Wow, wow, wow- were we ever excited to find this out! Yelp released it’s ‘Top 100 Pizza Places in the US’ yesterday for National Pizza Day and we came in at #15- in-the-country! ????

Feeling loved, feeling humbled, feeling proud, feeling honored, feeling maybe a little famous!? ???????? But most of all feeling so unbelievably grateful and appreciative to our amazingly hard working crew and YOU for getting us to the top 20 pizza restaurants in the country! THANK YOU!

The Bay Area in general showed up in mass on the list- we ARE a foodie mecca after all, and pizza IS the best food ever, so it only makes sense ???? Congratulations to all the amazing restaurants that made the list, but especially to our fellow Bay Area folks! If you’d like to read the full list just click HERE.

 

Second Annual Tri-Valley Restaurant Week Starts February 18th!

We excited to announce Zachary’s in Downtown Pleasanton will be participating in the second annual Taste Tri-Valley Restaurant Week February 18th to 27th! We’re offering cocktail specials, a lunch special, prix fixe menus, and a two-pizza combo deal! Dine-in with us or order takeout at Zachary’s in Pleasanton anytime February 18th to February 27th to take advantage of our Tri-Valley Restaurant Week deals.

The fine print: Only available at Zachary’s in Pleasanton. Third-party delivery orders excluded. Cannot be combined with any other offer. Only available February 18th to February 27th. Tax not included in pricing. 

 

Cocktail Special
Any two Signature Cocktails
$15

 

Lunch Special (11am – 4pm)
Small Stuffed OR Medium Thin Pizza
(Limit 4 toppings)
$15

 

Prix Fixe Menus

$35
Medium Stuffed OR Large Thin Zachary’s Favorite Pizza
+ Entrée salad of choice

$50
Large Stuffed OR Extra Large Thin Zachary’s Favorite Pizza
+ Entrée salad of choice
+ Zachary’s Meatballs

$50
Large Stuffed OR Extra Large Thin Zachary’s Favorite Pizza
+ Entrée salad of choice
+ Small thin-crust cheese OR one topping pizza

 

Two-Pizza Combo

$50
Medium Stuffed & Medium Thin Zachary’s Favorite Pizza

 

View our full Pleasanton menu HERE

 

September was a big month to celebrate three of our employee-owners!

September 3rd we celebrated Sergio’s 30 year anniversary with Zachary’s! Sergio works predominately at our Rockridge and North Berkeley locations, occasionally popping over to Zachary’s on Grand Ave as well. He’s pictured along side of Chodon, who you might recognize from last month when she celebrated her own 20 year milestone.

Hignio, who you can find at Zachary’s Grand Lake, celebrated 20 years with us on September 23rd. Originally hired for Rockridge and Solano, he is one of our core kitchen members at Grand Lake. Last, but certainly not least, Antonio B rung in 15 years on September 27th! Antonio was originally hired in 2006 for our San Ramon location (alongside Frank and Antonio G from last month!). You can now find him making your delicious pizzas at the newest Zachary’s in Downtown Pleasanton.

Congratulations to these three amazing employee-owners who, quite literally, help hold us down across the Bay  ❤  Most importantly, a HUGE thank you for their combined 65 years of dedication and commitment to excellence!

August saw the celebration of THREE employee-owner milestones for a combined total of 50 years of Zachary’s experience!

Antonio (pictured with some of his favorite art) and Frank celebrated 15 years with us this month! Both joined the team in 2006 when we opened in San Ramon. You can now find Antonio lending his expertise to the dining room crew at our new Pleasanton location. Frank is our fearless leader (see: general manager) of Zachary’s in Pleasant Hill! We celebrated Antonio on 8/14 and Frank on 8/29.

Chodon became a part of the Zachary’s family in 2001 when she was hired at Zachary’s on Solano Ave. Those who are regulars of our Berkeley location may recognize Chodon from our kitchen crew and seen her hard at work making yummy pizzas. We celebrated her in all her glory on 8/21.

There aren’t enough words in the dictionary to express how thankful and appreciative we are of these three and all they do. They are amazing, wonderful, awesome, great, and holy smokes are we lucky to know them.

