Molinari Delicatessen – A Real San Francisco Treat
Food & Service :
373 Columbus Ave
San Francisco, CA 94133
North Beach / Telegraph Hill
Reviewed by: Shawn Ryan Nicholson
Have you ever come across a bunch of people happy to wait in line? Maybe for a new iPhone or tickets to the Super Bowl sure, but there is one other place here in San Francisco where lines form everyday. The difference is these people do not mind! Located in the heart of the North Beach neighborhood, in San Francisco…it’s Molinari’s Italian Deli. Established since 1896, this is your main headquarters for: fresh mozzarella, imported Italian wines, dry-aged beef, daily-made sausages, dry-cured salamis and most importantly sandwiches. Worth the trip every time, even if there is a long line. Molinari’s has mastered the “American Sandwich” in a classic Italian way.
So first things first…you must grab a ticket once you have entered the mid-sized deli. Any local will tell you that, but just for safety measures, I’ll mention it too. Select your bread, which has been freshly prepared and waiting for you in basket, and wait for your number to be called. Once you have been addressed by one of the gentleman behind the counter, place your order in full. I always go for my personal favorite, Prosciutto. Sliced paper thin, and piled high, these sandwiches are not skimped on by any means. Add some fresh buffalo mozzarella, an abundant amount of organic-sun-dried tomatoes, and a thick spread of pesto sauce. Order it Panini style if you wish it to be grilled to a crunchy perfection. Enjoy it at Molinari’s outside tables if you desire.
WARNING: YOU MAY SEE MANY ON LOOKERS DROOLING AT THE SITE OF YOUR SANDWICH, PROCEED WITH CAUTION.
After you have enjoyed some of the fine tastings, don’t leave empty handed. Grab some ingredients for an Italian meal, or even a cookout…you cannot go wrong with anything they offer. This is real food, enough said. One thing I never leave without is the Napoli, “Antimo Caputo – The Chef’s Fleur,” which is that perfect combination of ingredients to make a true home made pizza dough. This particular flour provides that quality stretchy-ness, and always rises perfectly as it’s being baked. A taste is all you’ll need to become a believer. If you are still googling about pizza ingredients, here is my classic Pizza Margherita recipe.
- 1 Fresh Pizza Dough. (made from Antimo Caputo – The Chef’s Fleur)
- 1 can of Cento – San Marzano peeled Tomatoes.
- A Fresh bushel of whole Basil Leaves.
- A Pinch of Sugar.
- 1 Sprig of Parsley, chopped.
- 1 Large Clove of Garlic, minced.
- About 1-2 cups of Fresh Buffalo Mozzarella Cheese, sliced thin. (To Your Preference)
- A dash of White Pepper.
- 1 Tablespoon Extra-Virgin Olive Oil.
To create this delectable treat first prepare your dough, and preheat the oven to 500 degrees. Roll out your dough to about 16”. Blend your can of tomatoes with the sugar, white pepper, and parsley. Before you add any ingredients to your pie, use the oil to lightly coat the top of the pizza. Next spread your sauce according to your liking on your dough. Then spread the minced garlic evenly on top, fallowed by your fresh buffalo mozzarella cheese. Lastly place your whole basil leaves on top of your pizza pie and place it into the over for 10 minutes. Be sure to turn your pizza after 10 minutes to insure even cooking and cook for an additional 2 minutes. If you would like a crispier pizza cook a total of 15 minutes, and make sure to check. Ovens have a mind of their own and vary in heat, so keep an eye out for it. After you have taken it out of the oven, let it cool for 1 minute, slice and serve.
If you are ever in San Francisco, it’s a fantastic city to indulge in Italian food. North Beach, in case you’ve never been, is the Little Italy of the city. In fact, as you walk up and down Columbus Ave. their are tons of well-known restaurants that cater to the Italian pallet. One of my favorite places I hope to share with you next time we meet, is Tomasso’s. Until then, Eat, Sleep, and be Happy.
I’d like to thank Dinner Reviews Internet Magazine for their love and support, and the readers who make all of this possible. “Good Eats” my friends, from your fellow food traveler – Shawn Ryan Nicholson.