When we say, "Ancient Roman delicacy with a dough made of rice, soy and wheat."
You say...
Pizza, right? You totally said pizza.
At least you will after going a few rounds with Roma Antica, a new neighborhood Italian spot focusing on the old-old-old-school version of pizza called Pinsa. It's now soft-open in the Marina, and here it is in pictures.
You'll enter this long expanse of a restaurant and be escorted to a live-edge redwood table under a Venetian sconce resembling a branch. Or back to the Calacatta marble bar backed by a wall of Italian bricks looking in on the kitchen and the large Mugnaini pizza oven.
The latter arrangement having obviously been chosen, you'll take the limited soft-opening menu in your hand and start pointing at things. Like pastas made on-site in their back pasta room. Like six different types of bruschetta, from burrata to speck to oxtail.
Like those four pinsas: burrata, salmon, veggie and sausage. They'll be offering one per night during their soft-opening, so maybe clear out the next few days.
Oh, and they'll be doing bottomless mimosas when they launch brunch soon.
Just like Caesar would've wanted.
You say...
Pizza, right? You totally said pizza.
At least you will after going a few rounds with Roma Antica, a new neighborhood Italian spot focusing on the old-old-old-school version of pizza called Pinsa. It's now soft-open in the Marina, and here it is in pictures.
You'll enter this long expanse of a restaurant and be escorted to a live-edge redwood table under a Venetian sconce resembling a branch. Or back to the Calacatta marble bar backed by a wall of Italian bricks looking in on the kitchen and the large Mugnaini pizza oven.
The latter arrangement having obviously been chosen, you'll take the limited soft-opening menu in your hand and start pointing at things. Like pastas made on-site in their back pasta room. Like six different types of bruschetta, from burrata to speck to oxtail.
Like those four pinsas: burrata, salmon, veggie and sausage. They'll be offering one per night during their soft-opening, so maybe clear out the next few days.
Oh, and they'll be doing bottomless mimosas when they launch brunch soon.
Just like Caesar would've wanted.
