Pizzaiolo


About

We at Pizzaiolo believe that the simple act of feeding people is at the core of what it is to be human. We focus on the ritual of taking life from the world around us and presenting it to you to sustain your own life. When the day is done, the thinking that seems to matter most is that we are taking part in a web of human interaction. The food you eat at Pizzaiolo is 100% down-home human-made. We at Pizzaiolo believe that the simple act of feeding people is at the core of what it is to be human. We focus on the ritual of taking life from the world around us and presenting it to you to sustain your own life. We believe that taking part in this ritual is vital and deserving of the utmost respect to the plants and animals we choose to source and to you, our friends, family and customers. We also believe that this kind of eating, and sourcing of food has been at the core of American life since the beginning, and that up until the industrial revolution everyone ate a simple, local diet; farm to table. There is nothing fancy about it, in fact its pretty much how we have all been eating for hundreds of years. We buy whole animals from ranchers we know and trust: We buy organic flour milled in Oakland by people who bring their children to Pizzaiolo for dinner. We change the menu every day to reflect the offerings of these remarkable local food purveyors in their freshest most beautiful form. Charlie Hallowell chef & owner Charlie Hallowell was raised in suburban Connecticut on a modest diet of TV dinners and Chef Boyardee. After attending Northfield Mt. Hermon high school he left the country to seek his fortunes in the East. Upon return he met and fell in love with the mother of his two children in Berkeley California. Through some completely unexplainable, miraculous twist of fate he found himself working in the kitchen at Chez Panisse. For the first time in his life he felt completely engaged and enlivened by his job, and the intellectual life that permeated the culture at Chez Panisse. After eight years of working in the kitchen, a degree in English literature, and almost a decade in the Bay Area, Charlie felt it was time to try a project of his own


Additional Information

Contact

5008 Telegraph Ave.
Oakland, California 94609
United States

Parking Details:
Parking is available on Telegraph Ave and the surrounding side streets. Please note that it is metered, but only until 6.00pm!

Public Transit:
We are 10 blocks from the MacArthur BART station on Telegraph Ave. We are also on the same block as two major AC Transit bus lines, the 1 (and 1R) and the 12.

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Features

  • Executive Chef:
  • Charles Hallowell
  • Dining Style:
  • Casual Elegant
  • Cuisines:
  • Italian, Californian, Pizzeria
  • Dress Code:
  • Casual Dress
  • Price Range:
  • $31 to $50
  • Payment Options
  • AMEX, MasterCard, Visa

Hours

Hours of Operation: Dinner: M-Th 5:30pm-10:00pm Dinner: F-Sa 5:30pm-10:30pm

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Contact

(510) 652-4888


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