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The thin-crust pizza concept from the K2 Restaurant Group (Jimmy Bean's, Lalime’s, etc.) serves a sort of hybrid Neapolitan-NorCal pie, showcasing farm-fresh produce and high-end proteins on the chewy sort of crust Californians seem to prefer. The space is handsome, with exposed brick, rough timbers, and floor-to-ceiling windows looking out on San Pablo Avenue, but the quality of the pizzas varies (rule of thumb here: the more toppings the better). The day starts with a casual breakfast, featuring Blue Bottle coffee, sweets from the K2 pastry department, and a couple of egg dishes.

— John Birdsall

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