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Tony's Coal-Fired Pizza And Slice House

  • $$
  • Pizza, Sandwiches
  • 1570 Stockton St, San Francisco CA94133 37.8003551 -122.4090601
  • (At Union St)
  • click map to interact google maps
  • (415) 835-9888
  • 0

Antipasti

Deep Fried String Beans tossed with garlic and olive oil   7.00
Fire Roasted Bone Marrow & Coppa Fondue please allow 10-12 minutes  (serves 2-4) 18.00
Salumi & Cheese Board    12.00
Calamari Fritti traditional or calabrese style   13.00
Meatball Gigante limit 25 per day / blend of veal, pork and beef   
marinara   9.00
sea salted burrata   13.00
wild mushroom, pancetta, robiola   15.00
farm egg, calabrese   12.00
Chorizo Mussels over rosemary toasted acme bread in a calabrese tomato cream sauce   16.00
Lillet Blanc Fries smoked pancetta, honey, parmigiano   8.00
Kale Chips with red pepper flakes   6.00
Clam & Bacon Bone Marrow wood fired bone marrow, clams, bacon, garlic, smoked scarmoza   12.00
Wood Fired Baby Asparagus prosciutto wrapped spears, quail eggs, bread crumbs, smoked scarmoza   9.00
Meatballs italian style meatballs (for 3) 5.00(for 6) 8.00

Classic American

NY Flat Top Gas Brick Oven All Classic American Pizzas Have Hand Crushed, Slightly Sweet Tomato Sauce And A Hand Tossed Rustic Medium Crust Unless Noted. Using Pendleton Flour Gluten-Free Crust Available For Additional $3.

Americano mozzarella, pepperoni, salami, mushrooms, onions, bell peppers, black olives, italian sausage, linguica, bacon, cherry tomatoes, scallions   19.00
Jersey’s Original Tomato Pie (new jersey style)sliced mozzarella cheese, hand crushed tomato sauce, oregano, garlic, parmigiano, olive oil (want italian sausage ask for de lorenzo style)   15.00
Sweet Potato Pie sweet potato, smoked bacon, maple syrup, brown sugar, kale, mascarpone   18.00
Picante mozzarella, garlic, pepperoni, linguica, calabrese peppers, serrano & bananapeppers, pork chorizo, green onions, cholula   19.00
Classic Pepperoni Or Cheese rustic medium or thin crust   
cheese   13.75
pepperoni   15.00
Old Smokey mozzarella, white cheddar, bacon, house bbq sauce, niman ranch ground beef, fried onions, cilantro   18.50

Detroit Style - Red Top

Please Allow 25 Minutes.

Square Pizza Cooked In Blue Steel Pans From Detroit    
Wisconsin Brick Mozzarella Cheese    
White Cheddar    
Tomato Sauce    
Garlic Butter Toasted Corners    

Detroit Style Additions

Each.

Italian Sausage    3.00
Spinach    3.00
Ricotta    3.00
Pepperoni    3.00
Sliced Sausage    3.00
Caramelized Onions    3.00
Meatballs    3.00
Roasted Peppers    3.00
Mushrooms    3.00
Garlic    2.00
Basil    2.00

STG Pizza Napoletana

Marinara dough made with caputo flour, san marzano tomatoes d.o.p., sea salt, oregano, garlic, extra virgin olive oil   13.00
Margherita limit 73 per day. world pizza cup winner naples, italy. dough mixed by hand using san felice flour then proofed in napoletana wood boxes, san marzano tomatoes d.o.p., sea salt, mozzarella fior di latte, fresh basil, extra virgin olive oil   19.00
Spacca Napoli caputo flour, basil, mozzarella di bufula, sea salt, olive oil, cherry tomatoes (early girl tomatoes when in season), no sauce   18.00

