San Francisco Chronicle

"No other restaurant has had, and continues to have, such a significant impact on how we think about food. Beth Wells and Nathan Alderson are in charge of the cafe’s a la carte menu, which includes the famous pizza."

Courtney Holcomb

"Some of those original restaurants are still incredible places to enjoy California-style pizza, so be sure to check out Chez Panisse."

Don Burnham

"You can always count on something sublime and ingenious here, not least the crusty pizzas, aromatic from the wood-fired brick oven."

David Kover

"The flavors on our "main course" pizza firmly stole the show. Topped with nettles, artichoke, and sheep's milk ricotta, this pie didn't boast any pyrotechnics, but rather a rich and vegetal flavor that had us going back for bite after bite."

Ellen Fort

"With a dough recipe that has been pedestaled into the history books with its use of rye flour and seasonal ingredients, the pizza here is in a category all on its own, allowing the local ingredients to shine as the stars of their pies."