Arriving early to a restaurant has its advantages. As I waited for my Food Companion (FC) to arrive to Zero Zero in San Francisco, I perused the cocktail menu. I immediately settled for the Pisco Sour remembering a similar drink at Restaurant Camino in Oakland that I enjoyed. Pisco Sour is a cocktail containing pisco, lemon or lime juice, egg whites, simple syrup, and bitters. The bartender has to shake this drink intensely in order to get the egg white to foam. I thought he did a great job as I watched. He even decorated the Zero Zero logo using the bitters on top of the foam.
Zero Zero got it’s name from the flour used to make pizza in Naples, Italy. It refers to how finely ground the flour is. Zero Zero uses this type of flour to make their pizza and pasta.
My FC and I agreed to do the sharing thing. We started with a salad with arugula, beets, avocado, blood orange, radish, in a citrus vinaigrette dressing. This was simple and began to wet our palettes.
The wood oven roasted baby fava beans came out next. This dish really shows how hot the wood oven can get since you can eat the shells. It was topped with breadcrumbs and gremolata, a mixture of flavorful herbs. It was another good starter.
The sweet pea agnolotti is the pasta dish we agreed on. It is basically a thin ravioli that is filled with sweet pea and topped with a sauce made of pancetta, Meyer lemon, more sweet pea, and mint. This was amazing. The agnolotti was so delicate and basically melted in my mouth. Must be the zero zero flour.
Our pizza came out next which was the Margherita extra. It is a normal Margherita with the extra something something being buffalo mozzarella. The crisp and chewy crust and the flavors of these basic toppings are harmonious. I didn’t mention that Zero Zero is owned by Chef Bruce Hill who also owns Pizzeria Picco in Larkspur.
Just like at Pizzeria Picco, you can get Strauss soft serve at Zero Zero. But here they’ve turned it up a few notches. You can build your own soft serve sundae.
We chose vanilla ice cream, a date coffee cake as a base, caramel and toffee toppings, and a side of chamomile poached strawberries. I was in heaven.
Between my FC and I, four thumbs up for Zero Zero.