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, and Lafayette.
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Lafayette Santana Row Mill Valley
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.
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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 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.