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When chef-owner Charlie Hallowell, a former Chez Panisse cook and pizza-maker (pizzaiolo means pizza-maker), opened this restaurant in a brick-walled building in Oakland’s trendy Temescal district, word spread fast among food lovers. Traditional Neapolitan pizzas—thin-crusted, blistered beauties—are the specialty of the house, and some of the best in the Bay Area. You’ll also find icy daiquiris, among other excellent artisan cocktails. The non-pizza section of the highly seasonal menu is just as good, featuring brightly flavored salads, including one with tuna confit and white beans; seasonal appetizers such as fried squash blossoms filled with sheep’s milk cheese in summer; and entrées like the braised pork shoulder. The vibe is hip but kid friendly. There’s even bocce in the back. Dinner Mon.–Sat.
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