clock menu more-arrow no yes mobile

Filed under:

Tony's Huge Meatball, Christopher Kostow's Inspiration

New, 2 comments
 Tony's Pizza Napoletana.
Tony's Pizza Napoletana.
Photo: Flickr/Victor Lee

CRITICS PICKS - Apparently Tony's Pizza Napoletana makes a damn fine giant meatball topped with burrata: "The smooth creaminess of the burrata is a perfect complement to the giant meatball's seasoning and the course texture of its veal, pork, and beef...The restaurant only serves 25 of these beauties a day, so get there early. " [SF Weekly]

KOSTOWWIRE - For your weekend listening pleasure, here's a compelling interview with Christopher Kostow, where he broaches many subjets: the evolving bar program and housemade spirits at Meadowood, the "diligence and relentlessness" he learned from mentor Daniel Humm, and what three Michelin stars really means to him: "It's really a license to progress...people look to you to push the envelope." [Imbibe and Inspire]

A MOVEABLE TWEET - Absinthe pastry chef Bill Corbett has a few words for the writers out there: "If you're a food writer and you ask me about food trends, I'm going to lie to you from now on. It tells me you're out of ideas." [@el_cuchillo]

A MOVEABLE TWEET EXTRA -Flour + Water would like a thesaurus, please: "Apparently I use the word delicious....a lot. What other words do you use to describe deliciousness?" [@flourandwater]

Tony's Pizza Napoletana

1570 Stockton Street, , CA 94133 (415) 835-9888 Visit Website

Tony's Pizza Napoletana

1570 Stockton Street San Francisco, CA

Sign up for the newsletter Sign up for the Eater San Francisco newsletter

The freshest news from the local food world