San Francisco is not a pizza town.

Yes, there is very good pizza in town and throughout the Bay Area. We’ve got a plethora of different styles, from crunchy, cheesy Detroit-style square slices at Square Pie Guys to the soft, chewy Neapolitan-style pies at Del Popolo — and Arinell’s has previously been the best New York-style slice shop in of the city it closed last year. But we don’t compare to the Big Apple when it comes to grabbing a bite on the way home, for a quick lunch, or late at night.

Now there’s a new spot at the top of my personal rankings for the best slice house in San Francisco – a no-frills place that welcomes everyone and focuses on serving up naked slices of pizza with great texture and flavor at a great price. Whether you call it the NYC-esque pizza or a hell of a San Francisco pie, the best slice in this 7-square-mile metropolis is at Outta Sight Pizza.

I recently ventured to 422 Larkin Street to give this place a shot. Between a casual Chinese restaurant and a cute Vietnamese restaurant, the big bright orange gold-rimmed letters spelling out “PIZZA” above the large front window definitely gave me New York vibes.

Customers enter Outta Sight Pizza in San Francisco on March 7, 2023.

Douglas Zimmerman/SFGATE

A case on the counter held about six or seven different pizzas, and it smelled delicious. An eclectic selection of music, from hip-hop to jazz to death metal, pumped through the vintage-looking but essentially digital boombox perched on a mantle over the seating area. Everyone nodded their heads while chewing, no matter what kind of music they preferred. Behind the counter, a small vintage letterboard displayed the menu with slices ranging from $4.15 for cheese to $6 for sausage.

Affordable rates for San Francisco.

My order on what was a fateful day for me was a slice of cheese, a slice of pepperoni – the classics – and a slice of white mussel cake, the dish of the day. Each came on a fluted paper plate, that’s the only way they do it in New York City.

My first bite was of course the cheese slice. The mix of low-moisture mozzarella melted into San Marzano tomato sauce was utterly classic. Visceral food memories immediately flooded my brain. It was a late-night tune at Joe’s in the West Village, after the last note played at the nearby Smalls Jazz Club. Or I might be sitting on the sidewalk on a warm summer evening eating a piece of Scarr’s on the Lower East Side. Even hazy, drunken memories of Proto’s, the Slice store around the corner from my New York City apartment, suddenly became clear again with a piece of Outta Sight in my hand.

The cheese slice at Outta Sight Pizza, as simple as it sounds, tasted like a great New York slice.

A Madonna slice of pizza at Outta Sight Pizza in San Francisco, California on March 7, 2023.
Douglas Zimmerman/SFGATE

A customer at the counter of Outta Sight Pizza in San Francisco, California on March 7, 2023.
Douglas Zimmerman/SFGATE

A customer waves goodbye after dining at Outta Sight Pizza on March 7, 2023 in San Francisco, California.
Douglas Zimmerman/SFGATE

A slice of pepperoni pizza at Outta Sight Pizza in San Francisco, California on March 7, 2023.
Douglas Zimmerman/SFGATE

Outta Sight Pizza in San Francisco. (Douglas Zimmerman/SFGATE)
Outta Sight Pizza in San Francisco. (Douglas Zimmerman/SFGATE)

Then came the wonderful pepperoni. When the little bowls of cured meat ripple around the edges, some with a crispy burnt hue, and the bright orange oil drips down your index finger as you fold the slice in half at the crust…that’s the stuff of dreams are made of. The saltiness of the pepperoni, which sometimes contained little mozzarella lumps, is the perfect complement to the cream and flavor of the cheese and tomato sauce.

Least reminiscent of New York, the clam pie was a delicious ode to the pie often associated with Frank Pepes in New Haven, Connecticut. The mussels were fresh and with a hint of brine, while the ricotta cheese matched the faint saltiness of the molluscs. The chopped parsley and generous squeeze of fresh lemon juice brought it all together.

The main difference between Outta Sight Pizza and the Big Apple stars is the crust. A tried-and-tested recipe from owner-chef Eric Ehler bridges the two worlds – the amazing bread culture of the West Coast coupled with the history of East Coast pizza.

