“Top Notch” - San Francisco Magazine, August 2012
“Oakland-Style Pizza,” as Chef Yapor-Cox calls it, “will focus on the ‘good stuff’: hand tossed organic sourdough crust, locally sourced and organic produce, humanely raised meats, and cheeses free of synthetic hormones. “I’m serious about knowing the quality of what I feed folks. Some of my cheeses and sausages are even made right here in the shop!”
To focus on freshness the menu at Nick’s Pizza will feature just seven choices each day with no customizable options. Pizzas will come in one size and be available by the slice ($2.50 and up) or whole pie ($20-$30). While there will always be classic choices like Cheese or Pepperoni pizza, the real fun will lay in the seasonally-inspired special pizzas. Nick’s specials will always include at least one meat pizza and at least one vegetarian pizza that can be served vegan.
Chef Yapor-Cox grew up in North Oakland, just blocks from Nick’s Pizza shop. Raised on the strong coffee, chewy sourdough and fragrant Meyer lemons of the East Bay, Yapor-Cox set off for New York City in 2003 to cut his teeth in the world of fine dining and pastry. After school and life experience in the exacting pastry department at Eleven Madison Park, Alex Guarnaschelli asked him to join her at Butter as Pastry Chef. While his whimsical, sophisticated desserts thrilled customers, Nick yearned for the produce and culture of his hometown, Oakland. After almost 4 years in Manhattan, he returned to the Bay, taking a position in the kitchen at the newly opened Ici Ice Cream. He worked at Ici and as Pastry Chef at B Restaurant before moving on to Arizmendi Bakery and Pizzeria in Emeryville to expand his knowledge of sourdough baking. Here his latent obsession with pizza (don’t we all have one) came to the surface as he took on the role of creating the ever-changing menu of pizzas at the seminal cooperative bakery. With years of experience and a nagging hunger to make the best pie in the town, Nick is now setting up shop on his own. Welcome to Nick’s Pizza, Made In Oakland.