Eat & Drink A N I N S I D E R ’ S G U I D E T O R E S TA U R A N T S A N D G O O D F O O D I N T H E B AY A R E A
EDITED BY CHRISTINA MUELLER
because their empire knows no bounds. So it goes with pinsa. If you’re looking for sauce, stick with the classic margarita. Other pinsa, like the tartufata or the potato and rosemary, shun tomato entirely for truffle cream or t fior de la te act as an able standin for the red stuff. 286 Magnolia ve, Larkspur; 415.896.4002; romasf.com Pizza Amore Mio, San Rafael From a food truck parked near Marinwood Market, Venice native Alessandro Barusco serves up pizza in styles both familiar and novel, like his nutella strawberry pizza. Over a deceptively thin crust handcrafted with Italy’s famous “00” flour — it s lighter and lower in gluten, Barusco says — a thick layer of chocolately Nutella is laid down and topped with strawberries and a dusting of confectioners’ sugar — no need for cheese. 155 Marinwood Ave, San Rafael; 415.299.3543; pizzaamoremio.com
Pizza Antica
Pizza Amore Mio
What’s Hot
Pizza Outside the Box Who says pizza must always have red sauce and mozzarella? These reimagined takes on a familiar favorite are winning fans around the county. BY CHRISTINA MUELLER
Arti Cafe Perhaps influenced y his daughters’ love of quesadillas, Frank Noel Fernandes reimagined plain naan by sprinkling mozzarella on top. “I thought I should give it a try in my restaurant, too,” Fernandes says. Baked in a tandoor oven,
mozzarella naan is fragrant with fenugreek, chaat masala and fresh coriander leaves. At fir t bite, there is a firmness and a slight crunch that gi es way to softness. Ask for chopped green chiles f or the “give me some heat” experience. 7282 Sir Francis Drake Blvd, Lagunitas; 415.488.4700; articafe.com Il Gusto Shangri-La Kitchen’s former chef and co-owner, Manish Poudel, opened an Italian restaurant earlier this spring that offers pizza. Sure, there is a classic margarita and a Hawaiian pizza, but why not try the chicken tikka variety? Popular at his former spot, it carries the same tomato and curry masala sauce. Mozzarella smooths the curry’s bright edges while fresh basil frames the multi-culti origins of the dish. 869 Fourth St, San Rafael; 415.306.7410; ilgustomarin.com Roma Antica The Romans don’t care if the Napolese make their pizzas round — they will make it in an oval shape, thank you very much. And they’ll make the crust from a mix of flour , including wheat, rice and soy,
WANT MORE? Find the hottest new places to eat, drink and brunch at marinmagazine.com/food-drink.
Pizza Antica If you think your pizza belongs on top of a salad, you’re in luck here. The piadina, or thin flatbread typically eaten across Italy’s wheat belt, is made from homemade pizza dough that’s hand-stretched and topped with roasted garlic, parmesan cheese and black pepper before taking a turn in the pizza oven. Served tender, never crispy, it’s a steady foil for a Caesar or a BLT salad. There’s even a glutenfree version. 800 Redwood Hwy, Mill Valley; 415.383.0600; pizzaantica.com Christina Mueller is Marin Magazine’s dining editor. Her work has appeared in Sunset magazine, Edible Communities, Eater and others. She volunteers with California State Parks and at her childrens’ schools.
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