(Left to right) Eric Ehler and Peter Dorrance, co-owners of Outta Sight Pizza in San Francisco, on March 7, 2023.

Douglas Zimmerman/SFGATE

“I wanted a thin pizza with a little crust — easy to chew and eat like bread,” Ehler said. “But it’s tough enough to hold pads.”

He said he wants his crust to have the texture of a baguette. As our interview wrapped, a customer who was eating in the store walked by and said, “I heard you, and it definitely tastes like baguette,” and then punched Ehler.

Ehler, who is originally from Iowa and moved to San Francisco around 2008, began developing his pizza recipe about 10 years ago. A skateboarder who humbly said his favorite trick was a standard kickflip, Ehler has been to New York City a number of times to explore its famous skate spots like Coleman Park under the Manhattan Bridge. Scarr’s, a few blocks away on Orchard Street on the Lower East Side, was one of his favorites. While he shies away from the fact that everything must have a label, he understands that his pizza is inherently judged against others and his recipe was actually influenced by his travels to New York City.

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Douglas Zimmerman SFGATE

Before running his own shop, Ehler held various restaurant jobs in San Francisco, but none with a formal education in bread. He learned to bake bread by watching YouTube videos after his shifts on the assembly line. Ehler met Outta Sight Pizza co-owner Peter Dorrance in 2017 while working at Mister Jiu’s, chef Brandon Jew’s magnum opus, in San Francisco’s Chinatown. The two hit it off quickly, they said. After running an Outta Sight pizza pop-up at Fig & Thistle in Hayes Valley, they finally opened their own space at Tenderloin last year.

“I think if you dig deep with someone, everyone has a story about pizza [from] grow up,” said Ehler. “Baseball games – get pizza afterwards; bowling lanes – pizza; Overnight stays – Pizza. It kept coming back to pizza.”

Dorrance, a former boat captain, doesn’t see himself as a big pizza fan. He loves pizza, but cooking it was never his thing. Growing up in Arroyo Grande, California, and even after moving to San Francisco 10 years ago, he always favored pizzas with a doughier crust, almost spongy, from places like Haystack Pizza on 24th Street in Noe Valley.

A slice of pepperoni pizza at Outta Sight Pizza in San Francisco on March 7, 2023.

Douglas Zimmerman/SFGATE

“I’ve grown to appreciate pizza a lot more,” Dorrance said of working with Ehler on a day-to-day basis. “But I wouldn’t say I’m an expert [like he is].”

“It sells below value,” Ehler quickly intervenes. “Now he’s like a pizza snob.”

Each week Outta Sight Pizza has two new specials announced on Instagram. The thing about a sturdy, baguette-like crust is that it can hold a lot of toppings, and Ehler is always experimenting. Many of the specials are influenced by the California Pizza Kitchen, an Ehler’s favorite, such as a BBQ chicken pie that was on the menu this week. Or they’re influenced by foods Ehler loves, like an Al Pastor cake that’s now on the menu.

As for his wildest special? It is in the research and development phase, but he assures that it should be available soon.

(Left to right) Eric Ehler and Peter Dorrance, co-owners of Outta Sight Pizza in San Francisco, on March 7, 2023.

Douglas Zimmerman/SFGATE

What is special about a Slice shop is that it welcomes everyone who enters. In New York City, you can often see a Wall Street guy in a full suit next to a skater lugging a board around, both with contented smiles on their faces. A slice of pizza is a humble gift. It’s taken to another level at Outta Sight Pizza, but it still welcomes everyone.

Because, as Ehler said: “Everything always comes back to pizza.”

Outta Sight Pizza, 422 Larkin St., San Francisco. Open Monday to Friday 11am to 9pm, closed Saturday and Sunday.

The post San Francisco’s Outta Sight Pizza presents actual New York-style pizza appeared first on DAILY SAN FRANCISCO BAY NEWS.

