You're driving down San Pablo Avenue, past the big-box chaos of the IKEA exit, and you see that neon sign. It’s a bit gritty. It’s very East Bay. Rotten City Pizza Emeryville isn't trying to be a fancy artisanal bistro with tweezers and micro-greens. Honestly? It's just doing New York style better than almost anyone else in Northern California.
Most people think "good pizza" in the Bay Area has to be sourdough crust with thin, floppy middles that you need a fork to eat. That’s fine for some. But Rotten City is a different beast entirely. It’s crispy. It’s structural. You can hold a slice of their pepperoni with one hand while walking back to your car, and it won't sag like a wet napkin. That’s the "New York Fold" standard, and they nail it.
The Weird History of the Name
If you aren't from around here, the name "Rotten City" might sound like a deterrent. Why would you name a food business after urban decay? It’s actually a deep-cut historical reference. Back in the day—we’re talking the early-to-mid 20th century—Emeryville was a wide-open town. While San Francisco and Oakland were trying to keep things buttoned up, Emeryville was the "Rotten City" of the West. It was full of gambling dens, speakeasies, and racetracks. Earl Warren, who was the District Attorney at the time before becoming a Supreme Court Justice, famously called it the "rottenest city on the Pacific Coast."
The founders, Jonas Spector and Evan Kidera (who also helped launch the Filipino fusion powerhouse Senor Sisig), leaned into that grit. They didn't want a sanitized, corporate vibe. They wanted something that felt like the neighborhood.
The shop opened around 2010. Since then, it has survived the massive gentrification of the area, the rise of food delivery apps, and a global pandemic that shuttered a lot of its neighbors. It stays open because the product is consistent.
What’s Actually in the Dough?
Let’s get technical for a second because that’s where the magic happens. A lot of places rush their dough. They use too much yeast to force a fast rise so they can churn out pies. Rotten City doesn't do that. They use a long-fermentation process.
This 24-to-48-hour cold ferment does two things. First, it breaks down the complex starches into simpler sugars, which helps the crust char beautifully in the oven. You get those "leopard spots" on the bottom. Second, it develops a flavor profile that is slightly tangy but mostly just "bread-y" and rich.
They use high-gluten flour. This is non-negotiable for a New York style. You need that protein content to create the elasticity required to stretch a 20-inch pie thin without it tearing. When you bite into it, there’s a distinct "snap" followed by a chew. If it’s just crunchy like a cracker, they failed. If it’s soft like a loaf of Wonder Bread, they failed. Rotten City stays right in that sweet spot.
The sauce is another area where people overthink things. They keep it simple. Usually, it's just California tomatoes—often Stanislaus or 7/11 brands which are industry standards for a reason—salt, maybe some oregano, and garlic. It isn't a cooked sauce. It cooks on the pizza in the oven, which keeps the tomato flavor bright and acidic rather than heavy and metallic.
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The Topping Tier List
You can't just throw anything on a New York slice. It’s a balance of fat, acid, and salt.
- The Pepperoni: This is the gold standard. They use small-diameter pepperoni that curls up into little "grease cups" when it hits the heat. These cups get crispy edges and hold a tiny drop of spicy oil in the center. It is perfection.
- The Sausage: They use a house-made fennel sausage. It’s got a kick. It isn't that bland, grey pebble-style meat you get at chain restaurants. It’s chunky and juicy.
- The White Pizza: If you're feeling fancy, their white pie with ricotta, garlic, and mozzarella is a sleeper hit. It’s heavy, though. Don't plan on running a marathon after eating two slices of this.
- The Daily Special: They usually have something weird on the board. Sometimes it's potato and rosemary; other times it's a spicy salami with hot honey.
The Logistics: Surviving the San Pablo Ave Traffic
If you’re planning a trip to Rotten City Pizza Emeryville, you need a strategy. Parking is a nightmare. It’s located right on the corner of 63rd and San Pablo. There is no dedicated parking lot. You are going to be circling the block looking for a spot on 63rd or Vallejo Street.
Pro tip: Don’t park illegally on San Pablo. The meter maids in Emeryville are some of the most efficient humans on the planet. They will ticket you before you even have your first bite of mozzarella.
The shop itself is small. There are a few stools along the window and a couple of tables outside, but it’s mostly a "grab and go" or "stand and eat" kind of place. It’s busy. You’ll see bike messengers, tech workers from the nearby Pixar campus, and construction crews all standing in the same line.
Comparing the Competition
How does it stack up against other East Bay heavyweights?
