I hadn't eaten here since it was Cybelle's. That's how long it's been. I'm sorry I didn't go sooner. This place is really excellent. I've eaten there twice now. Take out both times because I live 5 minutes away. Both times the pinsa was enough for two meals plus a lunch. Excellent top quality ingredients. Wonderful sauce. Wonderful cheese. Great flavor. Really nice and friendly staff. Also. I ordered and left my house and by the time I got there it was already ready to go. It's a cute little place but since I live so close, but I'll probably just keep doing takeout. It's great!

It's a legacy pizza place in SF with a unique recipe that shakes your pizza world. Food is amazing. There are very limited indoor seating and maybe just one table outdoor. Major business is to-go / pickup. They do Pizza by slices to-go only. Great for couples. Usually expect long wait for dine in. Not good for kids, groups, meetup. Accessible through entrance ramp but a bit narrow inside. Service is good but maybe a bit slow depending on how busy they are and atmosphere is a bit compact and easily get loud. Regardless will be back for great pizza and tiramisu!

Delicious salad and unique sweet pizza. It's average-pricey pizza ($28 for a pizza) but it was a very special pizza that I don't think I could've found somewhere else with the fig sauce balanced with smoked prosciutto. The salad was delicious as well felt very refreshing and a nice twist on typical arugula salad. The pizza was also very crispy thin and didn't make me feel super oily after I would recommend for a pizza spot in the heart of the city, especially because the wait was only 5 to 10 minutes long. It is a great quality alternative to Tony's pizza since Tony's pizza you'll have to wait over an hour on a Friday night .

The friendliest staff in any restaurant in S.F. is here. This seems to be a family owned shop as there was a grandma working in the kitchen that seemed like this was her recipe. The waitstsff was also highly attentive and checked on us often and even explained how their pizza is different from other styles of pizza across different regions. The crust was unmatched -- it was light and airy, but also had enough chew to it. The sauce and cheese were also on point. This is my all time top 2 favorite spot in S.F. (tied with Outta Sight)

We randomly came across this roman-style pizza restaurant while getting a pre-concert dinner, and we were not disappointed. The pinsa is marketted as a different, healthier type of dough compared to your traditional, and it actually tasted better than a regular pizza. The dough was light and the pinsa irself was packed with flavour. The price is fairly affordable, and, unless you are super hungry, you can share 1 pinsa between two people.

Stopped in and had the most amazing food full of flavor and yum. I felt like the crust of the "pinsa" was cooked to perfection. We also had the caprese salad and focaccia bread which were great additions to the meal. We had the diavolo pizza that had zest and perfection wrapped in a pizza. Great ambiance but relatively limited sitting space. That is kind of par for the course in SF.

This place is actually so fking good like 10/10. We've been really into pinsa lately so we checked out this restaurant from a yelp search, and while the outside was unassuming, the food was absolutely fabulous. The crust of the pinsa was so well cooked, we gobbled every last bit of the pinsa; the flavors work so perfectly together and I'm definitely coming back! The service was also super fast so it was a great experience. This place honestly is like a 10/5 -- such a great find in SF!

I tried pinsa for the first time here, and it was delicious! I love that pinsa is a healthier alternative to traditional pizza but still just as tasty (if not more). Pinsa has less calories than traditional pizza, and the dough is more easily digestible and has been fermented for a longer period of time than traditional pizza. I've tried various pinsas here, and they've all been super tasty so far. One pinsa was plenty to feed a hungry person.

As a pizza connoisseur, when I heard about Roman style pizza, 'pinsa', with a different dough, I was immediately curious. As they note on their website, pinsa dough is made from a combination of soy flour, rice flour, and wheat flour, creating a crust that is light yet crunchy and satisfying. We ordered the Formaggio di Capra e Spinaci for some greens to go with, and then got the Quattro Formaggi and Prosciutto e Fichi for our pinsas. I find salads from pizza places to be very hit or miss; and Gusto Pinsa's salad was certainly a hit. The salad was perfectly dressed - it had a ton of flavor with the dressing, tomatoes, goat cheese, cranberries and walnuts coming together to provide an interesting textural contrast, with a nice hit of black pepper. The pinsas were the star of the meal though, as expected. Although I'm not the biggest fan of cheese only pizzas, the Quattro Formaggi was excellent! It was super cheesy and salty (in the perfect way), and the splotches of sauce provided nice balance to the saltiness of the cheese. The Prosciutto e Fichi was the preferred pinsa by myself and my partner, with the prosciutto and fig glaze providing a nice saltiness and sweetness that contrasted very well with the Quattro Formaggi. If you haven't tried Roman style pinsa yet, what are you waiting for? These pinsas were delicious and somehow felt much lighter than eating a regular pizza. We will be back!