Tony's was our first restaurant we tried on our last visit to San Francisco. We got there around 2:00 PM on a Saturday and the place was crowded, but fortunately we were seated immediately. For a "pizza place" the wine list is impressive and compliments the menu well. We selected a bottle of the house tempranillo and liked the light fruit flavor & dryness. For our main course we selected the Barcelona pizza that comes topped with mozzarella, smoked paprika chorizo tomato sauce, spanish ham & scrambled eggs. It was a nice combination of mild flavors, spice from the chorizo and low acid from the tomatoes. As a no charge "coperto" a nice assortment of breads and excellent olive oils accompanied the meal. We also had the spinach salad which was quite good. The most unusual aspect of Tony's are the 3 pizza different style of pizza ovens. They have a wood fired one that cooks at 900 degrees. We were seated right by that oven and watched the chef make our pizza. Most of the pizza are cooked in this oven. There is a coal fired oven that cooks at 1000 degrees. Finally there is an electric oven that cooks at 700. I understand that the calzones are also top notch. This is a place I would definitely return to as I saw many other great entries pass by our table.
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