Zero Zero
Italian restaurant · South of Market
826 Folsom St, San Francisco, CA 94107
Highlights
At this trendy spot, savor wood-fired thin-crust pizzas, delightful pastas, and a killer cocktail scene, topped off with unique soft serve.
At this trendy spot, savor wood-fired thin-crust pizzas, delightful pastas, and a killer cocktail scene, topped off with unique soft serve.
"ZeroZero, a titan of pizza since 2010, closed in November." - Paolo Bicchieri
"Zero Zero, chef and owner Bruce Hill’s SoMa Neapolitan-style pizzeria, will serve its final pies on Saturday, November 12. Hill says the decision has been a long time coming, noting that coming out of the pandemic has been “just too tough” for the restaurant. There are a number of reasons behind the decision, but in a nutshell, Zero Zero’s large, bi-level downtown space has become untenable in a post-COVID landscape. When it opened not far from Moscone Center at 826 Folsom Street back in 2010, the pizzeria quickly established itself as a power player in the upscale pizza scene. It was praised for its pillowy pizzas topped with seasonal ingredients and creamy organic soft serve ice cream for dessert, a savory-sweet combo. Before the pandemic, Zero Zero served 300 diners a day, but now the traffic and staffing only justify opening five days a week. Hill is proud of the restaurant’s 12-year run and thanks his staff and partners for their support." - Lauren Saria
"Zero Zero jumped on the Californian slash Neapolitan pizza trend with gusto, but it does it well, throwing down pillowy pies with leopard spots from the blistering hot ovens. In addition to margherita with buffalo mozzarella, topping combinations include wild mushroom with four types of cheese, and pineapple with spicy sausage. Salads and pastas are also solid, and don’t miss the soft serve with olive oil and sea salt for dessert." - Paolo Bicchieri, Eater Staff
"If you baked up a frozen Zero Zero pizza for me and tossed it in a logo-ed box, I wouldn’t have known that you didn’t grab one of their fresh-baked Neapolitan pies to go — it’s that similar to the “real thing.” I’m partial to the generously-topped Fillmore (hen of the woods mushrooms, leeks, mozzarella, grana padano, pecornio, fontina), which baked up best when placed on a pizza pan (placed alone on the oven rack leaves it too dry). The Margherita works well too: its sauce stands up to the rigors of freezing and reheating quite nicely." - Becky Duffett
"The Neapolitan pizza spot is open for takeout; delivery is available via Caviar and DoorDash." - Luke Tsai
