Not so long ago, Daniel Evers experimented with a mixed batch of pizza dough recipes. He fiddled with various techniques, often trying pizza at 15-minute intervals to find the perfect texture for his newest venture.
Evers is the chief owner of newcomer Itria, which opened on May 20, as first reported by Eater, and is joining San Francisco’s growing pizza scene. Evers wanted to create a pizza that was easy to transport for delivery and take away, so he created a dish that is a mix of classic round pies and focaccia bread.
“The dough is slowly fermented over a few days so it really develops this structure, and we bake it a little longer than a conventional pizza so that it is crispy and holds well in the box,” Evers told SFGATE.
A limited menu of four pizzas is currently available for delivery or take away and includes the classic margherita, soppressata, mushroom, and Hawaiian options. There’s also a chop salad that’s structurally modeled on a Burmese tea salad, says Evers, thanks to a healthy dose of crispy fried chickpeas, garlic chips, and roasted sunflower seeds.
“It’s a pretty short and cute menu [and] we took one [look at] Things you would expect on a pizza delivery menu and really tried to make them the best, ”Evers said. “We kind of turned it upside down.”
The chop salad that is on offer at the Itria restaurant in San Francisco.
Angelina Hong from the Gourmand Group
Evers also has an impressive résumé with previous appearances at some of San Francisco’s top restaurants. Previously, he worked as a chef at the Michelin-starred restaurant AL’s Place and was Executive Sous Chef at Cotogna. Before that, Evers spent some time in popular New York kitchens like Osteria Morini and Marea under James Beard-winning chef Michael White.
Evers, who worked with Rooster & Rice board member and investor Min Park, says opening a brick and mortar business was the natural progress he was headed for, especially after seeing pop-up events in San Francisco starting in 2019 had carried out. And after several years working in restaurants, he decided Cotogna would be the last before taking the plunge and opening up Itria.
“I wanted to try to do my own thing. If you want to develop your own personal techniques and style, you really have to do it yourself and make these decisions yourself, ”said Evers.
He admits the pandemic pushed the opening further than intended, but he believes the timing has changed for the better, especially as several local restaurants closed permanently in 2020. Evens expects to open Itria for full service by the end of July or full August, with a larger menu of handmade pasta – his personal specialty – among other Italian staples.
And at the opening, Even suspects the restaurant will run out of delivery as it is “too much to work outside of our kitchen”. He added that Itria will always have a pizza component on its menu.
For now, he’s looking forward to bringing all of his culinary ideas to the table and serving his guests inside.
“I think people love the prospect of going out and getting more of that friendly personal service. I think people really missed that. I know I have. “
Itria is currently open Wednesday through Sunday between 5:00 p.m. and 8:30 p.m. for takeaway and delivery. You can find her at 3266 24th St. in San Francisco.
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