It’s not every pizzeria that offers whole Calabrian chiles as a pizza topping but we like the spicy nod to the Italian region where pizza got its start. It’s Neapolitan all the way, baby, from the almond wood-fired oven to the dough, made with soft, low gluten flour. The result is a crust both tender and blistered from its minute or so in the searing heat.
We’re partial to the Son of Yeti, the subtle sweetness of mushrooms, thyme and leek picking up smoky flavor from the oven. Local cyclists might prefer the Marin pie – it’s a carb double-shot with potatoes (with roasted garlic & rosemary oil) atop the thin crust.
Dont Miss:The Kona (tomato sauce, mozzarella, parmesan, jalapeño, scallion, red onion, pineapple, house coppa); The Specialized (specialized, tomato sauce, house made fennel sausage, hobbs’ pepperoni, mozzarella, parmesan, basil); and the Soft Serve Ice Cream topped with Olive Oil & Sea Salt.
Though husband-and-wife chefs Alessandro Spaziani-Montagna and Monika Troggler hail from Trento, an Italian town closer to Munich than Napoli, the duo know their stuff, serving 70 pizzas at the northern Italian restaurant they ran before opening in Sausalito.
At Sandrino, there are more than 25 options, ranging from the Trevigiana (mozzarella, gorgonzola, grilled radicchio, and onions) and the Romana (tomato sauce, mozzarella, Italian anchovies, capers). And if you're thirsty, there's an extensive selection of Italian wines to help you digest all those yummy carbs.
Don't Miss: Truffle Caciotta (mozzarella, cooked ham, Italian caciotta cheese with black truffle, fresh chives, black pepper); the Trentina (tomato sauce, mozzarella, Molinari sausage, sauté porcini mushrooms); and the Sausalito (tomato sauce, mozzarella, cooked ham, pepperoni, bell peppers, fresh ricotta cheese, corn).
Though the staff may hand you a menu as you take a seat, be sure to review the blackboard with the day’s specials. The house prides itself on insanely fresh ingredients and that shows through in plates of wood-fired Brussels sprouts and autumn squash ravioli. In November, the flavor of the month is Point Reyes Pizza. It features Point Reyes Toma cheese, Zoe's soppressata, baby kale, sweet potato, and hot honey, a savory, sweet and spicy mix that feels just right as our extended fall season finally gives way to winter.
Don't Miss: Woodacre (roasted balakian farm eggplant, spicy tomato sauce, mozzarella, ricotta salata, lemon zest, breadcrumbs); Baltimore Park (hen-of-the-woods mushrooms, crescenza cream, roast garlic, truffle oil & scallions); and the Burrata (creamy mozzarella with crostini, oven-dried tomato jam, arugula, sea salt & olive oil).
The hottest spot in downtown Ross is this petite pizzeria that leans into seasonal flavor like broccoli rabe with cannellini and ricotta salata pizza.
Most pizzas on Tony's menu have a clever name or musical reference. Case in point, the Peter, Paul & Pesto; A Love Supreme; and Bitches Brew. All the pizzas here are vegetarian (sorry, carnivores). Vegan + gluten-free options are plentiful, too.
In addition to pizzas, they also serve lasagna, calzones, and salads. And if you're thirsty, they boast 50 world-class beers & ales, as well as fine wines by the glass.
Don’t Miss: Magic Mushroom with smoked mozzarella; Whiter Shade of Pale (3 cheese blend and enough herbs and garlic to add lift and aromatics; Butternut Squash and Mt.Tam (Tony's 3 cheese blend, Melted onions & leeks, aged balsalmic reduction, walnuts, parsley, extra virgin olive oil).
Though the pizza crust may be closer in style to New York than Napoli (it’s puffier and chewier than the thinner Neapolitan style crusts), the flavors are pure Italian.
The Mediterranea has sliced fresh tomato, Alla Genovese skips the red sauce in favor of pesto and Alla Porticello favors slices of roasted eggplant. Or have it all on an Arlecchino – choose six different pizza styles and they all appear on a single, very large pie.
Don't Miss: The Employee's Special (hearts of artichoke, ground beef, pepperoni, green onion); Marinara (baby clams, garlic, oregano); and the Vegetarian Cannelloni (homemade crepes stuffed with spinach, ricotta and mozzarella cheeses).