California Style

Quail Egg, White Rose Potato, & Guanciale mozzarella, white rose potatoes, rosemary, calabrese peppers, chorizo, quail eggs, guanciale (pork cheek), cowgirl creamery fromage blanc, lavender sea salt   21.00
The Barcelona mozzarella, smoked paprika chorizo tomato sauce, jamon (spanish style ham), manchego cheese, nora peppers, scrambled farm egg   22.00
Wild Robiola mozzarella, stracciatella, & robiola cheese, wild mushrooms, truffle oil, speck (smoked cured pork), piave, arugula   23.00
Rhubarb & Scotch tamarind and apple poached chicken, rhubarb and apple chutney, serrano peppers, monterey jack, scotch bonnet peppers   23.00
Apricot Bob apricot stilton cheese, mozzarella,agave nectar, smoked bacon, fresh mint   21.00
Eddie Muenster fried kale, smoked bacon, calabrese peppers, muenster cheese, honey, lemon   19.00
Pizza Campari crushed red pepper, mozzarella, pancetta, peppered goat cheese, escarole, sweet piquante peppers, campari blood orange reduction   19.00
Honey Pie north beach honey, calabrese peppers, scallions, mozzarella, piave cheese, fried caramelized onions, serrano peppers   19.00
Add Two Quail Eggs For An Additional $2.

Pizza Romana - Mozzarella On All $39

Serves (2-4). Long Thin Pizza. No Substitutions.

I

Cherry Tomatoes    
Balck Olives    
Basil    
Garlic    
Sopressata Piccanti    
Arugula    
Parmigiano    
Sweet Fig    
Prosciutto    
Gorgonzola    
Balsamic Reduction    

II

Tomato Sauce    
Pepperoni    
Italian Sausage    
Ricotta    
Chopped Garlic    
Basil    
Linguica    
Piquante Peppers    
Pesto    
Caramelized Onions    
Chopped Garlic    
Roasted Tomatoes    
Goat Cheese    
Honey    

III

Proscuitto    
Arugula    
Parmigiano    
Ricotta    
Chopped Garlic    
Meatballs    
Gorgonzola    
Dates & Pecans    
Apples    
Honey & Nutella    

 

New York

(22").

Cheese    30.00
Pepperoni    32.00
Meatball ricotta, garlic   39.50
Mushrooms sausage, garlic   39.50
Chorizo garlic, onion, cholula, ricotta, serrono peppers   39.50
Potato bacon, garlic, rosemary, feta, pesto   39.50

Gluten-Free

100% Gluten-Free with tomato sauce, mozzarella   15.00

Gluten-Free - Additions $3 Each

Italian Sausage    
Spinach    
Ricotta    
Pepperoni    
Roasted Peppers    
Arugula    
Shaved Parmigiano    
Cherry Tomatoes    
Balsamic Reduction    
Prosciutto    5.00

Coal Fired

(16") All Pies Have A Unique Shape using Caputo & Gusto’s Flour.

Tomato Pie    15.00
Original Tomato Pie with cheese   20.00
White Pie with clam & garlic   25.00
add smoked bacon   3.75
New Yorker mozzarella, hand crushed tomato sauce, natural casing pepperoni, sliced italian fennel sausage, ricotta, chopped garlic & oregano   25.00
New Haven Lou mozzarella, ricotta, spinach, garlic, crushed red pepper   23.00
add meatballs   3.75

Sicilian Style

Serves (2-4). All Sicilian Style Pizzas Are Topped With Vine Ripened Tomato Sauce And Mozzarella Cheese.

Burratina Di Margherita gold cup winner international pizza championships lecce, italy 2008. burrata, cherry tomatoes tossed with fresh basil, extra virgin olive oil, balsamic reduction   31.00
L&B mozzarella, garlic, oregano, pecorino   30.00
Fratellanza pepperoni, salami, fresh mushrooms, italian sausage, oregano   31.00
Gigante garlic, salami, mushrooms, bell peppers, onions, pepperoni, linguica, sausage, green onions,chives, bacon, black olives, cherry tomatoes   33.00

