Folks

Obsessing over this detailed drawing of our storefront. Thank you for the visit. So many charming details were drawn in. And the more I look the more there is to find with the neon sign being nicest touch. It’s simplistically unique and distinctive. Love, love, love 💛

Have a spook-a-licious nite and as always be safe out there, or we’ll chew ya flesh 🧟‍♂️🧟

🔔 Slipper Sippers 🔔
A nouveau wine by and one of our favorites to bring back every year!
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Notes from winemaker
A Nouveau is born! Nouveau is the name given to the first wine of the vintage. The style originated out of Beaujolais, just south of Burgundy where they make wines from Gamay Noir using the technique carbonic maceration. In carbonic maceration, open top tanks that have been inertized with carbon dioxide are filled with whole cluster grapes and then sealed for a number of days. Pioneering wine chemist and natural winemaker Jules Chauvet employed the technique in the mid 20th century to make light, fruit, and delicious wines. This is essentially how we made this wine!

Made in the shade

A missing 🦷 isn’t stopping this one.

Real talk

🔔 Mendoza Farms Brussels Sprouts Pizza 🔔
taleggio • fontina • pecorino romano • fresh oregano • bacon & hazelnut salsa rustica • extra virgin olive oil
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🍻 Wild Card ~ A west coast IPA by
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This clever IPA makes it known, West Coast is the Best Coast in both beer and lifestyle. Without fail, Wild Card brings the sticky scent of hops and a burst of citrus flavor that sparkles like a fresh paint job. With a roll of the dice, the universe can get tricky in an instant– but this beer brings courage without fail.

So Iconic 🪩
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Our chocolate budino dessert is baked with Valrhona chocolate, some of the best chocolate in the professional industry.
Then topped with house cooked salted caramels, house whipped mascarpone and baked double chocolate chip cookie. 🤌

Our Soppressata Pizza lookin 🫦 as hell.
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This house fav is thoughtfully layered with Italian cured sausage, castelvetrano olives, fontina, mozzarella, basil, chili oil

Not shy at all

September Mood Board

❤️‍🔥Closed today. Doing our part in making sure our entire team gets to simultaneously all enjoy a day off and close out a sizzlin’ summer doing things that sets our hearts on fire today❤️‍🔥
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Folks will be back open tomorrow Tuesday 9/3 at 4pm. CU then!

Hanging on to the last bits of summer before we drop to the Spooky (72 & sunny) Season 🕸️
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Folks Bread & Butter / Munak Ranch heirloom tomatoes 🍅
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“Summer!” ☀️
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🔔 MUNAK RANCH WATERMELONS
sumac spice • extra virgin olive oil
On the menu tonight 🌙

🔔 MUNAK RANCH HEIRLOOM TOMATOES 🔔
salsa verde•extra virgin olive oil• ☀️
On the menu tonight 🌙

FREE RANGE chicken waaang is our thaaang
Italian fish sauce•n’duja•parsley•love•lemon
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On the menu every night 🌙
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MID-SUMMER looks a little like this.

“Not sure what’s fluffier….”
~
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Just yesterday we had an influencer of the furry variety visit and all I can say is most definitely is ordering like a pro 🤩

FRESH OUT of the oven, our burnt cheesecake is baked in house everyday. By the way, it is one thing we do serve by the slice here. 😉
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Some fine new natty wines for this fine summer weekend!

Fun in the sun☀️
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📸: The Margarita 👸🏻

Folks Pizzeria 1st ever tote bag has dropped.
Available today!
Run in and pick one up. The tote features a print of a hand sketch that was drawn by a guest who anonymously left it for us after a visit on a wet November night last year.
After starring it forever, I decided to hang the original on our wall. The sketch (and tote ) is the first of its kind for our little pizzeria. To say we are cherishing it is an understatement. Thank you whoever you are! ❤️‍🔥

🔔 ARNETT FARMS APRICOTS 🔔
sumac spice • extra virgin olive oil • flaky salt
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Dig in tonight 🌙

🔔 MURRAY FARM FIGS 🔔
saba • golden raisins • güd lawd! • pine nuts •brown butter
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On the menu tonight 🌕

“One man, Two pizzas : A love story”
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