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Krescent Cassaro


Written by
Krescent Cassaro

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.

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.

Food Rundown


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.

Margherita Pie

The base crust is thin and crisp, the edge crust is pillowy, and the sauce is slightly sweet. We’d definitely order this again.

Salsiccia Pie

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.

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