Tivoli

"You should already know about Tivoli’s pizza — its foldable, New York–style crust with a sourdough-esque tang, the seasonal special toppings. But did you know about the non-pizza menu here? The Caesar salad is one of the best in town thanks to the inclusion of chicories, which add a little kick of bitterness under a hefty layer of parmesan. Then there are the wood-fired carrots, which are charred to the point of being a little sweet and slathered in horseradish cream. Don’t just get takeout here, treat it like a proper Italian restaurant, with a little bar (called Postale) in the back." - Harry Cheadle

"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

"When the owners of Post Alley Pizza and Saint Bread teamed up to launch this Fremont pizzeria it was obviously going to be great, and it is. The crust has a delightful not-quite-sourdough-y tang, the toppings rotate seasonally, there’s this nicely spicy “hoagie jazz” sauce you need to try, and there’s a wine bar in the back — do you live here now?" - Jade Yamazaki Stewart, Meg van Huygen, Harry Cheadle

"Tivoli makes the best slice of pepperoni pizza in town. This place is a collaboration between the folks behind Post Alley Pizza and Saint Bread, so like Zoë Kravitz, it seems destined for greatness. The crust is thin, crackly, and doesn't flail around like a car dealership’s inflatable dancer, and the tangy tomato sauce is a sweet complement to crisp-edged pepperoni cups. And the seasonal slices rock too—like a white pie with spicy 'nduja and potato hunks that manage to have the crunchy skin and buttery inside of home fries. Give it a squeeze of lemon and dunk the crust in calabrian chili crisp for best results. " - aimee rizzo, kayla sager riley

"Your Order: Pepperoni Slice With Caesar Salad On Top Out of Seattle’s many pepperoni pizza slices, Tivoli’s stands out for its thin, crackly crust that doesn't flail around like a car dealership’s inflatable dancer. And while a meat-heavy slice on its own is delicious, for an extra $4 you can get a mound of caesar salad on top that sends it over the edge. The topping gives a nice acidic complement to the tangy tomato sauce and crisp-edged roni cups. " - kayla sager riley