Mozzeria
Sleek Italian spot with Neapolitan pizza
Pizza · The Mission · $$
The Zagat Review
4.6
Food
4.2
Decor
4.6
Service
 
The wood-fired pizza is "wonderful" at this "terrific" Mission Italian with "unique" , "engaging" service by a mostly deaf staff; visitors say they "value the challenge of communicating fully in a new way" (iPad or pen and pad are available), as well as the "quiet" environs, but the food is why they "keep going back."
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hours Open Today · 5:30 PM - 10:00 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
5:00 PM - 11:00 PM
Sunday
5:00 PM - 10:00 PM
location 3228 16th St, San Francisco, CA 94103, USA phone +1 415-489-0963 website www.mozzeria.com directions Get Directions
Zagat Mentions of Mozzeria
Google Reviews
4.5
(197)
This was one of the best pizzerias I've ever been to in my life so far. The staff are amazing and the food is impeccable. I love the warm cozy atmosphere and local brews/wines they had on menu. I had the chance to order almost every pizza on the menu and each was so delicious in it's own way. I can't wait to come back soon.
Ariana Atilano · March 21, 2018
We visited this restaurant because my step-daughter heard about it from her sign language teacher. It was a very neat experience and she was very excited to use the skills she is learning in class. The service was good, the waiter was on-top of things and it was a good visit. The pizza, however, was not my favorite but I am from Chicago and I do favor a different type of pie.
Jessica Sawatski · April 15, 2018
The food is really good, but it is expensive. I highly recommend giving your self at least 30 mins to find parking as there is no parking structures near by. The staff is all deaf, it's a really cool experience. They are very patient with beginners to signage and will also write things down for you. They have beer on tap and wine also. And your pizza is made right in front of you. All other food is made in the back kitchen.
kelly poritz · April 1, 2018