Bonus to the brews: the place feels much more like a good old, divey, neighborhood bar than a restaurant plus mighty fine food to boot.
Cellarmaker is first and foremost a brewery, with a dizzying selection of small-batch beers: IPAs, ales, pale ales, sours, pilsners, and lagers. Owners/brewistas Connor Stacey, Tim Sciascia, and Kelly Sciascia are apparently forever concocting exciting new flavors you never knew you needed to try, so the list changes often and there’s no time to get bored with the options.
Of course, we ordered Detroit-style pizzas, four fat slices to a pie. First, the Umamimous Decision… LOOK AT IT. If you don’t need a cigarette after a slice of this, I can’t help you. With shimeji mushrooms, a proprietary cheese blend, and a miso/garlic butter, this slutty little number just oozed ooh-mami. Again, a delight for the eyes as well as the mouth. Richly tomatoey, with thick slices of pepperoni, and the requisite beautifully caramelized, crispy, cheesy edges, the epitome of what Detroit-style pizza should be, in my admittedly limited experience.
Both were light as air, and utterly satisfying. This is the second such place in our neighborhood, and there was a small debate at our table – Cellarmaker orThey also offer sangria, red, white, rose and barleywine. of great-sounding sides to choose from: meatballs, chips and dip, and a couple of salads. It appears that the food menu changes often, too – always a good sign.
In short, this ain’t your father’s pizza and beer joint, but a homey tavern of elevated yet familiar food, done well. I’m sorry it took me so long to get here, but grateful to know I can visit a Cellarmaker in Oakland and Berkeley, too, if I ever wander out of the Mission.Please keep your comments short and civil. Do not leave multiple comments under multiple names on one article. We will zap comments that fail to adhere to these short and very easy-to-follow rules.
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