Insalata

Bufula Caprese mixed greens, fried dough, balsamic reduction, piquante peppers, onions, mozzarella di bufula, cherry tomatoes   10.00
Caesar caesar dressing with romaine, house croutons, parmigiano, white anchovies   9.00
Little Italy mixed greens, chopped pugliese olives, walnuts, imported italian gorgonzola, olive oil, house croutons, balsamic reduction, shaved parmigiano   11.00
Spinach warm honey mustard vinaigrette, pancetta, goat cheese, candied pecans, onions   12.00
Frisée visciole black cherry vinaigrette, roasted red peppers, goat cheese, candied walnuts   9.00
Mixed Greens With Apples & Breaded Chicken mixed greens, house made apple caesar dressing, free range breaded chicken breast, calabrese peppers, apples, piave   13.00
Add Free Range Chicken Breast To Any Of Our Salads For $5

Classic Italian

Domed Gas Brick Oven All Classic Italian Pizzas Have Vine-Ripened Tomato Sauce And A Hand Tossed Rustic Medium Crust Unless Noted. Gluten- Free Crust Available For Additional $3.

Pancetta Porcini mozzarella, wild mushrooms, porcini, imported pancetta,truffle oil, smoked scamorza, fresh thyme, no sauce   19.00
Prosciutto E Pomodorini mozzarella, prosciutto di parma, arugula, cherry tomatoes, parmigiano   18.00
Diavola Con Rucola hot red pepper oil, sopressata picante, arugula, mozzarella, parmigiano   17.00
Calitalia gold medal winner food network pizza champions challenge. asiago, mozzarella, imported italian gorgonzola, croatian sweet fig preserve, prosciutto di parma, parmigiano, balsamic reduction, no sauce   19.00
Artichoke Joe mozzarella, artichokes, smoked provolone, spinach, garlic, crema di parmigiano, lemon   19.00

St. Louis Style $18

Cracker Thin Light Crust    
Provel - Swiss    
White Cheddar & Provolone    
Extra Sweet Tomato Sauce    
Cut Into Squares    

St. Louis Style - Additions

Each.

Italian Sausage    3.00
Spinach    3.00
Ricotta    3.00
Pepperoni    3.00
Sliced Italian Meatballs Roasted Peppers    3.00
Salami    3.00
Garlic    2.00
Basil    2.00

Housemade Pasta

Linguine seafood linguine with tomato cream sauce, garlic, shrimp, calamari, clams & mussels   23.00
Carbonara linguine, farm egg yolk, pancetta, onion, parmigiano, pecorino romano, cream   16.00
Peperoncino* linguine, olive oil, hot pepper oil, red pepper flakes, garlic, parmigiano   11.00
Spaghetti & Meatballs    17.00
Rigatoni pork ragu sauce   13.00
Lasagne pomodoro sauce with a savory combination of ricotta, italian sausage, mozzarella, parmigiano   15.00
Buccatini* pork ragu cream sauce with calabrese peppers, ground beef, served with a calabrese sausage link   16.00
Add Free Range Chicken To Any Of Our Pastas For $5. Healthy Option Available With Whole Wheat Pasta Or Gluten-Free Spaghetti.

Sides

Gluten Free Breadsticks    5.00
Spinach sautéed spinach with olive oil and garlic   5.00
Zucchini, Squash & Carrots    5.00
Garlic Bread plain   3.95
with cheese   5.95
Side Of Ranch    .75

Stromboli

Romano’s Original 1950 prosciutto di parma, italian sausage, pepperoni, sweet piquante peppers, mozzarella, american cheese   12.00
Three Cheese Roll parmigiano, mozzarella, ricotta, red pepper flakes, oregano, garlic   11.00

