Zero Zero Restaurant - San Francisco, CA | OpenTable
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Zero Zero
Zero Zero

Zero Zero Details

  • Dining Style: Casual Dining
  • Website: http://www.zerozerosf.com
  • Email: info@zerozerosf.com
  • Phone: (415) 348-8800
  • Hours of Operation: 11:30am-10pm Everyday (‘til 11pm on Fridays and Saturdays)
    Kitchen is closed Monday-Friday from 2:30pm-4pm
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: Italian, Organic
  • Executive Chef: Bruce Hill
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Chef's Table, Farm to Table, Full Bar, Happy Hour, Non-Smoking Restaurant, Personal wines welcome, Personal wines welcome (corkage fee applies), Private Room, Weekend Brunch, Wheelchair Access, Wine
  • Private Party Facilities: Please contact us directly for more details.
  • Private Party Contact: Karen Gerasomovich (415) 348-8800

Getting there

  • Cross Street: 4th Street
  • Parking: Valet
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A word from Zero Zero
Zero Zero opened in 2010 inspired by Chef Bruce Hill’s dedication to farm driven ingredients, combined with his love for wood-fired pizzas that have been nicknamed “Calipolitan”. Michael Bauer of the San Francisco Chronicle named us the French Laundry of upscale pizza, and the readers of 7x7 Magazine voted us “Best Pizza in San Francisco”. In addition to pizza, our menu showcases housemade pastas, a variety of market-fresh appetizers, and artisan soft serve. We also have two big time bars with a selection of seasonal house cocktails, beers, and 12 wines on tap.Continued
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Zero Zero
4.2
229 $30 and under restaurant
Featured Reviews
  • "We went for brunch on Mother's Day. The casareccia pasta with prosciutto was so good, we ordered another one for our tab..."
    Dined on 5/14/2013
  • "We sat at the bar for dinner. It was a fun ambience with good music playing. This restaurant is known for its Bourbon an..."
    Dined on 5/13/2013
  • "You have to try the fried chicken! Excellent food...."
    Dined on 5/12/2013

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