"Tivoli is the Fremont brainchild behind the folks from Saint Bread and Post Alley Pizza, and a pizza party here is just as great as it is simple to slap together. But the smartest tables feature said pizza as a side dish. So be smart. Yes, the pizza showing is excellent—that’s what happens when a bakery and a slice shop join forces. It’s just that the other stuff truly elevates a night out here, like focaccia with a tomato nori butter we’d like to be able to stockpile in our fridge, Philly-style tomato pie slathered in homemade ricotta, and zingy cold noodles tossed with pistachio butter and chili crisp. Split a pie between four people without venturing across crust borders and you’ve missed out. Tivoli has everything going for them logistically, too. Open every day. Lunch availability. Spots at the bar. Big picnic tables. A little back room for private dinners. Cans of Bianco Di Napoli tomatoes to prop up metal serving trays. It’s the kind of stylish third place that would make us sob while blasting “The Reason” if the food wasn’t good. But no need to queue up Hoobastank’s only notable smash—you shouldn’t be disappointed. Food Rundown photo credit: Aimee Rizzo Black Garlic Knots Why aren’t there more garlic knots in this town? We haven’t much time to ponder—order these chewy tangled bread ropes slathered in black garlic butter and a flurry of grated parmesan ASAP. photo credit: Nate Watters Tomato Pie Pepperoni slices are obsolete when there’s a toasty slab of focaccia slathered in crimson san marzanos and a side of velvet-like homemade ricotta. Pizza, babe, it’s nothing personal. photo credit: Nate Watters Caesar Salad This caesar has everything you want, and nothing you don’t. The presence of chicories is faint enough, the excess of buttery parmesan melts into the dressing like snowflakes on a street puddle, and said dressing is both a leading role and unobtrusive at the same time—almost like a supermarket’s bottled Marie's got a style makeover. Nab a slice of tomato pie and plop some on top to make a salad slice. photo credit: Aimee Rizzo Chilled Pistachio Noodles Cold spaghetti, we’re sorry we ever doubted you. This plate of pistachio butter-slicked noodles topped with chili crisp and scallions is non-negotiable and tastes even better as leftovers the next day. photo credit: Nate Watters Pepperoni Pizza The crust here is equal parts sturdy and crackly—almost to a fault, as Tivoli’s pies can trend slightly dry. But that’s what mozzarella, marinara, pepperoni grease, and sides of buttermilk ranch are for." - Aimee Rizzo
