Pinsa Rossa specializes in pinsa, the oval Roman flatbread, built on a dough fermented for 72 hours from a blend of non-GMO soy, rice, and wheat flours. The crust is meant to be light and airy — dense-looking discs that snap on the bite and then collapse easily.
The menu runs through mini and full-size pinsas alongside a handful of starters. Mini options include the Margherita with San Marzano tomato and fresh basil, the Carbonara with guanciale, pecorino cream, and farm egg, and La Mortazza, topped with mortadella, pistachio pesto, and burrata. Full-size pies include Heavenly Mushrooms with seasonal mushrooms and roasted garlic, and La Porchetta, built on four-hour slow-roasted pork with burrata. Starters round things out with burrata plates — one simple with olive oil and herbs, one layered with imported prosciutto di San Daniele — plus eggplant parmigiana and pork-and-beef meatballs in pomodoro sauce.
The dining room leans shiny and colorful in red and black, with a bar and some private-feeling seating upstairs; downstairs tables sit by large windows facing Fillmore Street.
The menu runs through mini and full-size pinsas alongside a handful of starters. Mini options include the Margherita with San Marzano tomato and fresh basil, the Carbonara with guanciale, pecorino cream, and farm egg, and La Mortazza, topped with mortadella, pistachio pesto, and burrata. Full-size pies include Heavenly Mushrooms with seasonal mushrooms and roasted garlic, and La Porchetta, built on four-hour slow-roasted pork with burrata. Starters round things out with burrata plates — one simple with olive oil and herbs, one layered with imported prosciutto di San Daniele — plus eggplant parmigiana and pork-and-beef meatballs in pomodoro sauce.
The dining room leans shiny and colorful in red and black, with a bar and some private-feeling seating upstairs; downstairs tables sit by large windows facing Fillmore Street.