The restaurant is the brainchild of Steve Dumain, an ex-Brooklynite who worked in the fashion industry until he moved to the Bay Area specifically to open a pizzeria, and Alessandro Uccelli, a real-life Italian from Venice — an engineer who has been living in the East Bay for the last ten years. They modeled Lucia's after the particular kind of Neapolitan pizzeria that’s popular in Brooklyn — places like Roberta’s and Paulie Gee’s. The crust might be the most gorgeous Neapolitan-style crust in town — well-blistered, with the telltale “leopard spots” that are prized by connoisseurs. The pizza puffs up around the edges so that there are big air pockets when you bite in, helping to create a texture that is both chewy and light.

— Luke Tsai

Hours: Tue.–Thu. 5–9:15 p.m., Fri. 5–10:30, Sat. 10:30 a.m.–2 p.m., 5–10:30 p.m., Sun. 10:30 a.m.–2 p.m., 5–9:15 p.m.

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Price: $$-$$$

Upcoming Events

  • Easter at Lucia's (Culinary & Wine)

    • Sun., April 1

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