Being from the East Coast and spending 8 years in New York City, it's safe to say that I'm a pizza snob. And when I moved to San Francisco, well, the slices here just didn't cut it. (To be fair, I gained some incredible Mexican food, but still.) Then, a colleague took me to Golden Boy.
The scene at this cult North Beach pizzeria is worth the trip itself: a bunker-like space that blares grunge, slings cheap pints of beer, and is pretty much standing-room only. But it's the slices that keep the line wrapped around the corner, especially in the wee hours of the weekend night. It's definitely not a New York style slice—it's a fork-and-knife, gooey, knock-you-into-drunk-sleep mess. And that's a good thing. The crust is thick and tender—not unlike a Long Island grandma pie slice—and it's blanketed with lots of stringy mozzarella and a myriad of toppings, from sausage and pepperoni to onions and zucchini. I opted for the everything-on-it slice and an Anchor IPA, and left with the happiest belly.
But beware: Lines can get extremely long, especially on weekends, and those ultra-thick pizzas take a long time to cook. Make it the start of your night rather than the end.