The Bay’s Pizza Tournament Continues as a Homegrown Challenger Debuts Downtown | Eater SF
"U.S. Pizza Team member and Bay Area chef David Jacobson is at the helm, and after years of pop-ups, catering and stints at Pizza My Heart and Pizzeria Delfina — plus training in Tony Gemignani’s dough dojo — he’s given his Gold Rush pie a permanent home on Market Street. The Gold Rush pie — which earned the $15,000 grand prize in the Real California Pizza Contest Tournament of Champions in 2022 — is a highlight, but the menu otherwise runs the gamut for pizza fans and those few abstainers: the lamb merguez pie (already a hit from his time at Acre) is dressed with pickled Fresno peppers, walnut muhammara, halloumi, and mozzarella on a five-day fermented crust. Both a neo-Neapolitan and a thinner Grandma-style crust are offered (prices top out at $28); there’s a gluten-free crust relying on rice and buckwheat flours and a vegan option starring Miyako’s cashew cheese. Greek and Caesar salads, stalwarts and well-made here, round out the tight menu. Jacobson says, "It’s impossible to oversaturate with pizza, for whatever reason," and "I’m just really excited to do our thing." He’s been looking for a permanent location for about three years; a slice case is expected the second week of the month and he plans to teach pizza classes upstairs at Cookery Skola. The shop opens to the public on Market Street on Thursday, April 3, with a grand opening on Saturday, April 5 — the first 100 customers in line who show that they follow Saluhall and the restaurant on Instagram will receive a free slice of the margherita or New Yorker — and regular hours are Monday–Thursday 11 a.m. to 8 p.m., Friday–Saturday 11 a.m. to 9 p.m., and Sunday 11 a.m. to 7 p.m. Jacobson adds, "It’s cool to bring people to this area," and "I’m excited to be part of revitalizing downtown San Francisco." - Paolo Bicchieri
