Ca' Dario Pizzeria Restaurant - Santa Barbara, CA | OpenTable
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Ca' Dario Pizzeria

Ca' Dario Pizzeria Details

  • Dining Style: Casual Dining
  • Website: http://www.cariopizza.net
  • Email: cadariosb@gmail.com
  • Phone: (805) 957-2020
  • Hours of Operation: Lunch
    Monday - Saturday: 11:30am - 2:30pm
    Dinner
    Daily: 5:00pm - 9:30pm
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: Pizzeria
  • Executive Chef: Dario Furlati
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Bar Dining, Beer, Counter Seating, Gluten-free Menu, Personal wines welcome (corkage fee applies), Private Room, Takeout, Wheelchair Access, Wine, Wine Bar

Getting there

  • Cross Street: State St.
  • Parking: Street Parking
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A word from Ca' Dario Pizzeria
Steps away from chef Dario Furlati's flagship eatery, Ca Dario Pizzeria has a warm yet urban feel, with an extensive wine list and domestic and Italian beers on tap. The authentic, thin crust pizzas feature both unique and traditional toppings, such as the Soffione con Uovo (dandelion greens, local farm egg), Rossa Picante (fresno chilies, calabrese, tomato) and Napoletana (tomato, anchovies, capers); all pizzas are available with gluten free crust. The menu also features a selection of simple and fresh salads, salami plates, and crostini. Located in the heart of downtown, it's the perfect cozy spot for a meal before or after a show at one of Santa Barbara's many idilic entertainment venues.Continued
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Ca' Dario Pizzeria
3.5
28 $30 and under restaurant
Awards voted by OpenTable diners
  • Diners' Choice WinnerGreat for Lunch
  • Diners' Choice WinnerHot Spot
  • Diners' Choice WinnerNeighborhood Gem
Featured Reviews
  • "Delicious thin crust pizza. The gluten free crust was divine! Terrific salads with delicious dressings. Friendly staff...."
    Dined on 4/27/2013
  • "It's not often you find a pizza "joint" that's worthy of "special occasion" status, but that's exactly what Ca' Dorio Pi..."
    Dined on 3/21/2013

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