Don't walk, run, because the line is now forming at chef Mike Easton's Pizzeria Gabbiano. After a series of dry runs last week, the pie shop swings its doors open today in the old Pacific Commercial Bank Building.
Named after "seagull" in Italian, Gabbiano's 1,000-square-foot dining room is refreshingly unfussy: There's a long communal table and a few bar stools along the window. Sicilian-style pie topped with the likes of cauliflower, capers, and anchovies or cherry tomatoes with basil is cut into squares with shears and sold by the kilo, then served in plastic baskets with a side of chili oil for dipping. Add on an order of artichoke mozzarella or summer bean salad and you're set.
· Pizzeria Gabbiano [Official Site]
· All Pizzeria Gabbiano Coverage [-ESEA-]