, , ,

Del Popolo started as a food truck, and is less than a year old as a brick-and-mortar establishment, but already it has made the SF Chronicle’s top 100 restaurants in the Bay Area, and for good reason. The well-charred, wood-fired pizza is comparable to the trendier artisanal pies of New York City.


Margherita, with plenty of charred, blistery spots. The dough for these was a bit thicker than the Neapolitan pizza I have eaten in Naples (and it was very chewy).


The butterball potato pizza, with leeks, fontina cheese and slightly spicy-hot honey. Delicious.

But what really caught my attention was this sensational, simple salad of summer squash, cucumber, toasted almonds and buttermilk dressing, seasoned with an Italian herb called nepitella.


This is a grand prize winner in my book. The squash is raw and sliced very thin on a mandoline. Nepitella is also called calamint. To substitute, you might try mixing chopped fresh mint and oregano.