Take The Cheeseboard Collective in Berkeley. That’s a totally different experience. Cheeseboard is sourdough, one flavor a day, and very soft. It’s great, but it’s not "pizza" in the traditional sense; it’s more like a savory flatbread. Then you have Zachary’s Chicago Pizza, which is deep dish. That’s a casserole.
Rotten City fills the gap for the person who wants a "real" slice. It’s the closest thing to Joe’s Pizza in NYC that you’ll find in the 510 area code. Some people argue that Arinell (before they closed their Berkeley location) was the king. Since Arinell is gone, Rotten City has effectively taken the throne for the thin-crust purists.
The Price of Greatness
Is it cheap? No.
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We have to be honest here. You’re going to pay $5 or $6 for a slice. A whole 20-inch pie can run you $35 to $40 once you start adding toppings. For some, that’s a "wait, what?" moment. But you have to look at the scale. A 20-inch pizza is massive. It’s significantly larger than the "Large" 14-inch pizzas you get at Domino's. Mathematically, the surface area of a 20-inch pie is almost double that of a 14-inch pie.
You’re also paying for the ingredients. They aren't using "pizza cheese" which is often a mix of starch and oil. They use high-quality whole milk mozzarella that actually stretches and browns correctly.
Common Misconceptions
People often complain about the "char" on the bottom. I've seen Yelp reviews where people claim their pizza was burnt.
Here is the reality: New York style pizza is supposed to have some char. That’s where the flavor is. If the bottom is perfectly golden brown with no dark spots, the oven wasn't hot enough. You want that slight bitterness of the char to contrast with the sweetness of the tomato sauce and the creaminess of the cheese. If you want a perfectly uniform, pale crust, go to a chain.
Another misconception is that it’s "too greasy."
Pepperoni has fat. Cheese has fat. When you put them in a 550-degree oven, that fat liquefies. That’s why you see New Yorkers dabbing their slices with a napkin. It’s not a sign of poor quality; it’s a sign that they used real cheese with a high fat content rather than a low-moisture part-skim substitute that tastes like plastic.
Why it Matters for Emeryville
Emeryville is a strange place. It’s a tiny sliver of land between Oakland and Berkeley that is mostly known for its malls and biotech offices. It can feel a bit soulless sometimes. Rotten City gives the neighborhood a bit of an anchor. It’s a place with personality.
It also stays open late—well, "Bay Area late," which usually means 10:00 PM or 11:00 PM on weekends. In a region where everything seems to shut down at 8:30 PM, having a reliable spot for a high-quality late-night slice is a godsend.
The staff is usually pretty no-nonsense. Don't expect "the customer is always right" subservience. They are fast, they are efficient, and they are trying to get through a massive line of hungry people. Be ready with your order when you get to the front.
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Actionable Steps for Your Visit
If you're going to do Rotten City Pizza Emeryville right, follow these steps:
Check the Board Immediately
Don't just default to cheese. The daily specials often use seasonal ingredients from local markets. If they have anything with pickled peppers or "hot honey," get it. The acidity of the pickles cuts through the fat of the cheese in a way that is basically a religious experience.
The Reheat Strategy
If you buy a whole pie and take it home, do not—under any circumstances—use a microwave. The microwave will turn that beautiful crust into a rubber tire. Instead, throw a cast-iron skillet on the stove over medium heat. Place the slice in the dry pan for two minutes to crisp the bottom. Then, drop a couple of drops of water in the pan (away from the pizza) and cover it with a lid for 30 seconds. The steam will melt the cheese while the pan keeps the crust crunchy. It will taste better than it did at the shop.
The Side Order
Get the meatballs. Seriously. They are surprisingly good for a pizza joint. They’re tender, well-seasoned, and usually come in a small container with plenty of sauce and a bit of parmesan. It’s a great protein boost if you’re worried a slice of carb won't fill you up.
Timing the Crowd
Avoid the 6:30 PM rush on Friday and Saturday unless you enjoy standing on a sidewalk for 20 minutes. If you want a chill experience, go for a late lunch around 2:00 PM on a Tuesday. You’ll get your slice in three minutes, and you can actually snag a seat by the window to watch the chaos of San Pablo Avenue pass you by.
Order the Meatball Sandwich
If you aren't in the mood for pizza, their meatball sub is arguably one of the best in the East Bay. The bread is toasted enough to hold up against the sauce, but it’s not so hard that it cuts the roof of your mouth. It’s a massive sandwich that can easily be two meals.
Rotten City Pizza Emeryville remains a staple because it doesn't compromise on the fundamentals of the New York slice. It’s a bit of the "old" East Bay grit mixed with high-level culinary execution. Whether you’re a local or just passing through on your way to the Bay Bridge, it’s a mandatory stop for anyone who takes dough and cheese seriously.