Pizza Antica is part of the Bacchus Management Group family of restaurants, a boutique hospitality group based in San Francisco. Bacchus oversees a collection of acclaimed restaurants, including Michelin-starred The Village Pub and Selby’s, as well as Spruce in San Francisco’s Presidio Heights neighborhood; La Connessa, Louie’s Original, and Magic Donuts & Coffee in Potrero Hill; and Augustine, located in Santana Row alongside Pizza Antica. The group also includes RoastCo., a specialty coffee roasting company, and The Village Bakery, an artisan bakery in Woodside.

Pizza Antica’s story began more than 20 years ago with the opening of its first location in Santana Row. Inspired by the warmth and energy of a classic Roman pizzeria, our vision was to create a neighborhood gathering place centered around handcrafted pizzas, seasonal ingredients, and simple, thoughtful hospitality. Today, we continue that tradition by pairing time-honored techniques with the best locally sourced ingredients from small family farmers and producers.

Email us at: info@pizzaantica.com

Lafayette Santana Row

Our commitment to hospitality extends far beyond the boundaries of our restaurants. We are actively involved in many community-based and national nonprofit organizations. Each year, Bacchus’ family of restaurants gives back to our communities through dine-out events, donations of gift certificates and specialty dinners, as well as the donation of time and food to a handful of beloved charitable groups, such as Share Our Strength, Meals On Wheels, Habitat for Humanity, and the SF-Marin Food Bank.

Donation requests can be emailed to donations@bacchusmanagement.com.

CHEF MARK SULLIVAN

Mark Sullivan’s harmonious connection to his craft is evident in his role as executive chef of all Bacchus Management Group’s restaurants including two Michelin-starred restaurants, Spruce (San Francisco) and The Village Pub (Woodside), Selby’s (Atherton), The Village Bakery (Woodside), and three Pizza Antica locations. With no formal culinary education, Sullivan has always relied on his intuition and innate pleasure for cooking when creating his soulful food full of clean, bright flavors. Sullivan’s intellectual approach to being a chef involves a deep respect for his ingredients and challenging methods in an ongoing exploration of old world and modern cooking. His elegant yet approachable food has made his restaurants both a local favorite and a destination restaurant for out-of-towners. As a credit to his talents, Sullivan was featured on the cover of Food & Wine magazine as one of “America’s Best New Chefs” of 2002, and led Esquire magazine to name Spruce as one of the “Best New Restaurants in America” in 2008. 

Being at the helm of Bacchus Management Group’s kitchens has allowed Sullivan’s natural talents and years of dedication to flourish. Sullivan’s vision to grow his own produce was realized through Bacchus Management Group’s partnership with SMIP Ranch, a five-acre organic farm. Sullivan’s daily collaboration with the resident farmers results in custom-grown ingredients that represent a holistic vision from farm to plate.