Fodor's Expert Review Tommaso's

San Francisco’s first wood-fired brick pizza oven, installed here in 1935, is still here, and the pizzas' delightfully chewy crusts, creamy mozzarella, and full-bodied house-made sauce have kept legions returning for decades. Pair one of the hearty pies with broccoli dressed in lemon juice and olive oil and a bottle of chianti, or tuck into a variety of old-school pasta dishes (think: ravioli, spaghetti, manicotti), and old-school favorite dessert, tiramisu.