Nick's Pizza: Made in Oakland opens today in Chef Nick Yapor-Cox's hometown.
Yapor-Cox dubbed his sourdough and seasonally inspired pies "Oakland Style" to describe the local and sustainable ingredients that distinguish his pizzas.
Yapor-Cox says it was the Meyer lemons and a longing for real sourdough that drew him back to Oakland with a mission to "make honest food for everyone" -- not just those who can afford it.
Leaving New York's fine dining scene behind in search of something more fulfilling, Yapor Cox came home and worked as a pastry chef at Ici Ice Cream
and B Restaurant
before committing himself to a pursuit of the perfect sourdough at Arizmendi Bakery and Pizzeria
Yapor-Cox will now make pizzas that are truly his own, serving up five weekly combinations by the slice ($2.50 and up) or whole ($20-$30). On the day of the opening, his "Nick's Pick" pizza pays homage to Oakland, topping Proscuitto, Cherry Tomatoes, Fresh and Aged Mozzarella and Arugula with a Meyer Lemon Vinaigrette. Nick hopes to foster a close relationship between his restaurant and its surroundings by hosting free community meals every few months so that any resident of Oakland has the chance to try a slice of what he promises is some "darn good" pizza.