After 33 years on San Francisco’s Valencia Street, late-night New York-style pizza restaurant Arinell Pizza is in danger of closing.

“We’ll be closing soon if we don’t get an increase in business,” said owner Ron Demirdjian. “The pandemic, of course, destroyed the business.”

Upon realizing there was no true New York-style pizza available in the Bay Area when he first moved here in the ’70s, Demirdjian opened his first Arinell’s location in Berkeley in 1975, followed by the San Francisco location in 1989. He explained that while the Berkeley location is doing alright, a combination of factors put the Valencia Street location in dire straits.

For one, Arinell is running low on Paycheck Protection Program funds.

“The only reason we’re even in business is because of the Paycheck Protection Program, otherwise I would have been long gone,” Demirdjian said. “So without PPP, there is no Arinell. Now, we’re running low on the PPP.”

The restaurant has also experienced staffing issues, with three cooks moving out of California in the past month. Arinell has also yet to see a significant return from the Valencia Street bar-hopping crowd that used to sustain his business. His restaurant used to stay open until 2 am on Fridays and Saturdays to fuel late-night customers, but now Arinell closes at 11 pm on the weekends.

“Arinell at Valencia did an incredible business when the bars were hopping,” Demirdjian said. “We basically fed drunks Friday and Saturday … now, people are not packing up bars. There may be a bit of business, but for us, it’s brutal.”

Arinell Pizza, located at 509 Valencia St. in San Francisco, was a popular late-night bite for weekend crowds. Now, it’s future is uncertain.

Adam S. via Yelp

He also theorized that because Valencia Street has become more of a sit-down dining destination in the past few years, people are no longer choosing to snag a slice to walk around with between bars. He estimated that business is down to 30 or 40% of what it was pre-pandemic.

“The slice mentality has basically disappeared,” he said. “The business model has been destroyed, essentially.”

In addition, Demirdjian explained, that when he bought the Valencia Street location in 1989, he received a hardship waiver due to a bathroom located in a closet that would have been too costly to bring up to code. He says that would not be acceptable today if he tried to sell the place, so it’s essentially impossible business to sell.

“I have to keep one of these businesses alive, and the one in Berkeley is in much better shape,” he said. “…I can’t just sell [the Valencia Street location], which I’d love to, but that’s not possible. So it’s either I keep the business going or I shut it down.”

Arinell is known not only for its hot New York slices, but also for employing its fair share of local musicians over the years. Demirdjian said he likes hiring “rockers” because they’re artists, which means “they dig putting out some good food.”

For those who love the Valencia Street eatery, time is ticking. Demirdjian did not have an exact timeline for a possible closure, but it’s definitely getting down to the wire.

“If we get some more business, we’ve got a chance,” Demirdjian said. “But the way it is now, it’s not sustainable.”

The post San Francisco pizza restaurant Arinell at risk of closing appeared first on DAILY SAN FRANCISCO BAY NEWS.

Secure your ski passes now

Young adults who purchase a Waterville Valley Resort season pass this spring will have unlimited skiing and snowboarding for the remainder of the season and next year. The Young Adult Pass offers skiers and snowboarders aged 18 to 29 unrestricted access to the resort – i.e. no blackout times – for the rest of the 2020/21 season and for the 2021/22 season if it is purchased by April 30th ( USD 532 per person). . Buy an Adult Plus Pass ($ 942) by April 30th and get a Child Ski Free Pass for a child 6 to 12 years old, unlimited access to the Snow Mountain Lift this summer, and 20% off accommodation in the Town Square Condos and the Gasthaus Silberfuchs. 800-GO-VALLEY, www.waterville.com

