Then, it seemed a host of restaurateurs ― some already in the pizza business, some not ― decided
Twelve months, ten storylines: It's SFoodie's annual look back at the year in food.
You and SFoodie and everyone we know all knows the story of how 2010 turned out to be the year of Peak Pizza.
It started slowly enough. Around the beginning of the year, Boot + Shoe Service decided pizza went well with cocktails, while Delarosa and Pi Bar paired pizza with beer ― really, really, good beer. We like cocktails. We like beer. We like pizza. We were on board.
Do we want to extract lessons from the second coming of fancy pizza? They're not very deep ones, we fear. 1. People love
pizza. 2. Restaurateurs love pizza's high profit margins. 3. People consider artisanal
pizza more affordable than bistro meals. 4. Restaurateurs consider money a good thing to make.
We were rather fascinated that pizza is no longer a meal
in itself ― places like Zero Zero, Delarosa, and Ragazza are making
pizza the center of a more complete, varied, and expensive dinner.
Sometimes that worked for SFoodie, sometimes we thought the pizza
suffered as a result.
Overall, we're glad to see the general level of quality continue to improve, and think that Bruce Hill was correct when he told SFoodie
this summer that "every neighborhood could support an artisanal
pizzeria." We'll soon see if Hill's prediction is correct ― we're close
to reaching that point. Will 2011 see more Zero Zeros in the Sunset,
Excelsior, and Oceanview?
As for us, we're done reviewing the trend. Next year we declare the pages of the SF Weekly a pizza-free zone. Though we are curious, we confess, about Crave City's new line of Egyptian pizzas ... nah.
Other 2010 trends:
- Filipino Finds Its Voice
- Local Media Explodes
- Big-Ticket Dining Surges