Photo: Jonathan Kauffman
Two’s a trend, and Kauffman highlight the pair of recent examples of pizza by the meter that have popped up at two new pizzerias: Tony’s Coal-Fired Pizza & Slice House, and PIQ in Berkeley. The verdict: “The Tony’s [quarter-meter] slice, with its airy edges, is pliable… while I’d order prosciutto and arugula again, the sweet pickled peppers jarred a bit.” And: “The slightly thicker, single-serving PIQ slice… was about as interesting as a slice of unbuttered white bread.” There you have it, folks. No need to go to Berkeley for that one. [SFoodie]
