Back to Back
Restaurant · Nob Hill ·
Wood-fired pizzas, natural wines, and vinyl records create a vibe
Wood-fired pizzas, natural wines, and vinyl records create a vibe
"Back To Back is a Nob Hill pizza place that’s more tightly packed than a fifth-grade assembly, which is excellent news for anyone who wants to get flirty and touch knees under the table. Since this is a pizza spot in San Francisco, it’s practically legally required for them to also serve natural wine—so settle in with a glass, prepare to eat a lot of charred crusts, and enjoy whatever record is spinning that night." - julia chen 1, lani conway, ricky rodriguez, patrick wong
"Anyone who likes to spend their evenings admiring wine bottles with pretty labels should come here to brush knees under the tables and split a few pies with a date. This bi-level restaurant (with a well-stocked record collection) is the neighborhood’s buzzy pizza and natural wine destination. The menu is mostly seasonal plates like burrata and gnocchi with asparagus and peas, but focus on the wood-fired pizzas that get nice and blistered in the oven. Hone in on the “That’s Hot, Honey,” a pepperoni-covered stunner drizzled with, no surprise, hot honey." - julia chen 1, patrick wong, lani conway
"There’s a five-course NYE menu for $120 at Back To Back in Nob Hill, but don’t expect their usual wood-fired pizza—the family-style dishes include scallop aguachile, a whole branzino, and chestnut mousse. Reserve here." - julia chen 1
"A trendy restaurant in Nob Hill, San Francisco, offering wood-fired pizzas and shared plates in a vibrant, Brooklyn-inspired setting." - Dianne de Guzman
"This two-story Nob Hill restaurant, complete with a well-stocked record collection, is another buzzy pizza and natural wine destination. It’s also a neighborhood staple for those who like to spend their evenings admiring wine bottles with photogenic labels. The menu is mostly seasonal plates like burrata and gnocchi with asparagus and peas, but there are a few wood-fired pizzas that get nice and bubbly in the wood oven. Hone in on the “That’s Hot, Honey,” a pepperoni-covered stunner drizzled with, no surprise, hot honey." - julia chen 1, lani conway
