"Food That's Worth the Wait"
- SF Chronicle / BAUERShortly after 6 on most nights, all 83 seats at Pizzaiolo are filled.
People begin to line up at the door and loiter under the large maple
trees outside on Telegraph Avenue in Oakland, waiting to get into this
3-month-old pizza parlor... Read More
Rising Stars 2006 - Charlie Hallowell
- SF Chronicle / Ness It's not every chef who manages to squeeze mentions of Chef Boyardee, Chez Panisse and the French intellectual Roland Barthes into a quick riff on the perfect Bolognese sauce... Read More
The 50 Very Best Restaurants
- San Francisco Magazine / Newberry & Sens Like the Bay Bridge project, it took time to get going. Unlike
the Bay Bridge project, it's in capable hands. Chef-co-owner Charlie
Hallowell toiled at the pizza oven at Chez Panisse... Read More
2006 HOT TABLES
- CondÉ Nast TravelerPizzaiolo is the best eatery yet to open in Oakland's Temescal
neighborhood, which has lately emerged as the southern counterpart to
North Berkeley's Gourmet Ghetto... Read More
The Go List - Best Restaurants
- Food & WineChez Panisse alumnus
Charlie Hallowell is serving top-rate pizzas as well as a wonderful
Southern Italian menu that includes absurdly good meats and fish... Read More
The Children Of Chez Panisse
- Diablo Magazine / HockerChefs who have cooked at Chez Panisse emerge from its kitchens as from
an artists’ commune—if not a seminary. They come out
energized to practice and propagate the Gospel According to Alice, and
we say, amen, hallelujah, and let’s check out Eccolo or Quince
or Pizzaiolo... Read More
Overnight Sensation
- Oakland Magazine / HolbrookThe doors at Pizzaiolo open at 5:30 pm and 15 minutes later, it's hard
to find a table. Families with babies in expensive strollers, pierced
hipsters and older diners all crowd into the smashingly attractive new
restaurant right when it opens... Read More
- My New Top 10
- San Francisco Magazine / Sens The power of sharp marketing is readily apparent in that popular game
called Six Degrees of Chez Panisse. An ambitious restaurateur who once
peeled a shallot in Alice Waters’s kitchen opens his own place,
and the public follows, convinced that some wizardry must have worn
off... Read More
