Rose Pizzeria
Pizza restaurant · Downtown
1960 University Ave, Berkeley, CA 94704
Highlights
Crispy thin-crust pizza, spicy Caesar salad, and wine.
Crispy thin-crust pizza, spicy Caesar salad, and wine.
"A beloved Berkeley blue-cafe with a rose garden out back where natural wine pairs with an original, crunchy pizza style that sits between Naples and NYC, offering both sweet tomato and creamy white sauces; the kitchen isn’t afraid of bold contrasts—think pepperoni with jalapeños, pork sausage with goat horn peppers, or creamy burrata offset by briny capers on the cult-favorite pie." - Becky Duffett
"Rose Pizzeria should always be the backdrop for charming pizza dinners you’ll want to last for hours. You’ll dine on excellent thin-crust pies on the quiet, flower-filled patio that feels like you’re actually in a friend’s backyard. Your knowledgeable server will talk up the natural wines on offer, and then drop off a spicy miso caesar salad and plates of salami and cheese. About those pies: they excel at the sweet-salty balance (combos include sausage and caramelized fennel, and burrata and garlic confit), and the crusts are crisp and charred in all the right ways." - julia chen 1, lani conway
"Rose Pizzeria is the rare intimate date-night spot in downtown Berkeley. The closet-sized wine bar has some old-school airs about it thanks to nautical blue and red accents and vinyl banquettes. You’re here to exchange sweet nothings (or conduct a much-needed catch-up) over some of the best pizza in Berkeley. The pies are a bit New York and a bit New Haven with thin-crust char, but they do the California thing, too–think seasonal rapini or high-quality burrata, sausage, and garlic confit. Start with the spicy caesar salad, and anything from the always-changing wine list. And make sure you have a reservation, or you’ll likely get seated on the covered back patio, chatting next to some eavesdropping heat lamps. Food Rundown Classic Pep Exactly as advertised—the best version of a classic pepperoni pizza. The thin slices of jalapeño are an added bonus. And the slightly sweet tomato sauce balances it all out. photo credit: Julia Chen Spicy Caesar A decadent way to kick a meal off. They don’t hold back on the miso-chili dressing and parmesan that touches every inch of the little gems. photo credit: Melissa Zink She Wolf You like burrata and garlic confit? Then you’ll love this. The garlicky pie, which also gets a nice burst of salt from capers and olives, is always on our table. Old Faithful A heavy behemoth that’s a bit too loaded with goat horn peppers, green onions, pork sausage, and tomato sauce—pick up a slice, and you risk their typically sturdy crust giving way. Still, it’s a great choice if you’re into a hearty pizza. photo credit: Melissa Zink Fancy Anchovies The orange vinaigrette and dill that covers the cured anchovies makes this starter worthwhile. It comes with a side of perfectly fried housemade potato chips. photo credit: Lani Conway" - Lani Conway
"There is plenty of amazing pizza in Berkeley (some of whom are on this list) but Rose Pizzeria serves some great thin-crust pies at this University spot, both indoors and outside on their patio. The champione pizza is a favorite, which comes in a spring onion cream, roasted mushrooms, mozzarella, and green onions, arriving tableside with a beautifully oven-blistered crust. And as with all great pizza-salad combos, don’t sleep on the spicy Caesar salad while you’re at it, and if you’ve got room, indulge in the tiramisu." - Dianne de Guzman
"Berkeley has a few legendary spots that are beyond even an “essential” list such as this — for example, the Cheese Board Collective — but newcomer Rose Pizzeria is making its own name. It has a tight but mighty menu in that everything from the starters to the pizzas don’t miss including the restaurant’s spicy take on the Caesar salad, highlighting local Shared Cultures miso, and the hot champione pies coming out of the oven. The wine list is also worth mentioning, as the thoughtful selections, available by the bottle or glass, range from locally loved labels to European productions." - Dianne de Guzman