Italian Specialties

Chicken Parmigianawith Pasta Pomodoro    18.00
6 Sausages & Peppers links of housemade calabrese sausage & sweet fennel sausage   16.00
Burrata Burger rniman ranch beef, smoked pancetta, caramelized onions, burrata, arugula, balsamic reduction, acme bun, served with sea salted rosemary garlic fries   16.00
Calabrese Burger niman ranch beef, smoked pancetta, spicy bbq sauce, cheddar, carmelized fried onions, calabrese peppers, acme bun, served with sea salted calabrese fries   15.00
Four Barrel Dirty Steak 15oz of 21 day in house dry aged usda angus t-bone steak cooked in our 1000 degree coal oven and basted with our housemade four barrel coffee steak sauce with arugula salad, fries, and bone marrow   26.00
Baked Eggplant Rigatoni with garlic, feta, kalamata olives, roasted peppers, artichoke hearts, provolone   15.00

Calzone

Deep Fried Or Baked - Served With Marinara Sauce.

Manhattan mozzarella, garlic, meatballs, ricotta   13.00
Brooklyn mozzarella, garlic, spinach, ricotta   11.00

Kids

Children Under 12 Only.

Mini Pepperoni Or Cheese Pizza    7.00
Spaghetti & Meatball    8.00
Breadsticks with cheese & garlic   7.00
Mac & Cheese    7.00

Beverages

Fountain coke, diet coke, sprite, raspberry tea, fanta orange, lemonade   3.00
kombucha   4.25
By The Bottle specialty root beer, cream soda, ginger ale, red bull  can 3.50
Cane Sugar Sodas mexican coke, grape or orange   3.75
Water panna (still), fiuggi (sparkling)   5.50
House Black Currant Iced Tea    3.50

Wine By The Glass

Bollicine Italiani

Italian Sparkling.

Prosecco, Col Di Salici ‘10 Veneto this aromatic, fully sparkling spumante is fruity with intense apple notes and hints of wisteria in bloom and acacia on the nose. a zesty palate of white fruit is followed by a harmonious finish and lively elegant bubbles.   10.00

Carafe Features - American Reds

Premium Wines Available For Tasting By The Half Bottle Pour.

Cab Sauv/Malbec/Syrah/P.Verdot/Cab Franc, Hess Collection Block 19 ’09 Mt. Veeder from the veeder summit vineyard - altitudes ranging from 1,300 to 2,000 feet above sea level. aromas of black cherry compote and ripe plum are accentuated with hints of vanilla and cardamom. a silky mouthfeel of cassis and milk chocolate leads into an immensely satisfying and lengthy finish.   30.00

Italian Whites

Sauvignon/Chardonnay, Paulo Scavino Langhe Bianco ‘10 Castiglione Falletto, Piemonte the vineyard was planted in a plot where peach trees were grown in order to try and make a simple, fresh, fragrant white wine. a surprising blend of mainly sauvignon: piedmontese at heart, but cosmopolitan in the soul. the chardonnay is cultivated on a calcareous soil in the area called "pontetto" located in the village of castiglione falletto with a western exposure. the sauvignon is cultivated in the pontetto area but also in another vineyard of la morra, east exposed, where the climate and soil conditions allow a good maturation.   10.00

Italian Whites And Rose

Vermentino, Sella & Mosca La Cala ’09 Sardegna few wines rival la cala for its exceptional affinity with seafood, thanks to the very subtle presence of a natural marine salinity in the wine. pale straw with tints of lemon- green. very intense with notes of citrus. delightful, floral, crisp and dry with youthful vitality and freshness   9.00
Pecorino, Umani Ronchi Vellodoro ‘10 Marche in the past this grape variety, thanks to its high aromatics, good alcohol content, and its wonderful acidity which is the most distinctive characteristic of pecorino, was used to improve the quality of wines produced with other varieties. the name of the pecorino grape variety, also known as "grape of the sheep", derives from the strong connection between sheep farming and agriculture. bright straw yellow color, it presents intense aromas of fruit and flowers on the nose, with very clear mineral notes, intense and persistent. on the palate it shows a good structure and a pleasant freshness, with ripe fruit and sapid hints.   11.00

 

Bicchiere

Glasses.

Bollicine

Bubbles.

