Best Dishes Eater SF Editors Ate This Week: May 13 - Eater SF
"Max Blachman-Gentile really does have a way with dough, managing to coax a yeasty, sourdough-like flavor out of every crust, while simultaneously ensuring these are not floppy Neapolitan-style pies but rather the kinds of slices that may droop slightly but would never completely fall apart if held aloft above your plate. The most basic pie is the Marone, though you’d be incorrect to think “basic” means “simple.” This pizza stars three kinds of cheese — fresh pulled mozzarella, pecorino Toscano, and Cavallo — plus a zippy tomato sauce that’s bright, and just a little tart. Order a side of the tarragon miso ranch, of course, and don’t skip the sides. A butter bean chopped salad disappeared almost as soon as it hit the table, and these anchovies, swimming in chile oil, made the perfect pairing for a plate of the Lamb-Fat-Brushed Cheesy Garlic Fingers (read: garlic focaccia). With a bottle of natural wine and a table full of friends, it’s sure to be a worthwhile meal. Follow Jules Pizza on Instagram for updates." - Eater Staff
