Tony's Pizza is a lively Italian hotspot where you can feast on a delicious array of crispy pies—from coal-fired to Sicilian—while soaking up the fun, family-friendly vibe.
"Family-style three-course dinner for two (includes a drink) You can come with a date, split one of the eight pizzas on the menu, and each enjoy a glass of prosecco or house wine Calamari and the margherita or New Yorker pizza" - julia chen 1
"If you started to tell someone about all the different doughs, ovens, and temperatures that Tony’s uses to make their absurdly long menu of pizzas, their eyes would probably glaze over faster than you can say “900 degree wood-fired oven.” But if you just bring them here instead, they’ll be begging you for more when you leave. We like their classic Neapolitan pie and the coal-fired New Yorker, but if you want something else, you’ll definitely find it in their phonebook-sized menu." - julia chen 1, lani conway
"There’s no shortage of options when it comes to dining at Tony’s—you’ll find 12 different pizza styles on the menu, ranging from Sicilian and Neapolitan to Roman and Detroit. They take their pies seriously here, so you’ll have your pick of dough, shapes, and toppings. If you’re overwhelmed by the choices, we like the margherita Neapolitan and the coal-fired New Yorker, which is loaded with sausage, pepperoni, and cheese." - julia chen 1, lani conway, patrick wong
"Tony’s offers twelve pizza styles ranging from Sicilian and Neapolitan to Roman and Detroit, all cooked at one of seven temperatures, using five kinds of heat sources. If that felt like a riddle, just know this North Beach spot takes their pies seriously. And even though the menu looks like a pizza experiment with way too much going on, Tony’s still makes some of the best pies in the city. Zero in on the coal-fired New Yorker loaded with sausage and pepperoni, or the thin-crust Eddie Muenster with fried kale, bacon, and squeeze of lemon on top." - julia chen 1, lani conway
"Tony Gemignani’s pizza empire stretches far beyond North Beach, but its heart and soul remains in the neighborhood. Tony’s Pizza Napoletana packs in the crowds, and with good reason — the extensive menu reads like a crash course in regional pizza styles and history. Next door, the Slice House slings wedges of coal-fired New York and Connecticut-style pies plus Chicago-style Italian beef sandwiches. Down the street, Capo’s is all about the gut-busting, Chicago-style fare." - Paolo Bicchieri