White: Prosecco Superiore Docg, Col Di Salici ‘10 Veneto this aromatic, fully sparkling spumante is fruity with intense apple notes and hints of wisteria in bloom and acacia on the nose. a lively palate of white fruit is followed by a harmonious finish and exuberantly elegant bubbles.   10.00

Vini Bianchi

White

Pinot Grigio, Allegrini Corte Giara ’10 Veneto this wine is bright straw yellow in color and the nose displays the green nuances of the variety, mellowed by acacia flowers. on the palate the wine is fresh, full, crisp and harmonious. refined and persistent, while the finish is sweepingly tangy and satisfying.   8.50
Vermentino, Sella & Mosca La Cala ’10 Sardegna few wines rival la cala for its exceptional affinity with seafood, thanks to the very subtle presence of a natural marine salinity in the wine. pale straw with tints of lemon- green. very intense with notes of citrus. delightful, floral, crisp and dry with youthful vitality and freshness.   9.00
Falanghina, Feudi Di San Gregorio ’10 Campania pale gold with green highlights. elegant with intense aromas of apples, bananas and hints of white flowers. medium bodied with a lingering finish of citrus and minerals. all of the fruit is grown on hillside vineyard sites in the vicinity of mt. taburno in the sannio district.   9.50
Sauvignon Blanc, Drylands ’09 Marlborough, New Zealand a rich bouquet of citrus zest, gooseberry and passion fruit fill the nose. rich, ripe tropical and herbal flavors. intense gooseberry and passion fruit result in a vibrant burst of flavor. excellent weight and balance on the palate linger on a crisp, refreshing finish.   9.50
Pinot Bianco, Terlano ’10 Alto Adige with wonderful aromas of apple cider, chalk and lemon zest, this clean and focused wine expands on the palate to reveal warm apple crisp, clove and quince nuances. possesses a long, concentrated citrus finish.   10.00
Sauvignon/Chardonnay, Paulo Scavino Langhe Bianco ‘10 Castiglione Falletto, Piemonte the vineyard was planted in a plot where peach trees were grown in order to try and make a simple, fresh, fragrant white wine. a surprising blend of mainly sauvignon: piedmontese at heart, but cosmopolitan in the soul. the chardonnay is cultivated on a calcareous soil in the area called "pontetto" located in the village of castiglione falletto with a western exposure. the sauvignon is cultivated in the pontetto area but also in another vineyard of la morra, east exposed, where the climate and soil conditions allow a good maturation.   10.00
Moscatel Seco, Jorge Ordoñez & Company Botani ’10 D.O. Malága, Spain the 2010 botani was sourced from organically farmed 70-year-old moscatel de alejandria vines producing tiny yields. thirty percent of the wine was barrel-fermented in neutral french oak, the rest in stainless steel. medium straw-colored with a green tint, it displays a nose of mineral, spring flowers, acacia, and a hint of tropical aromas. the 2010 vintage has produced a wine with extra density and concentration. although the aromatics suggest sweetness, the wine is dry but very fruity, refreshing, and exceptionally long. it is an outstanding value that over-delivers in a big way. try this and the izadi reserva mini wine flight for $12. they are both fantastic with tony’s barcelona pizza!   10.00
Pecorino, Umani Ronchi Vellodoro ‘10 Marche in the past, this grape variety-thanks to its high aromatics, good alcohol content, and its wonderful acidity which is the most distinctive characteristic of pecorino, was used to improve the quality of wines produced with other varieties. the name of the pecorino grape variety, also known as "grape of the sheep", derives from the strong connection between sheep farming and agriculture. bright straw yellow color, it presents intense aromas of fruit and flowers on the nose, with very clear mineral notes, intense and persistent. on the palate it shows a good structure and a pleasant freshness, with ripe fruit and sapid hints.   11.00

