The beauty behind Pizzeria Delfina is in their fresh food that embraces the farm-to-table movement. Their Neapolitan style pizzas are inspired by Naples (of course) and New York City. The atmosphere is vibrant, low key and filled with all types of people in varying age groups. This busy little spot always has a lineup out the door – which we didn’t mind waiting for anyway. I wanted to also try Delfina next door for their pastas, but perhaps I’ll save that for another trip to SF!
As their motto is to bring the freshest to their customers, their appetizers and some of their pizzas are ever changing.
When I went, we ordered the Salsiccia and Broccoli Raab – interesting that Brian would choose the one with the most meat and I would choose one with the most vegetables?
The Salsiccia has housemade fennel sausage, tomato, bell peppers, onions and mozzarella.
The Broccoli Raab has Star Route farms broccoli raab, caciocavallo, mozza, olives and hot peppers.
Both pizzas were masterpieces. They were perfect on the amount of toppings to be filling without overdoing it and stayed complimentary to each topping on each respective pizza. I love a blistered Neapolitan crust and it was just so easy to enjoy the entire pizza (yeah, we did!). How do you eat your Neapolitan crust? For me, I love holding it in one hand and folding it in half. Perhaps thats sacrilege to some, but if I don’t fold it, my toppings usually end up on myself (yes, I’m a very sloppy eater!).
If you’re in the area, you’ll have to check this place out and see what the buzz is all about!
Check out their website here.
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