THERE

Hire a train at the Grand Canyon

These days, finding a fun way to celebrate a milestone event can be difficult, but the Grand Canyon Railway offers options for travelers looking for adventure. Rent a luxury private train – complete with chefs, bartenders, entertainers, and waiters – and bring your family or those in your “pandemic capsule” to ride the rails. The train has luxury cars from the 1940s and 1950s, including a dome / sleeping car, two open-air viewing cars, and two salon / café and lounge cars. Book one to five railcars and welcome up to 200 guests (in full train) thanks to the spacious interior. Depart Williams, Arizona at 9:30 am – just 2.5 hours from Phoenix – and enjoy 65-mile round-trip transportation, stopping at the Grand Canyon’s South Rim for a 2.5-hour layover arrive in Williams at 5:45 p.m. Make stops along the way to enjoy dinner in a Chucks cart, live entertainment, or an overnight stay. Prices start at $ 10,000 for a railcar and $ 16,000 for the entire train. 800-843-8724, www.thetrain.com

Black Tie offers simple ski rentals

Heading west for a spring break or a ski trip in late winter? Make it easy for yourself and rent equipment for your arrival. Black Tie Ski Hire offers ski and snowboard deliveries to your local accommodations (at a time you specify), personalized customization and a free equipment change even at lunchtime on the mountain (they come to you). Another plus: The ski technician who delivers your equipment serves as a local ambassador and provides helpful information on snow conditions, trails, restaurants and sights in the region. At the end of the trip, Black Tie will stop by and shovel your gear – it couldn’t be easier. You will find 16 privately owned and operated Black Tie locations across the west, from Colorado to California. Some carry niche ski brands like Icelantic, Black Crows, and Never Summer skis, while others offer heated boots. All equipment is sanitized between customers and shipped to you in a sanitized bag, and all staff adhere to masks and social distancing guidelines. The service includes a paperless waiver system and a full refund up to 48 hours before your rental. Rent skis / snowboards, shoes, helmets and sticks for all ages. Equipment rentals start at $ 48 per person per day (depending on location) for an adult package that includes skis, sticks, and boots. www.blacktieskis.com

ALL OVER

A portable outdoor pizza oven

Meet outdoors and share homemade pizza made in the Ooni Fyra 12 portable pizza oven. This ingenious wood pellet oven heats up to 950 degrees Fahrenheit in 15 minutes and bakes a pizza in 60 seconds – 90 seconds for a frozen pizza. The Ooni Fyra can be packed up small – it has folding legs and two removable chimneys that can be stowed in the oven – and is still set up in seconds. Set the stove on a sturdy table – ideally a stone, stainless steel, or marble surface (we like the safe and stylish modular table from Ooni) – put a scoop or two of hardwood pellets in the funnel, fire them up, and use that Ooni infrared thermometer to track oven temperature. Mount your pizza on one of Ooni’s 12-inch aluminum or bamboo trays, slide the pizza in the oven – place it on the hot pizza stone – and it’s ready before you can pour the drinks. Use the peephole on the stove door to monitor the fire and pellet supply, and regulate the airflow through the chimney. Ooni also makes propane pizza ovens. $ 299 Fyra; $ 199.99 to $ 249.99 table; € 39.99 Infrared thermometer. ooni.com

Java on the go

If you are a coffee lover, take the new Pocket PourOver bags with you on your next adventure. Kuju Coffee was founded by two Eagle Scout brothers from San Francisco and creates these single-serving coffee bags that make the difference for responsible products. Each bag contains organic, Fair Trade certified coffee – or mixtures from ethical sources – and is packed in a 100 percent wind-powered facility. To top it off, the company donates a portion of its sales to the US National Park Service. Choose from West Sumatra, Papua New Guinea, and Ethiopia varieties, or several creative blends, including Angel’s Landing (a light roast), Basecamp Blend (medium roast), and Bold Awakening (dark roast). To use, tear open the top of each perforated filter, unfold the cardboard wings and carefully anchor the filter to your mug, pour hot water over the coffee grounds and wait for the coffee to brew. Buy a 10-pack for $ 21.99 up to a 60-pack for $ 149.40. www.kujucoffee.com

KARI BODNARCHUK

Kari Bodnarchuk can be reached at travelwriter@karib.us.

The post A digital bike journey movie competition, a Grand Canyon prepare journey, and a pizza oven you’ll be able to tackle the highway appeared first on DAILY SAN FRANCISCO BAY NEWS.