Vini Rossi

Reds

Malbec, Finca La Florencia ’10 Mendoza, Argentina made by the familia cassone, la florencia malbec is sourced from 90 year old vines from the highly respected region of lujan de cuyo in mendoza. kissed with french and american oak this has been given the elevage that would in most respects create a wine that should cost more but doesn’t. this malbec has an engaging nose that offers up some wood spice, a floral component along with a subtle background of pepper over the red berry and darker red fruits on the nose. the palate is supple with riper tannins, giving a powdery feel to the finish.   9.00
Charbono, Summers Villa Adriana Vineyard ’09 Calistoga this rare varietal is thought to have originated between the borders of southeastern france and northwestern italy, probably brought to california originally by miners grown tired of searching the streams for gold, but loving this land that reminded them of their native country. charbono was the predominantly planted vine in california in the 19th century, but now is only found growing on about 80 acres, half of that in calistoga. a spicy wine of bold color and sassy, bright fruit; the perfect pairing for anything tomato.   9.00
Dolcetto De Dogliani, Pecchenino San Luigi ’10 Piemonte medium body; fruit-scented and fragrant, quite pleasing with flowers and fresh fruit on the end. great with pasta dishes.   10.00
Nero D’Avola, Cantine Barbera ’10 Sicilia marilena and daniela barbera are a young and dynamic team; their mission is to produce only the highest quality wines, interweaving tradition and innovation, deeply linking the "terroir" and history of sicily together in a bottle. this dark garnet wine shows ripe, berry fruit aromas lend complexity by hints of pepper and blackcurrant. warm and plummy with a ton of cherry in the nose; in your mouth it drips with rich, ripe cherries, melted chocolate, freshly brewed coffee and a whole bushel of juicy black plums. there is enough acidity to give the wine wonderful structure, but the overall impression is soft as velvet.   10.50
Sangiovese/Montepulciano/Ciliegiolo, Colle Massari Rigoleto ’10 Maremma, Toscana ruby red with a fruit forward nose, hints of spices and flowers on the palate. barrique aged for a year, rigoleto delivers a smooth well balanced palate perfect for our dirty steak or chicken parmigiana!   10.50
Cesanese Del Piglio, Casale Della Ioria, Tenuta Della Ioria ’09 Lazio the casale della ioria farm is located in the heart of the cesanese del piglio docg area, southeast from rome in the foothills of the appenines. color is bright ruby red. on the nose, warm and full with intense fruit perfumes-currants, blueberries, morello cherries; followed by delicate violet aromas. notes of vanilla, musk and damp earth complete the aroma. on the palate, exemplary for its pleasantness to drink from the elegant tannic weave t0 just the right body and texture.   11.00
Prugnolo Gentile, Tenimenti Angelini Trerose Vino Nobile Di Montepulciano ‘07 deep black almandine ruby with black rim. the bouquet is intense, and smoky, with rich jammy cherry plum fruit supported by a fair amount of cedar; there's a languid feel to it that's almost but not quite slinky. on the palate it's ample and smooth with fairly rich cherry plum fruit supported by moderate acidity and by a fair amount of minerality, while the tannins are smooth and quite sweet, though they have a bitter pencil shaving foundation to them. pleasant in a rich smooth key, and will drink well with drier meats.   12.00
Syrah/Mourvedre/Grenache/Petite Sirah, Hope Family Troublemaker Mv Paso Robles this wine is known to exhibit complexity and depth while still emphasizing its lush and rich body. the selected lots of troublemaker come from multiple varietals and vintages. it possesses aromas of black cherry and licorice that evolve into a stronger bouquet reminiscent of smoked meats. complete with dark berry and strawberry fruit flavors along with earthy hints of leather and cocoa, it is a balanced wine that culminates with a long finish.   12.00
Pinot Noir, La Follette ’10 Sonoma Coast this wine is handcrafted to display the characteristics that sonoma coast pinot is known for: effortless tannins, racy acidity and the complexity of this region’s wild yeast fermentations. red berries, violets and wild mushrooms on the palate, this is a prime example of genious winemaker greg lafollette’s skills.   12.50
Zinfandel/Petit Sirah/Barbera, Unti Vineyards ’09 Dry Creek Valley, Sonoma this zinfandel comes primarily from our primitivo-clone vineyard, planted next to the winery. we favor the primitivo-clone because it tends to produce berries that are smaller and with thicker skins, versus typical zinfandel selections. this leads to a richer wine with more tannin, usually found in old vine zin. our 2009 has just about everything you would want in a dry creek zinfandel: dark color, big berry fruit, cool spice, decent structure and a balanced finish. it is similar to the 2007 only with better balance.   13.00
Sangiovese Grosso/Cabernet/Syrah, Petroni Rosso Di Sonoma ’07 Glen Ellen earth, tobacco & sweet herb fading into perfumed black cherry aromas, all reminiscent of the components of this blend.   13.00

