Skip to main content

I found my thrill on Potrero Hill (well, good pizza at least)

My husband and I were on a quest this last weekend to find the perfect apartment in San Francisco. After five hours of driving up and down the streets (literally), we still hadn’t found an apartment we loved, although we had learned that North Beach is actually Little Italy and, just like North Beach, South Beach is not a beach at all.

Our last stop of the day was Potrero Hill to see a quaint two-bedroom for a reasonable price, and we figured even if it didn’t work out, we could wallow over some Anchor Steam, one of our favorite local brews; we knew it would be fresh because Anchor Brewery was just down the street.

The apartment didn’t work out, and who’d have thought that the brewery was only open on weekdays. We walked up to 18th Street (again, literally!) and, looking for a place where we could have a nice cold one, stepped into Goat Hill Pizza. It’s a no-frills neighborhood pizzeria with red and white check tablecloths and a piano in the corner on top of which is a plastic jug with a sign, “tips for musician.” Locals come in and out to pick up deliveries, and while waiting may read a local paper that is stacked by the piano, or watch the TV located by the entrance, even though they aren’t necessarily interested in Mexican soccer. Finally, they excitedly get their pizza and rush out the door, hardly able to wait to eat it while it’s still hot.

We were seated in the front area, with a nice street view. A super-friendly waiter (the kind that calls you “honey”) came and took our order – minestrone served with garlic bread, small “Greek Gourmet” pizza (my husband, born and raised in Greece, is obsessively drawn to anything that says “Greek”), and two draft Anchor Steams. A busboy came to our table with a Rubbermaid pitcher designated with black permanent marker, “H20 – Water.” Like I said, no frills.

I was first impressed with the minestrone. Filled with an assortment of chunky vegetables, fresh greens, and a ton of garlic, it surely surpassed my expectations of the minestrone I’m accustomed to getting at pizzerias, generally a bit more watered down with some elbow macaroni. The pizza was also delicious. Although I couldn’t necessarily make out that the crust was sourdough, which Goat Hill prides itself on, the crust was flavorful and baked to crispy perfection in the kitchen’s brick oven. It was topped with Goat Hill’s fresh tomato sauce, provolone, mozzarella, and feta cheese, sliced red onions, green olives, fresh tomatoes, and spiced with rosemary and thyme. Not a crumb was spared.

It took a bit of coaxing to get the check, but I didn’t mind the wait considering the laid-back atmosphere; it just felt natural. It also gave me a chance to look at the black and white photos lining the walls, some frames askew, of Potrero Hill circa 1900.

Goat Hill Pizza is a great place to go if you’re in San Francisco looking for good beer, good pizza, and good people. I know I’ll be back for their Monday all-you-can-eat “neighborhood night,” even if we don’t end up belonging to the neighborhood.


ett094 said…
you're soooo good! xox,

Popular posts from this blog


I moved to Silicon Valley from Chicago about two months ago, and am on a continuous hunt for good food.Unfortunately, it’s somewhat hard to find amidst the high-tech corporate campuses and sprawling apartment complexes.I had all but lost hope when I stumbled upon Dishdash in Sunnyvale.My husband and I walked in for lunch on a weekday to a loud, but welcoming buzz of people.The fact that the restaurant was crowded was not necessarily telling, however, as most eateries in Silicon Valley are packed around lunch time with engineers hurrying to get a quick bite.Nevertheless, as I looked around, the diners seemed pleased and their food looked delicious.Dishdash is a welcoming space with bright colored walls, high ceilings, and modern Mediterranean d├ęcor.Despite the rush-hour, we were seated immediately at a small table by the kitchen.Whereas in some restaurants this could be a turn-off, I found it exciting.The kitchen was a machine.I sat wide-eyed as the team of cooks zipped back and forth…

Paris, O Paris...

This is a brief post about what we ate on our recent lovely trip to Paris. We have made it to unbelievable restaurants, sampled amazing chocolates, saw beautiful art, walked romantic streets, and just had a great time. The restaurants we ate at are all in the nouveau French cuisine where the emphasis is on fresh, local, healthy,... and amazing.

Arriving to our hotel, we head immediately to lunch at Ze Kitchen Gallery... a funky and hip restaurant in St. Germain right a block from the Seine.

The appetizers we chose were a play on raw fish. These dishes to me are as good as the fish you get, and they were wonderful (with a unique presentation): Asian flavors, mixed with slightly sweet and crunchy peels of cucumber, some radishes marinated green papaya and mango. Dora had the (raw) sardines, tomato and a ginger like sauce. It is slightly challenging to eat raw sardines as the fish is a little tough.

The entrees were somethings else. Dora had the cod fish... cooked to perfection w…

There's A Pizza War

And lucky for us, we're living on the front line. When we first moved to North Beach, we ate at North Beach Pizza about once a week- it's a block away, has friendly service, and beautiful pizza. We soon realized that by walking an extra two or three blocks, we could also enjoy the classic, Golden Boy Pizza, or the new kid, Tony's Pizza Napoletana. Talk about hard decisions! Nikos stands by North Beach - once he finds something he likes, he's difficult to budge. I, on the other hand, although enjoying North Beach for its feel-good atmosphere and always-consistent pizza, and appreciating Golden Boy for it's no-nonsense, pizza-in-hand-with-beer-at-the-bar attitude, have a soft spot for Tony's (if we can ever get in). It's pricier than the others, but I don't mind paying for the top-quality ingredients. Tony Gemignani (a bit of a celeb in the pizza world: he's won a pizza "world-cup", has been on Food Network, etc etc) is passionate abo…