Fri., May 21, 2010
Like inking an image of your beloved basenji across your left pec, developing a distinctive pizza is an act of self-expression for many chefs in San Francisco. At Orson
, the thin-crust pies are beautiful expressions of classic Cal-cuisine pizzology, the reason we tagged them the city's upscale finest in SF Weekly
's Best of San Francisco 2010
. Exceptionally talented baker Josh Capone spins a crust that bubbles and blisters in the gas-fired oven, under daily-changing toppings that skew farmers' market seasonal.
Orson 508 Fourth St. (at Bryant), 777-1508.
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