto wrapped melon balls. Need I go on? OK, Caprese Salad with Bufala Mozzeralla...bam! For your meal if they have it order the Venison, and do not miss the Homemade Lasagna - it's nutty good. No lie. If they have anything with meat and pasta - get it. And any kind of risotto is awesome. The menu changes because everything is home-made, oh yeah.

The wine list is pretty good. Nice selection of  Cali wines and good Italian wine list too. If you're going to start your evening here, order lightly or share a meal - otherwise you'll be so stuffed you'll want to turn around crawl into bed instead of rockin' out in NB.

Sadly these guys don't have a website or any pix so you'll just have to take our word for it.

Ideale
1309 Grant Avenue
San Francisco, CA 94109
(415) 391-4129

Citizen Thai and The Monkey

This ain't no take out Thai my friend, no way. This place is great. It's got a few floors to it and frankly we've never been off of the bottom floor and we love it. In the heart of North Beach where the ole' Basta Pasta was, it's upscale Thai Restaurant and the people that work there rock. Our friend Loren introduced us to it and we're HOOKED.

Side note - It's actually TWO restaurants, "Citizen Thai" is "supposedly" a different place than "The Monkey" which is why you see two different menus. WHY you ask? Some idiotic planning rule that says in North Beach you can't have a big place.

Anyhoo, The Monkey menu is basically a noodle menu, the menu you want is the Citizen menu. Start ordering almost everything on this menu. Crying Tiger salad made us freakin weep with joy, Bags of Gold Chicken and Prawn in rice paper, are awesome. Note for couples: There are 5, make sure you split the last one or your chick will kick your ass for it. Oh, and you can't leave without ordering the Chicken Pumpkin curry, it actually comes IN a pumpkin!

We had some specialty cocktails too, try the watermelon mojito, or the red monkey...refreshinnnnnn. The wine list rocks for a Thai place, Gruner Veltliner by the glass or half bottle of Murphy Goode Fume Blanc.

No valet, but a secret, there is parking on Romolo behind the Romolo bar, but you have to be ok with driving your car up a 90 degree angle. Oh and don't tell too many people, that's OUR parking secret.

After dinner you can walk over to Romolo, Tony Niks, or the Rosewood and get your bomb on!

Citizen Thai and The Monkey
1268 Grant St.
San Francisco, CA 94133
(415) 364-0008