[Photo: Aubrie Pick]
The fine young specimen you see here is Gioia Pizzeria, a very different pizza place from the one owners Will and Karen Gioia helm in Berkeley. The lunch and dinner menus wander outside of pizza territory to sandwiches, entrees, pastas and desserts. For the record, the pizza here is billed as "East Coast-style thin crust" baked in a Montague gas oven. As you can see, Karen also has had a field day with vintage lighting, and commissioned local artisans and artists for everything from the wall finishes to the logos.
In the kitchen, executive chef Will is working with sous chef Ryan Cantwell, formerly of Eccolo and Chez Panisse. Cantwell's brother Dennis, who used to bartend at Zuni Cafe, is running the front of house. So you see, it's a family affair all around.
Expect an all-Italian wine list. The Gioia's are working on permitting for sidewalk-seating and brunch is in the future too. Visit Gioia tonight when it opens for dinner at 5 p.m. Full lunch and dinner hours begin tomorrow. No reservations.
· All Gioia Pizzeria Coverage [~ ESF ~]
