Restaurateur Tony Gemignani and North Beach Pipeline launched “Up in Smoke”, a culinary cannabis collaboration that supports local business and responsible toking in San Francisco’s historic North Beach neighborhood. For this limited edition offering, Gemignani worked closely with newly opened marijuana dispensary, North Beach Pipeline, to develop a pizza and pre-roll pairing that is at once sweet, spicy and smoky.
Available exclusively at Tony’s Pizza Napoletana, the Up in Smoke Pipeline Pizza ($30) is a California-style pie topped with smoked mozzarella, millionaire’s bacon, pizzuti tomato, basil, volcano salt, and chef Chris Cosentino’s umami spice atop a house stone ground integrale multigrain crust.
When ordered to-go, the 12-inch, wood-fired pizza is packaged in a customized multicolored box designed by North Beach artist and The Fish Tank Gallery curator, Jeremy Fish. The vibrant, whimsical pizza box depicts an iconic stoner character from the 1970s and ‘80s, and when the box is open, diners can enjoy a slice while wearing the artwork as a bib. The box also features a walking map of North Beach, highlighting new and iconic spots.
A mere three blocks away at the neighborhood’s inaugural dispensary, North Beach Pipeline, fans can complete the experience with “The Pizza Joint” ($15), a one-gram pre-roll featuring sativa-dominant hybrid strain, Mother’s Milk. Like pizza toppings, the flower has been sprinkled with high testing kief, bringing the pre-roll’s overall THC percentage to 33.97%.
Tony’s Pizza Napoletana’s (1570 Stockton Street) guests will receive $5 off North Beach Pipeline’s (1335 Grant Avenue) “Up in Smoke” pre-roll when the box is presented at checkout and Pipeline patrons will receive $5 off their “Up in Smoke Pizza” when their pre-roll is presented. A limited collaboration, only 5,000 custom box “Up in Smoke” pizzas will be available.
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Photo: Courtesy of Tony’s Pizza / North Beach Pipeline
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