A sip of the fortified wine concentrates the chocolate of the budino, and it starts to resemble the booziness of a tiramisu.If you belong to the United States, you must be aware of this brand that has been popular for quite a period. The desserts like the lush chocolate budino ($9) pair well with the aperitifs, especially the Cocchi Dopo Teatro ($9). The spicy Caesar salad gets a hit of umami from Shared Cultures miso at Rose Pizzeria in Berkeley. I love Tijuana’s version, but this Caesar is in another league (and that’s coming from a Cesar). Instead of molar-cracking croutons, the lettuce is speckled with breadcrumbs, ensuring a bit of crunch with each bite. Little gems are doused with a touch of miso from Shared Cultures and Calabrian chile dressing - another example of Rose adjusting a classic to great effect, this time with fermentation and spice. Rose’s Caesar is probably my favorite salad in the region. Caesar salad was created in Tijuana, but I think it may have been perfected in Berkeley. To complete this immaculate vibe, try a spicy Caesar salad ($12). Find spots near you, create a dining wishlist, and more. I chose the bubbly options to start, then switched to Glou Glou ($13), a blended red described as “perfect for circle foods,” with enough acid to match the scarlet pies. Pizza loves company, and the restaurant has an impressive selection of natural and organic-farmed wines by the glass and bottles. The back patio is surrounded by roses at Rose Pizzeria in Berkeley. Dining outside, especially at lunch, might be the best way to experience this ’za: in the courtyard under the beaming sun, surrounded by roses and sipping a dry Lambrusco rosé ($12). The kitchen itself is roughly 100 square feet, barely enough space to fit the infernal oven and a station to construct pies. Rose presents its productions in a cozy dining room, a tight squeeze with limited seating. Like a good movie, the pizza is best experienced in person rather than on demand.
In an effort to preserve quality, the restaurant doesn’t offer delivery - boxed, the pizzas would lose their crispness - and if things get really busy, takeout is limited. Brontë Wittpenn/The ChronicleĮven though Rose Pizzeria is on University Avenue in downtown Berkeley, it doesn’t cater much to the college crowd - another way that it distinguishes itself. The Springtime Gold pizza combines potatoes and Italian salsa verde at Rose Pizzeria in Berkeley. The pungent herbiness of basil provides equilibrium, adding freshness and acidity. The Springtime Gold ($18) turns down the spice intensity with bright lemon zest, garlic cream, smoked mozzarella, layers of sliced potato rounds and a zigzag of Italian salsa verde.
SNAPPY PIZZA MENU FREE
Free of weighty toppings, the crust becomes an extra snappy stage for the cheesy and sodium-packed toppings to converge.
Rose’s best-seller is the She Wolf ($20), a circular mosaic composed of ruby tomato sauce and dollops of creamy burrata and littered with pitted olives and capers like little exposed landmines waiting to explode with briney-sweet salinity. While it preserves the fundamentals - red sauce and basil remain - it’s tweaked to introduce bolder flavors through smoked mozzarella and more thinly sliced jalapeños. Then there are slight deviations from the classics, like the Reed Sauce ($18), which gives the margarita a makeover. Owner Gerad Gobel dusts Parmesan cheese on the Beach Club pizza at Berkeley restaurant Rose Pizzeria. If you’re looking for even more fire, crushed red peppers and a chile oil made with guajillo and calabrian peppers are available. This time, the jalapeños are pickled, and their piquant jab rounds out the sweet juiciness of the fruit. (Who cares, if it’s good?) Instead of Canadian bacon, the pizzeria reaches for mortadella, a concentrated red sauce, pineapple and, once again, jalapeños. On the other end of the spectrum is the Beach Club ($20), Rose’s take on a Hawaiian pizza that puts an emphatic end to the silly pineapple-on-pizza debate. Owner Alexis Rorabaugh grabs a pizza off the kitchen line at Rose Pizzeria, which she runs with her husband, Gerad Gobel. Take, for example, the Classic Pep ($22), where shaved jalapeños work to heighten the effects of abundant, furled cups of pepperoni. The menu has nine pizzas, and more than half of those, including the salad, feature some form of jalapeños, calabrian peppers or Hungarian goathorn peppers. What stands out immediately is the owners’ affinity with peppers. But its simple combination of top-notch pizza and natural wine in a snug, comfortable space with a lively patio is a winner.
The restaurant, run by wife-and-husband duo Alexis Rorabaugh and Gerad Gobel, is confident enough in its pizzas that there is a hard ban on modifications - a bold move for a place surrounded by picky college students.
Rose Pizzeria tweaks classic pies with spice and smoke while showcasing big, unflinching flavors.
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