Continuing with our pizza exploration we tried a fun place in Oakland called Pizzaiolo.
I love the atmosphere inside. It’s all rustic wood, vintage looking fans and light bulbs, and tiny flowers in Mason jars. If I had to design a restaurant, I’d probably come up with the same kind of concept. It’s just comfy.
Everyone who works there is interesting looking, like they could either be a model, a tattoo artist, or a professional cyclist when they’re not working there. Temescal can definitely be a bit tragically hip at times, but it’s still fun.
Taken with Mike’s iPhone, so it’s a little fuzzy.
Everything is pretty expensive here, but everything is also exceptionally well-sourced, and you can tell the owners care about what goes into their food/drinks. We had an arugula salad, a pizza with rapini and housemade sausage, and a lovely pot de creme dessert with rhubarb sauce.
This made me think of the time my friend Arin made rice pudding with rhubarb sauce. Yum.
The menu is so packed with foodie terminology that we had to get out our iPhone and translate several things. We learned that rapini is like broccoli rabe. This version was too bitter as a pizza topping, but the sausage was amazing. And I don’t usually love sausage (at least that I remember). To be honest, I’ve had better pizza of this variety, but this was definitely good.
Quick quiz. Do you know what these are? (all from Pizzaiolo’s menu)
• little gems
I’ll save you some Googling.
Little gems are a lettuce. Tonnato is a mayonnaise-y tuna sauce. Cottechino is a sausage. Cardoons are an artichoke-like vegetable that grows in stalks. Farro is a grain. Nettles are like spinach (they don’t sting when you eat them!). Sorrel is a leafy vegetable.
I feel like I got a total food education from this place! Maybe next time i go they’ll change the menu and I can learn some new foods.