Jules
Pizza restaurant · Lower Haight
237 Fillmore St, San Francisco, CA 94117
Highlights
Sourdough pizzas with creative toppings, plus standout chicken & ice cream.
Sourdough pizzas with creative toppings, plus standout chicken & ice cream.
"Former pop-up Jules has landed in a permanent spot in the Lower Haight. The restaurant still focuses on seasonal sourdough pizzas, and also has an expanded menu with nori guanciale pull-apart buns, meatballs, and half chickens. We checked out Jules and added it to the Hit List. Reservations open up on Resy 30 days in advance every midnight. They also save the bar and communal table for walk-ins." - julia chen 1, patrick wong
"This Lower Haight pizza restaurant is already booked solid thanks to their stellar sourdough pies. After building a cult-like following obsessed with their perfectly tangy tomato sauce, the former pop-up has landed a brick-and-mortar, complete with glowing Pizza Hut lamps and Snoopy-eating-pizza wall art. Focus on the pizzas, naturally, with crusts glistening with delicate, audibly crunchy bubbles. We love the pepperoni with hot honey, along with the mushroom pie with mini dollops of black garlic tamarind sauce. If you can’t get a reservation, they do save some seats for walk-ins. Reservations open up on Resy 30 days in advance every midnight. They also save the bar and communal table for walk-ins." - julia chen 1, patrick wong, lani conway
"Making pizza on sourdough crust is as San Franciscan as it gets, and Jules is doing a standout job. The Lower Haight spot serves pies blistered with toasty crust bubbles that deflate with a puff of tang. And the toppings, which range from a simple cheese or pepperoni to mushroom with black garlic tamarind sauce, are balanced and fresh. Just be sure to get a reservation—this place gets packed. Reservations open up on Resy 30 days in advance every midnight. They also save the bar and communal table for walk-ins." - julia chen 1, lani conway
"Anyone who even remotely cares about pizza has heard about Jules. The Lower Haight spot has amassed crowds of loyalists from their pop-up days and casual crust-eaters alike. It’s all for good reason—the sourdough pizzas at this place are flat-out stellar, and deserve the hype. So, of course, you should focus on the pies with a sourdough crust that arrives glistening with delicate, crunchy bubbles. Order the Drunken Sailor, a tang-fest with white wine tomato sauce and anchovies, or the Spicy Ronny finished off with hot honey and calabrian chilis. The menu also covers small plates, like solid guanciale pull-apart buns and a seasonal chopped salad that makes all other piles of greens a wilted, distant memory—but the pizzas should remain your top priority. photo credit: Melissa Zink photo credit: Melissa Zink photo credit: Melissa Zink photo credit: Melissa Zink photo credit: Melissa Zink Pause Unmute Yes, this place is always packed, but a meal here feels warm and unpretentious, like any beloved neighborhood fixture should be. Getting a table is the hardest part. But once you do, all you have to worry about is narrowing down an order and picking some wine to go with it. And don't forget to pay homage to the Pizza Hut lamp in the bathroom on your way out. How to get into Jules Reservations open up on Resy 30 days in advance every midnight. They also save the bar and communal table for walk-ins. Food Rundown Spicy Ronny Hot honey and calabrian chilis give this pepperoni pie a slight kick. It’s fantastic, and goes especially well with a generous dunk of ranch. photo credit: Melissa Zink Drunken Sailor On paper, this reads like a simple red pie (adding mozzarella is optional). But you’re in for a salty-tangy one-two punch thanks to the smattering of capers and anchovies burrowed into the white wine tomato sauce. This is one of our favorite pizzas here. photo credit: Melissa Zink Fun Guy This vegetarian pie has four types of mushrooms, and mushroom cream for good measure. The mini dollops of black garlic tamarind sauce really make this. photo credit: Melissa Zink Marone A cheese pie that hits all the marks. We have no notes. photo credit: Melissa Zink Sauce Flight You got a seat at Jules, so f*ck it, you’re getting the sauce flight. Green sauce (just like Cheese Board’s), chili crisp, hot fermented garlic honey, and tarragon miso ranch—our favorite of the bunch—await. photo credit: Melissa Zink Devilish Half Chicken A lovely chicken in a pool of peanutty sauce, topped off with palm-sized fried skins and charred snap peas. You could cut into the meat with the side of a spoon. We’d get it to share if you’re with three or more people—but if you and a date have your pizza blinders on and need to make cuts to your order, this can go. Baja Yellowtail Crudo This crudo is served in a zippy blood orange leche de tigre you'll want to down by the spoonful. It's a refreshing way to pregame the impending pizzas. photo credit: Melissa Zink Spring “Chopped” Salad What goes in this salad is seasonal. On a recent visit, ours was packed with tender vinegared eggplant, creamy blobs of feta, and breadcrumbs. A very nice way to start things off. Nori Guanciale Pull-Apart Buns Good, just not mind-blowingly so. You can skip these to save room for more pizza crust. Grandma Jules’ Fruit Bowl This strawberry rhubarb sorbet would do numbers in the freezer section at Bi-Rite, but for now you’ll have to go to Jules to have your fix. It’s flanked by peak-ripe fruit—sometimes kiwis, maybe peaches—sweet enough to balance out the tart sorbet, all served in a vintage goblet. The perfect finisher. photo credit: Melissa Zink" - Julia Chen
"Verdict: Jules is the most exciting new pizza place in SF, and it’s got the completely sold-out reservations to prove it. The Lower Haight restaurant serves stellar thin crust sourdough pies with seasonal toppings, made even better with flights of sauce (tarragon miso ranch, anyone?) and appetizers like hefty meatballs and a zippy yellowtail crudo. If the planets align and you can get a table, consider yourself a chosen one. Reservations open up on Resy 30 days in advance every midnight. They also save the bar and communal table for walk-ins." - julia chen 1
