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.
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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 Bradley Ceynowa
Executive chef Bradley Ceynowa oversees Pizza Antica's four California locations: Lafayette, Mill Valley, Santa Monica, and Santana Row. In 1993, he graduated from San Francisco’s California Culinary Academy, and then went on to spend the next 12 years in Sweden where he developed a deep appreciation for pure, local flavors, as well as the intrinsic connection between a culture and the region’s food. Upon his return to the Bay Area, Ceynowa worked on mastering his open-fire cooking and pizza making skills while working at some of the top restaurants, including Oakland-based Camino and Boot and Shoe Service, and San Francisco’s Cotogna.
Ceynowa joined the team at Pizza Antica in early 2012. His depth of knowledge and diverse kitchen experiences are evident in the evolvement of the restaurant’s cuisine. When asked what guides his cooking, Ceynowa says, “My philosophy stems from a simple approach, using superb ingredients, and never masking flavors or overcomplicating preparations.”