Fiorella in the Richmond brings wood-fired pizza to Clement Street—but manages to do so gracefully and humbly, in a modern and fun way. It’s not over the top or trying too hard. It’s just good.
Judging by the buzz inside, it’s clear that people are happy to have a place like Fiorella around. The restaurant gets the details right: the waiters are quick and give good recommendations, and food comes out at appropriately timed intervals. The place is decorated with blue and white wallpaper covered in portraits of famous Bay Area people, like E-40 or Alice Waters—it all feels a little irreverent in a way that fits in with the medley of places along Clement Street.
photo credit: Krescent Cassaro
The crowd is locals of all ages, but we like Fiorella especially for a double date or dinner with a few friends so you can get lots of stuff to share. The wood-fired crusts on the pizzas are excellent and the small plates and pastas, especially the cacio e pepe, are also worth your time. If you can’t get a reservation and you don’t feel like waiting for a table, you can get your pizzas to go—the takeout game at Fiorella runs strong all night.
With its mostly-San Francisco beer list, friendly staff, local celeb wallpaper, and neighborly crowd, it’s easy to feel like Fiorella is already as much of a city institution as the Truffle Man. Whether you live in the area or are looking to hit up a new neighborhood and eat some great pizza, get Fiorella on your list.
Sign up for our newsletter.
Be the first to get expert restaurant recommendations for every situation right in your inbox.
Crispy, fried balls of rice, smoked mozzarella, and sweet corn are a great way to start your meal.
Cacio e Pepe
Heavy on the pepper, and nicely al dente. Your table should get this.
The base crust is thin and crisp, the edge crust is pillowy, and the sauce is slightly sweet. We’d definitely order this again.
House-made sausage, ricotta, and Calabrian chili salsa verde come together for an awesome combination on this white pizza.
NYC Style Pepperoni Pie
We like this one, too—the pepperonis have a little kick, and the crust is nicely charred.