"Tivoli is an all-day slice shop with an asterisk—there's so much more than pizza under this easygoing Fremont restaurant's roof. Chilled spaghetti slick with pistachio sauce and calabrian chile crisp is an exceptional twist on cold noodle salad we never knew we needed. Fluffy tomato pie is bordered by lacy char and topped with silky whipped ricotta. And perfectly dressed chickory caesars go way beyond the lunchtime call of duty. Grab a focaccia sandwich, grab a pepperoni pie, and grab a big group." - aimee rizzo, kayla sager riley
"This Fremont pizzeria has a knack for making bread-based parallelograms taste great—so it only makes mathematical sense that their sicilian squares are lovely, too. Made in limited quantities whenever the hell Tivoli feels like it, typically you’ll find one topping combination available, be it pepperoni or oyster mushrooms and char-edged onion slivers. The toasty cheese edges are a lactose-based hallelujah chorus, and the fluffy middle is lighter than air—an accomplishment made only more impressive by just how crunchy the bottom is." - aimee rizzo, gabe guarente
"You’ll probably come to Tivoli for the pizzas — New York–style dough, foldable with a moreish tang, the crust is the star whether you get plain cheese or one of the rotating seasonal specials. But Tivoli has a secret second life as a small plates restaurant, with dishes like wood-fired rainbow carrots, sweet and charred, with a zingy horseradish cream. You can also stop in for lunch; get the mortadella sandwich, served with fluffy ricotta on fresh focaccia. (It’s the Saint Bread crew, led by Yasuaki Saito, running things, so you know everything bread-related is on point.) There’s even a happy hour on weekdays from 3 to 5 p.m. where you can get vermouth for $5. Check it out, you’ll go away happy. If you drive: If you get takeout here you can usually find short-term parking, but there aren’t many spaces to be had on this stretch of 34th. Take the bus, or prepare to circle the block." - Harry Cheadle
"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, and there’s this nicely spicy “hoagie jazz” sauce you need to try and a wine bar in the back — do you live here now?" - Harry Cheadle
"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