Josephine in SF

It felt like eons before we finally arrived at Giorgio’s but after we scored a spot right in front (Yup, that’s me! Miss Parking Karma!) and could smell the yummy smell of dough, sauce, and cheese, I could hardly wait to try out this new pizza place. I’ve passed by Giorgio’s in the Richmond a couple times on my way to Spices and Le Soleil. The smell of pizza is usually very enticing but the crowd of people and my growling stomach usually push me off in my original direction.

Giorgio’s Pizzeria has been around for over 30 years and makes thin crust style pizza with a slightly thicker edge baked golden brown. We all wanted some meat and veggies so opted for the everything pizza. Half the table wanted anchovies so we thought, what the heck, just add them. The pizza was piled high with pepperoni, mushroom, salami, onions, green peppers, sausage and olives. I love anchovies but I’d have to admit that they were a mistake. If you don’t like mushrooms, you can just pick them off. Unfortunately, because the anchovies were baked on, the anchovy flavor and saltiness permeated each pizza bite. Just picking it off didn’t really satisfy the other diners that didn’t care for the fishy flavor. I think next time, we’ll just stick to anchovies on our caesar salad. We also got one of their Ischerian pizzas – a super thin crust pizza with a lighter sprinkling of cheese and cooked crispy. The lasagnean immediately caught our eye with meatballs, spinach, mushrooms, and ricotta. We were all hoping for little meatballs to be dolloped on top but instead they were sliced, so we didn’t really get the full effect of the meatballs. Nonetheless, the pizza was good and after sharing the large G-Mediterranean salad (lettuce, artichokes, broccoli, feta, and mozzarella) and 1L of wine, we were pretty happy.  They also offer hot sandwiches, pastas, special baked pastas, and calzones. The pizzas run anywhere from $11-$30 (small-XL) while the pasta and sandwiches $8-12. They also offer lunch specials and it’s a great place for groups!

(415) 668-1266