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"Run by chefs who met cooking at Chez Panisse (Alice Waters’ famed Berkeley restaurant), this spot emphasizes truthful, ingredient-driven food and thoughtful wine. Start with pizza from the wood-fired oven; the menu rotates frequently, but when the Ricardo appears it’s a standout — topped with tomatoes, sopresatta, scamorza, red onion, hot peppers, oregano, and pickled hot peppers." - Terrence Doyle