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When I was a boy, growing up in the Borough of Queens, N.Y.C., the Pizzaman was the cultural equivalent of the Sushi Chef in San Francisco. I was a Jewish kid and Queens was (and is today) one of the most ethnically diverse places in the world. But everybody went to the Pizza place two or three times a week. "Centre Pizza" was located in a strip mall off the Long Island Expressway. It was owned by Sebastian, and regrettably I do not remember his last name. He told stories, laughed and entertained the kids. But most importantly, he flew the pies! And, after the miracle of flight, stretched the disc on a board, and in two expert motions, sauced and covered the dough in cheese. With a dancelike movement, much like a Tai Chi Swordsman, slid the "pie" into the oven. It was magic! A raw, flabby, Frisbee of dough, with uncooked, slightly sweet tomato sauce and completely flavorless cheese went into a magic box. And we would stand and stare for 7 long minutes in anticipation. And what was in the oven when he opened the door was a sight and smell that still lives with me today. Through his art, Sebastian created something that was so much more than the sum of its parts. The access to ingredients here in the Bay Area is incomparable. But for many like myself, pizza in New York is a singular experience that still does not yet exist in San Francisco. When friends come to visit, they inevitably ask me "so, where do you go for pizza?" I look at my feet and mumble something and try to change the subject. I hate that. Well, not any more! What we hope to do here at Pi Bar, is to recreate that intangible, magic experience, but with a West Coast imperative. We intend to implement the technique and ethic of the "New York Style" with an emphasis on our fresh local ingredients. In New York the pizza was always impeccably produced, but all ingredients were canned, imported and rarely fresh. The toppings were frozen or worse. Salads were iceberg, dressing purchased in plastic jugs. If there was wine or beer, it was cheap, mass produced and flavorless. We will use locally sourced, high quality and, whenever possible, organic produce and ingredients. We wish to feature local, if not San Francisco based Artisan wines, craft beers and soft drinks. We hope that locals will be the backbone of our business and will proudly say that they live real close to Pi Bar. Thanks, Rich, Jen, James and the Crew of Pi Bar |