Raymond’s Pizzeria
Pizza restaurant · Richmond ·
Pan & thin-crust pies, meatballs, salads & draft beers
Pan & thin-crust pies, meatballs, salads & draft beers
"There weren’t many excellent pizza options in the far western part of Richmond, but that changed when Raymond’s arrived. The boxes boast that the pizza reheats excellently due to the high quality of the shop’s ingredients, and it’s true. Superb toppings and crispy-chewy crust made with fermented in-house dough are on display." - Noah Cho
"I love The Rules Are Meant to be Broken pizza here (house-pickled hot peppers, spicy marinara, sopressatta, house-infused picante olive oil) and their glorious garlic knots." - Eater Staff
"In Point Richmond I visit Raymond’s Pizzeria, which opened in July 2019 and is co-owned by pro skateboarder Brad Staba and Nathan Trivers of Up & Under Pub and Grill. Built around an East Coast–inspired recipe Staba tinkered with over years on the road, the shop serves a classic Long Island–style cheese slice that Schechter calls “a really solid, simple, balanced cheese slice” — greasy enough to keep bringing you back without being overly filling. A distinctive hallmark here is that the sauce is spread on top of the cheese, so you get nice bursts of acidic tomato that balance the pie rather than it being just super cheesy or super saucy." - Dianne de Guzman
"Raymond’s Pizzeria in Richmond is another place Tony Gemignani likes to get pizza." - Paolo Bicchieri
"Yes, Richmond, too, now has restaurants that cater to the bearded-and-tattooed, craft-beer-loving set — this one that also happens to serve some of the best grease-slicked, more-or-less New York-style pizza in this stretch of the East Bay. Run by a former pro skateboarder, the restaurant has an irreverent attitude (Rambo playing in a constant loop) but is still the kind of place that takes leopard-spotting (Google it if you don’t know) and dough fermentation seriously. Place your takeout or delivery order well in advance: During peak hours, the wait time often spans an hour and a half or longer." - Eater Staff
