In the meantime, Master Neapolitan Chef Alfredo will make only the most authentic Neapolitan Pizza for diners. Keeping the size at the traditional nine inches, the crust is adorned with the barest of exceptionally high quality Italian ingredients . simple Italian cheeses, proscuittos, a couple of teaspoons of tomato sauce (Sicilian style) and some fresh basil. The crust is made to exact specifications, requiring the right water, yeast and flour.

The Sophia Pizza (named after daughter Sophia Coppola), consists of heaps of baby arugala, tossed in a light olive oil and seasoned only with salt and pepper. Placed loosely on top of thinly sliced proscuitto with Italian cheeses, the resulting dish is very simple, but dead on terrific.

This isn't fast food. The pasta, served with a robust, Sicilian tasting red sauce, is not pre cooked, so it takes about 20 minutes to be served. Relax and enjoy a bottle of Coppola wine with your meal, sold at the same price as if you were in the tasting room at the Niebaum-Coppola Winery. The tables on the sidewalk sit on heated terrazzo, and, diners are protected by an imported retractable heated Parisian awning, insuring year round, outdoor eating. Come back often, for the cafe has events going on all the time, from plays and poetry readings to cookbook openings.

As with every good restaurant, the star is the food.. Buon Appetit!

Café Niebaum Coppola

916 Kearny street corner of Columbus and Kearney

415 291 1700