Gioia Pizzeria
NY-style pizza, flea-market-chic decor
Pizza · Russian Hill · $$
The Zagat Review
4.5
Food
3.5
Decor
3.8
Service
 
You'll enter "pizza heaven" when you try the "memorable" "East Coast-style" pies with "creative" toppings and "Frisbee-thin" crusts at these parlors; the Berkeley original is little more than a "narrow counter" with "zero service" whereas the "casual, relaxed" sit-down Russian Hill offshoot offers a larger menu (including "meatballs to die for" ) alongside a "modest but good wine list" , but either way they amount to the "real thing" , "decent prices" and all.
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Order On Caviar
hours Open Today · 5:30 PM - 11:00 PM
Chevron
Tuesday
5:30 PM - 10:00 PM
Wednesday
5:30 PM - 10:00 PM
Thursday
5:30 PM - 10:00 PM
Friday
5:30 PM - 11:00 PM
Saturday
11:00 AM - 3:00 PM
 
5:30 PM - 11:00 PM
Sunday
11:00 AM - 3:00 PM
 
5:30 PM - 10:00 PM
location 2240 Polk Street, San Francisco, CA 94109, USA phone +1 415-359-0971 website www.gioiapizzeria.com directions Get Directions
Known For
Kids
Quick bites
Lunch
Takeout
Zagat Mentions of Gioia Pizzeria
Google Reviews
4.3
(135)
This is one of the best restaurants I've been to in a while. I just happened to stumble upon it and I am so glad that I did! I love the farm to table aspect, their fresh ingredients, and then the atmosphere to boot is incredible making it a wonderful experience for lunch or dinner! Don't waste any time making your reservation, you need to be there like yesterday.
Stefanie Boicelli · January 3, 2018
Gioia is has great pizza that has a crispy thin under crust with fluffy outside crust. The salads are quite delicious as well. They also have a small but decent craft beer selection. The lunch special is really great and they are much, much less busy at lunch time.
David Jensen · November 18, 2017
Had the pleasure of trying their vegetarian and clam garlic pizza, delicious nonetheless. We came right when they opened so the line wasn't too bad. Quick and easy. Choose your flavah and move on. I believe this is ca$h only, just FYI.
Winifred Gutierrez · October 26, 2017