• vegan deep dish! patxi’s pizza in SF!

    November 24th, 2010quarrygirlbay area, more restaurants (not LA), san francisco

    on a recent trip to san francisco, the place i was most excited about visiting was patxi’s chicago pizza. three words, people: VEGAN DEEP DISH.

    there are a few paxti’s scattered around the bay area, and we hit up the hayes street location for our vegan pie. we got a great table by the window, and i was immediately pleased with the comfy atmosphere. dim lighting, warm colors, and an exposed brick wall decorated with pretty paintings.

    i fired up my foursquare app to “check in” and make everyone back home jealous that i was about to eat a vegan deep dish pizza, and noticed that patxi’s had a special deal going.

    that’s right, $1 for a can of pbr! woo! of course i took them up on it (even though a pbr isn’t worth much more than a dollar).

    we decided to get an appetizer to share, and after confirming that the croutons were vegan, we went with the garden salad.

    Garden Salad: Farm fresh mixed greens with red onions, mushrooms, tomatoes and Semifreddi’s garlic croutons. $5.95

    it was simple, but extremely fresh and tasty…just mixed greens, red onions, mushrooms, tomatoes and garlic croutons. we were off to a good start!

    next up, the moment i had been waiting for: the deep dish. patxi’s has two deep dish options to choose from, the chicago stuffed and the pan pizza. after reading the chicago stuffed description, i knew that’s the one we had to order.

    Chicago “Stuffed”: Our flagship pie. A hearty deep dish pizza with a layer of crust on the bottom, followed by layers of cheese and toppings, all covered by another thin layer of crust, topped with our homemade sauce. Prepared and cooked in a deep dish pan. 35-40 minute cook time.

    this sounded like a serious pizza, so we got a small one to share, all filled up with vegetables and daiya cheese.

    10 inch vegan stuffed pizza: spinach, crushed garlic, red onions, mushrooms. $23.75

    aaaaaand the moment of truth…

    i’m sorry to say that i was kind of disappointed with the chicago stuffed pizza. it had too much fake cheese in it and was a little soggy, plus the crust was dry. maybe i have been spoiled by the absolutely wonderful vegan deep dish here in los angeles…but this pizza just wasn’t my thing. and i was so looking forward to it too. what a let down. 🙁 don’t get me wrong, this pie was good. it just wasn’t great…and at almost $24 for the smallest pizza on the menu, i expect something epic.

    don’t worry though, i am going to give patxi’s another try next month when i’m in SF. this time though, i’m going to get the pan pizza…a lighter deep dish with a corn meal crust. here’s to hoping it’s better than the stuffed!

    hit up patxi’s chicago pizza when you are in the area and let me know what you think. we should at least support the fact that they even offer vegan pizza!

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7 responses to “vegan deep dish! patxi’s pizza in SF!” RSS icon

  • I’ve had this pizza – it’s a really poor imitation of Chicago pizza. The place is just a sappy, trendy, yuppie hangout. I mean, it serves PBR! What the fuck do you expect?

  • I just tried them last night! I thought it was really good, but I’m from California so I’ve never had “a real pie” as people from the East Coast like to tell me. Yes, a little heavy on the Daiya, but I thought the crust and sauce rocked!

  • As a real stickler for proper ratios in food, deep dish has just never looked good to me.

  • I ate at Paxti’s for the first time on my last SF trip.

    We went with the pan version and my qualm was that there wasn’t enough sauce.

    I actually liked the thin crust “snack” pizza we got as an appetizer better, but likely because I am a Daiya fiend.

    I would consider it good, but not stellar… we do have better pizza here in LA!

  • Gauri Radha गौरी राधा

    It looks kind of good at any rate!!

  • I don’t think they use Daiya there. I thought their cheese had casein in it, so not totally vegan.

    It taste good for the first 5 minutes, when it is really hot! Then, the cheese turns into a brick, and gets too cheesy…

    Not the unbelieveable, but I think it is good enough.

  • They previously used only a soy cheese with casein, but started including Daiya a few months back. You still have the option of either, but why would anyone NOT choose Daiya?!

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