A new beer hall opens today, June 23rd, as one of the biggest projects by Dennis, David and Daniel Lee, the brothers behind the now closed Namu Gaji, the still popular Namu Stonepot and Sunset Squares Pizza. It’s a very different vision than what the Lees originally planned for the former Perennial Space when they took it over in 2019 to create a new home for Namu Gaji. However, after having shifted heavily into the fast-casual sector during the pandemic, the brothers decided to relocate their Sunset Squares pizza operation to the empty room and are now opening it up completely as a beer hall with several food concepts and an NFT gallery later more).

Dennis Lee says that while they never had big ambitions to open a beer hall, it was a way to thrive and survive during the pandemic, especially for a chef who has always been nimble with deliveries and social media knowledge was. And now that it’s reopening, it’s giving guests a chance to gather together in a cool space while still providing take-out and convenience. “I see a relapse or regression towards more comfort foods,” says Lee. “I think everyone is a bit traumatized and is also looking for less challenging experiences.”

Patricia Chang

Patricia Chang

Patricia Chang

Patricia Chang

Patricia Chang

In essence, they keep it gentle but extremely creative, a signature of the Lee’s projects over the years. Three to four different menus are offered at the same time in the Food Hall, including the Lees’ own fast-casual restaurants, Sunset Squares and Namu Stonepot. Uncle Titos will also offer his Filipino-American comfort as a permanent partner, and another will serve as a rotating guest spot with a lineup TBD.

Sunset Squares serves its signature sourdough pizza – but don’t call it Detroit, it’s all San Francisco – with unexpected toppings like mapo tofu, bulgogi beef, and deconstructed clam soup. Namu Stonepot shines with kali-Korean sizzling rice and vegetables, wavy okonomiyaki with bonito flakes and street dogs with sisig or kimchee. And Uncle Tito, the long-running pandemic pop-up, serves up its popular boan boxes, silog specials, wontons and ube buns that bleed purple for dessert.

Patricia Chang

As the title suggests, there will be strong beer, offering local craft brews with lots of hops and a great weed taste. Sean O’Leary, who comes from Seven Stills, curates the beer list with Cellarmaker, Harmonic, Far West Cider and more. They have about 10 beers on tap and a cold carton full of cans. And while SSP Beer Hall won’t be trading cannabis, they are working with some local pharmacies and creating special pizzas for the nearby Moe Greens and Vapor Room.

Fans of the perennial may recall that it was an impressive 5,000 square feet divided into several different rooms, with a lounge, bar, and dining room. The SSP Beer Hall has definitely rearranged itself: the original bar room is being used as seating, with space for around 50 people at a communal table, seating at the bar and seating at a new window counter. In this new era of QR codes, customers can step in, grab a seat and order directly from their devices.

Patricia Chang

Patricia Chang

Patricia Chang

Patricia Chang

With so many different menus, the kitchen took over the former dining room to expand the business. And the Lees hope to turn the former cafe into an art gallery that has not yet been revealed. They hold the warm and zen redwood slabs that are grooved with Japanese carpentry. But they added the tech with seven screens in the room, all of which are dedicated to displaying digital art.

The Lee brothers fiercely claim that the SSP Beer Hall is “the first physical NFT gallery in San Francisco” and the first combined “beer hall and NFT gallery in the world”. NFT stands for non-fungible token and is a way for artists to authenticate digital art using the same technologies as cryptocurrencies, as our friends at the Verge explain so much better than we ever could. The SSP Beer Hall plans to host monthly exhibitions showcasing artists such as Robness, Fewocious, Hackatao, Xcopy, and Beeple, and “foster a community around cryptocurrencies.” So yeah, this is literally a crypto bro party. But hey, the menus look stupid.

The SSP Beer Hall opens Wednesday June 23 for indoor, takeaway and delivery dining. Opening times are Wednesday to Friday from 4:30 p.m. to 10:00 p.m. and Saturday and Sunday from 11:30 a.m. to 10:00 p.m.

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