San Francisco's Sourdough Pizza Spot

Before opening its permanent location in the Lower Haight in the spring of 2025, Jules developed a loyal following as a pop-up in 2023. Chef-owner Max Blachman-Gentile honed his craft at esteemed establishments like Tartine Bakery in San Francisco and the famed Roberta's in New York. His resume also includes time at New York's Mission Chinese and as chef de cuisine at Emily, known for its pizza and burgers. The name "Jules" is a tribute to the grandmother of chef Max Blachman-Gentile, who taught his mother how to cook. This personal connection is reflected in the restaurant's welcoming neighborhood feel, which was cultivated even during its pop-up phase at venues like the Buddy wine bar. The grand opening in May 2025 saw reservations sell out in just six minutes, and the restaurant has been booked solid for weeks in advance ever since. The pizza at Jules is a unique style that blends elements of New York, New Haven, and Neapolitan traditions, all cooked in a deck oven. The dough is a hybrid creation, incorporating levain, poolish, and more yeast to achieve a tangy, chewy crust with a satisfying blister. Popular pies include the "Spicy Ronny" with double pepperoni and Calabrian peppers, and a mushroom pizza with four types of fungi and black garlic. Beyond the pizza, the menu features a focused selection of small plates and a single entree of crispy-skinned chicken. Diners can enhance their meal with a flight of four house-made sauces, including a tarragon and miso ranch and a green sauce inspired by Berkeley's Cheese Board Pizza. The design of the space is described as "structured chaos," intentionally creating a lived-in feel with wood-paneled walls from a former ramen shop and art from the owner's friends.