
It was about 10:45 p.m. when I got to the tiny pizza spot off the corner of 16th and Valencia Streets in the heart of the neighborhood. Rock music was blasting from a little radio behind the counter where two guys were cooking and serving pizza. It totally fits in with the neighborhood vibe of tattoos and piercings, and suddenly I felt so BR (Banana Republic).

So I got the standard Neapolitan slice, which just came out of the oven. It's a thin crust that's just plain tomato sauce and cheese. It's so thin and big that you really do need to fold it in order to eat it, New York style. The sauce was tasty and the crust was nice and crispy with a real freshness to it.
If you're a traditionalist when it comes to pizza and you're a connoisseur of the sauce and crust, then you'll probably love the pizza at Arinell, which does come close to a New York pie. But if you're like me, who grew up adding all sorts of toppings on your pizza, then you might leave thinking, what's the big deal? You'd probably think, hmm, I could have eaten two more slices with what I got on this thin slice of pizza. And you'd probably think I wish I could wash it down with beer, and then you'd find yourself at a nearby Mission pub jockeying for a seat next to some frat boy and a screaming blond. But maybe that's just me.

I don't get it either. If you go a few block away, you can get excellent pizza from Delfina or Pauline's.
ReplyDeleteI guess it's the cost mostly. I don't think you can get a slice at Delfina (although the toppings on their pizza are the things I munch for!)
ReplyDeleteooh, I'm on a pizza thing myself. So you didn't think it was all that huh? I do love those wood-fired neopolitan crusts...
ReplyDelete