ABOUT

We are part of the Bacchus Management Group family of restaurants. Bacchus, located in the best “big” city in the world, San Francisco, is a boutique hospitality group that owns and oversees a handful of award-wining restaurants, including the Michelin-starred Spruce in San Francisco, and The Village Pub in Woodside. The group also includes SMIP Ranch, a private farm in the hills above Woodside that grows ingredients exclusively for the restaurants; a coffee roasting company, RoastCo; and Mayfield Bakery, an artisan bakery in Palo Alto. 

Pizza Antica's journey began over 10 years ago with the opening of the first location in Santana Row. Our goal was to evoke the feeling of eating in a classic Roman pizzeria, while cooking with pristine local ingredients from small family farmers. We have since opened additional restaurants in Mill Valley, Lafayette, and Danville.

Email us at: info@pizzaantica.com

 

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Donations

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

 
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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), The Saratoga (San Francisco), Mayfield Bakery & Cafe (Palo Alto), The Village Bakery (Woodside), and four 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.

 
 
 

IN THE KNOW

Reservations

Reservations are not accepted, however, guests are encouraged to call 30 minutes prior to their arrival time to be placed on the waitlist during busy times.

Attire

We say ‘casual,' but you are welcome to dress for any occasion.

Gift Cards

Gift cards are available for purchase in-store, over the phone, and online by clicking on the Gifts tab.

Payment

Cash and most major credit cards are accepted.

Corkage

$10 per 750ml bottle.

Take-Out

Our entire menu is available for take-out. Call or stop by to place your order. Our Santana Row location delivers to Santana Row tenants.

Parking

All locations offer street and parking lot options.

 

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