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Mar 30, 2010 1 min read

Bruce Hill (of Pizzeria Picco) Opening Zero Zero in SoMa

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I know, I know, I know, MORE PIZZA. But considering I could eat pizza weekly (and I know I am not alone in this), I say, bring it on. Especially since it’s chef Bruce Hill and his partners at Picco behind this new addition to the pie scene: ~ZERO ZERO~. It’s going to open in the Azie space in SoMa—designer Michael Brennan is currently designing the interior, which will feature hand-made flame-inspired lighting, custom tables, two different 
bar environments (upstairs and downstairs), and murals painted by Michael himself. It should be around 120 seats or so.

Hill, who is part of the ever-growing posse of pizza-makers certified by the Associazione Verace Pizza Napoletana (VPN), is going to be offering his delicious wood-fired pizzas, along with artisan pastas, grilled meats and seafood, house-made salumi, antipasti, and seasonal organic salads. And yes, his famed concoction of Straus Dairy soft serve ice cream (in vanilla bean and Askinosie chocolate flavors), with toppings ranging from Da Vero olive oil and sea salt to seasonal fruits to house-made caramel and chocolate sauces. Both lunch and dinner will be served. And the two full bars will have hand-crafted cocktails and wine on tap.

In case you were wondering about the name, “Zero Zero” (Tipo 00) is the type of flour dictated for pizza dough by the VPN. Hill also mentioned the 00 is a reference to 1900, since they will be looking back to the last century for recipes (both cocktail and culinary) for inspiration. They are working toward an opening later this summer.

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