Considering which pop-ups make the leap to a full-time restaurant, this was probably inevitable. But when Del Popolo — the mobile wood-fired oven in the gunmetal-gray shipping container truck — opened up on Nob Hill, it greatly expanded the menu into antipasti, with a well-put-together wine list on top of it. Now, along with margheritas, biancas, and house-made sausage pizzas, you can tear into vegetable ragus, burrata, and house-cured coppa. Greater varieties notwithstanding, the pizza — now blasted in an oven that's beautifully tiled and never at risk of a parking ticket — is much the same as it ever was, thin Neapolitan slices that come four slices to a pie. And there's dessert: Both the Nutella ice cream and the chocolate pot de crème with sea salt are worth your attention. And neither would last five minutes on the truck without liquefying.
Link copied to clipboard!