 

New World By The Glass

White And Rose

Moscatel Seco, Jorge Ordoñez & Company Botani ’10 D.O. Malága, Spain the 2010 botani was sourced from organically farmed 70-year-old moscatel de alejandria vines producing tiny yields. thirty percent of the wine was barrel-fermented in neutral french oak, the rest in stainless steel. medium straw-colored with a green tint, it displays a nose of mineral, spring flowers, acacia, and a hint of tropical aromas. the 2010 vintage has produced a wine with extra density and concentration. although the aromatics suggest sweetness, the wine is dry but very fruity, refreshing, and exceptionally long. it is an outstanding value that over-delivers in a big way. they are both fantastic with tony’s barcelona pizza!   10.00
try this and the valdubon reserva mini wine flight   12.00

Red

Charbono, Summers Villa Adriana Vineyard ’09 Calistoga this rare varietal is thought to have originated between the borders of southeastern france and northwestern italy, probably brought to california originally by miners grown tired of searching the streams for gold but loving this land that reminded them of their native villages back in the old country. charbono used to be the predominantly planted vine in california in the 19th century, but now it is only found growing in about 80 acres of california with half of that in calistoga. a spicy wine of bold color and sassy, bright fruit; the perfect pairing for anything tomato.   9.00
Pinot Noir, La Follette ’10 Sonoma Coast this wine is handcrafted to display the characteristics that sonoma coast pinot is known for: effortless tannins, racy acidity and the complexity of this region’s wild yeast fermentations. red berries, violets and wild mushrooms on the palate, this is a prime example of genious winemaker greg lafollette’s skills   12.50

 

Italian Reds By The Glass

Piemonte

Dolcetto De Dogliani, Pecchenino San Luigi ’10 medium body; fruit-scented and fragrant, quite pleasing with flowers and fresh fruit on the end. great with pasta dishes.   10.00

Toscana

Chianti Zone.

Prugnolo Gentile, Tenementi Angelini Trerose Vino Nobile Di Montepulciano ‘07 deep black almandine ruby with black rim. the bouquet is intense, and smoky, with rich jammy cherry plum fruit supported by a fair amount of cedar; there's a languid feel to it that's almost but not quite slinky. on the palate it's ample and smooth with fairly rich cherry plum fruit supported by moderate acidity and by a fair amount of minerality, while the tannins are smooth and quite sweet, though they have a bitter pencil shaving foundation to them. pleasant in a rich smooth key, and will drink well with drier meats.   10.00

The Islands

Nero D’Avola, Cantine Barbera ’10 Sicilia marilena and daniela barbera are a young and dynamic team; their mission is to produce only the highest quality wines, interweaving tradition and innovation, deeply linking the "terroir" and history of sicily together in a bottle. this dark garnet wine shows ripe, berry fruit aromas lend complexity by hints of pepper and blackcurrant. warm and plummy with a ton of cherry in the nose; in your mouth it drips with rich, ripe cherries, melted chocolate, freshly brewed coffee and a whole bushel of juicy black plums. there is enough acidity to give the wine wonderful structure, but the overall impression is soft as velvet.   10.50

 

* Very Spicy.
Tony's Coal-Fired Pizza And Slice House
1570 Stockton St
At Union St
(415) 835-9888
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