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Amici's East Coast Pizzeria
216 King St
San Francisco, CA 94107
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Menu
Pizza
Because our pies are baked directly on the super hot brick floor, the crust comes out crisp & darker, often a bit black. If a darker crust is not to your liking, please specify light crust, although the result may be undercooked for some tastes. Add Toppings: Anchovies, Baby Heirloom Tomatoes, Baby Spinach, Bacon, Beef Meatballs
New York Style Cheese Pizza
Mozzarella cheese, tomato sauce
vegetarian
- Mini 7" $9.75
- Small 10" $14.75
- Medium 13" $21.75
- Large 15" $25.75
Whole Wheat Crust New York Style Cheese Pizza
Mozzarella cheese, tomato sauce
vegetarian
- Mini 7" $9.75
- Small 10" $14.75
- Medium 13" $21.75
- Large 15" $25.75
Appetizers & Side Orders
Mac & Cheese
$8.95
Orecchiette in a creamy cheese sauce, baked with crispy toasted breadcrumbs
vegetarian
Side of Grilled Hot Italian Sausage
$4.50Salads
Family serves three to four people. Caesar dressing contains anchovies, balsamic shallot vinaigrette, blue cheese & ranch dressing are vegetarian, all other dressings are vegan
Garden Salad
Crisp romaine lettuce, tomatoes, red onions green peppers
vegan
- Side $5.95
- Full $8.95
- Family (Serves 3-4) $16.75
Antipasto Salad
Italian salami, pepperoncini, whole Kalamata olives, mozzarella cheese added to garden salad
- Full $12.50
- Family (Serves 3-4) $19.75
Pasta Dishes
Family serves three to four people. Fresh housemade rolls served upon request
Linguine with Marinara
vegan
- Small $10.75
- Large $13.75
- Family (Serves 3-4) $25.75
Linguine with Pesto
vegetarian
- Small $12.75
- Large $16.75
- Family (Serves 3-4) $29.75
Fettuccine Alfredo
vegetarian
- Small $12.75
- Large $16.75
- Family (Serves 3-4) $29.75
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General Info
Cuisine
Pizza
About Us
Amici's East Coast Pizzeria is about quality, convenience, and enjoying the Northeast's distinctive Italian fare. In the mid-1980's two East Coast transplants, Peter Cooperstein from Boston, and Mike Forter from New York decided to do something about their mutual longing for the style of pizza they'd grown up with, and set out on a quest to learn the secrets that made pies from the famous pizzerias of New York, Boston, and Connecticut so distinctively delicious.