Food Awards

You voted for your favorite restaurants, and Diablo's judges rated them for food, ambience, and service - out of a possible 90 points. Find what the judges had to say about them, starting with our number one: Pizzaiolo. Visit all 17 of the top restaurants and be your own judge.

(page 1 of 8)

Judges: 
Bruce Aidells, founder, Aidells Sausage Company; Lynne Char Bennett, staff writer/wine coordinator, SF Chronicle; Gene Burns, host, Dining Around, KGO Radio; Dorothy Calimeris, chef and food writer; Linda Carucci, chef-director, Culinary Arts Program, Art Institute of California-San Francisco; Kerry Heffernan, former chef-owner, Autumn Moon Café; Tom Hudgens, chef and food writer; Michaela Jarvis, executive editor, Diablo magazine; Kathryn Jessup, former associate editor, Diablo magazine; Mollie Katzen, author of the original Moosewood Cookbook; George Morrone, founder, Aqua; restaurant consultant; Jan Newberry, food and wine editor, San Francisco magazine; Tori Ritchie, cookbook author, www.tuesdayrecipe.com; Karola Saekel, food and wine writer; Josh Sens, restaurant critic, San Francisco magazine; GraceAnn Walden, Bay Area food columnist.

Pizzaiolo.Oakland

Food: 27 points, Ambience: 26 points, Service: 25 points

FINAL SCORE: 78 points out of 90 points

What they’re doing right: Everything. Great music is always playing, the staff is always welcoming, the food is wonderful, and the atmosphere inspires conviviality.

Flavor we can’t forget: The bite of hot chili flakes melted into the cheese on the arugula, prosciutto di Parma, and grana pizza.

Best thing we drank: An ’07 Pecorino white wine from Terre di Chieti, Italy. It somehow manages to be both minerally and buttery, and who knew Pecorino wasn’t only a cheese?

Insider tip: When you make a reservation (one month in advance), be sure to ask for a table in the front room. That’s where the action is, not to mention a window that lets in great light at sunset.

Detail we’re glad they attended to: The side plate of six or seven perfect little anchovies, all lined up like stripes.

Best dish: Crisp, light, tender fried local lingcod with sweet corn succotash and tomato vinaigrette.

Who goes there: Lots of local families, with at least one dad in a Cal T-shirt in the room at all times.

Showstopper: A perfectly poached duck egg served on a big hunk of lightly toasted Acme bread, perched on a medley of aromatic beans.