Yummmmmmmm

So fresh, so good. You need to get a pizza but the pastas are lovely as well. The grilled squid is very tasty as well as the heirloom tomatoes with barata. There is a long line at the door but its' worth it. I like to have fun with waiters but ours was having none of that, it was fine, he was efficient. Wonderful food, cute place. Would be happy to live in the neighborhood and have this as my regular place.

Pizzaiolo is right up there with the best italian food and neapolitan pizza places in San Francisco and New York. Actually, of all of the places I've had real pizza napoletana, Pizzaiolo is the best.

Besides pies, Pizzaiolo features pastas, main courses, and appetizers made with local, fresh ingredients like squash blossoms, farmstead cheeses, broccolini, just picked tomatoes... even fresh caught squid, farm fresh eggs, and locally caught and cured anchovies. If you're into eating what's local and available, the menu at Pizzaiolo will not disappoint.

The wine list is impressive and the staff has excellent knowledge of wine and food pairings. The fruity Sangiovese recommended to me was the perfect amount of fruit to bring out the delicious flavors of the potato, pancetta, and rosemary pizza I chose for dinner.

On Wednesday nights during the summer, Pizzaiolo projects a movie on the back wall of their patio. The concession stand that they set up for the event features house made meatball sandwiches among other delights to please even the pickiest of children... and children are always welcome at Pizzaiolo!

A lot of people visit the San Francisco Bay Area and miss out on the excellent restaurants across the bay from San Francisco in Oakland. Don't be afraid to branch out and explore all of the great places that the East Bay has to offer - Pizzaiolo included!

Always a great experience - great food, great service, fun crowd, great design (if you like industrial). Definitely worth a trip to try the pizzas - unbeatable.

I've been lucky enough to visit my daughter often in Berkeley while she worked on a PhD. and after a while we stopped going to any other restaurant because no one does it so well with blending seasonal ingredients with respect for all of the individual flavors. The food is very reasonably priced for quality this good. Save room for dessert, and you would do well to come back the next morning, too, for a delicious frittata made from the dinner leftovers and an amazing homemade pastry.