One of the most awarded pizzachefs in San Francisco (9-time world champion), Tony Gemignani only makes 73 of his famous Margherita each day, so get there early!
Each variety of Tony's pizza is made with flour from personally (yes, Tony himself) selected regions to match with the toppings. Tony earned every slice of his World Pizza Cup champion! Two thumbs up!
Four different ovens depending on what kind of pizza you want. Pizza Margherita and the New Yorker are your best bets. Noisey Boy for cocktails. #PizzaNextLevel
One bite into “The Barcelona” and it becomes clear why Tony’s serves arguably the best pizza in San Francisco. The extensive list has someone for every kind of pizza lover.
Big recommendation! But bring time. Had to wait 1.5h on a wednesday night. Pizza is worth it though! Choose a pizza by how it's made: oven type & temperature.
In addition to offering seven Neapolitan pizzas, Tony’s hedges its bets by slinging classic American and Sicilian-style pies and strombolis, & the premises double as a certified school for pizzaioli.
The Chicago stylesandwiches here are amazing! Huge, and your choice of Dipped, Juicy, or soaked... Try the tomatobeef soaked w lots of giardiniera, you won't be disappointed!
For lack of a better phrase, Tony’s is and is always bumping - huge sidewalk tables and booths are filled with people chowing down on the restaurant’s wide-ranging styles of pies
Seriously the closest I've had to NY pizza in SF so far! And they have Gino's Italian Ices (if you're from Long Island or Brooklyn, you know waht I'm talking about) It's a little pricey though for a s
The special menu is available Sundays from 10:30 p.m. to 2 a.mincluding Sailor Jerry Mac & Cheese, Jager Redux Caprese Skewers, Jameson Rosemary Potatoes, Lillet Blanc Fries, Anchor SteamCorned Beef
The Sicilian-style was better than the Neapolitan, I prefer Zero Zero's Neapolitan pizza. Slices are where it's at, cheaper and no line. Also have gluten-free!