Congrats Chodon, Antonio, and Frank on your milestones! WE LOVE YOU! ❤

 

Since 1983, Zachary’s has been making award-winning pizza in the San Francisco Bay Area. When Zachary’s founders, Zach Zachowski and Barbara Gabel decided to retire, they handed the company over to the employees via an Employee Stock Ownership Plan (ESOP). In 2010, Zachary’s became 100% employee owned.

For February we are shining a light on Aria, our Oakland and Berkeley Office Manager. Aria, who started with Zachary’s in 1999, has been with us since before our transition from private to employee-ownership. Aria felt the pressure of taking over a successful company from two inspirational founders, as well as the honor and responsibility of continuing the Zachary’s legacy.

 

Spotlight

Name: Aria V.

Hire Date: September 1999

Home Restaurant: Rockridge & North Berkeley

Favorite Pizza: Stuffed Spinach & Mushroom, pesto inside, pepperoni on top.

Favorite Activities: Spending time with family on outdoor adventures, softball, and baking.

Aria’s Claim to Zachary’s Fame: Aria is the creator of the Enchi-Holla seasonal special pizza! You can see her taking a bite out of her signature pizza further down the interview.

 

Interview:

Aria was interviewed by Zachary’s Marketing Manager Robin Smith on February 2nd, 2021. 

Robin (R): Hi Aria, thanks for sitting down with me!

Aria (A): Of course!

R: Let’s start at the beginning, when did you start at Zachary’s and what made you decide to work here?

A: I started at Zachary’s after I graduated college basically, September 1999. Graduated college, moved home, and then the, you know, “What am I gonna do now?” (laughs). So I had that moment and, just kinda enjoyed my summer. Had a summer job, that ended, saw Zachary’s was hiring and…I grew up right up the street on Ocean View, so knew about Zachary’s and I didn’t come here that often, but I knew people that worked here. So, of course you know, Timmy K was working here at the time and he was like,”Oh yeah! You gotta work there, it’s so you, it’s so you, you’ll like it.” So I applied and still here (laughs), 2021.

R: So, after twenty…?

A: 21 years. In September it’ll be 22.

R: What has made you stay these 22 years? What’s been the driving factor that has been, “I’m willing to stay at this job for this amount of time?”

A: Right, yes, great question. Cuz a lot of people ask me that like, “Daaang, you’ve worked there for that long!?” It’s unusual for someone to work [at a job], especially in a restaurant, for that long, and it’s basically one thing, it’s the people. It’s the people that started the company, the people that run the company, and the people that work at the company…It really is like a second family and it all started with Barbara and Zach. They made you feel like they appreciated you and that you were part of this bigger thing, and so, that kinda kept me going through the waiting tables and all that kinda stuff. The management was also always really good and communicated well and I was- I mean, you make good money too (laughs)! So when the opportunity to keep moving up and to become a manager came around, I didn’t jump at it at first, but then I thought…I’ve been with this company, and I think it was after four years, I finally accepted the management position and could see myself keep movin’ and BOOM (both laugh)! So it’s all about the people. I’m still enjoying everybody that I work with, everybody that works here. 

R: We’ve gotten that before, its come up in other spotlights, that [Zachary’s] is like a second family, and it’s people oriented, and I agree 100%. So when Barbara and Zach decided they were going to retire and were considering what they were going to do with this company that’s super successful, how did it make you feel when you found out they’d decided to give it to the employees rather than do a public sale?

A: Hmm, that’s a tough one.

R: Were you surprised that they were going to do that?

A: For sure! 

R: Were you a little anxious, like, “What does that actually mean?”

A: Yes! Totally! “What does that really mean?” Like, what, I’m gonna have to start really paying attention to things (both laugh), because I’m an owner, you know? I can’t just come to work? But then learning about it…First it was sad. Barbara and Zach were going to retire, they’re the founders, they are the backbone. So it was a little like, oh man, what are we gonna do?! But learning about it, and seeing how there was still going to be a structure and having confidence in the leaders of the company at that time, it was intriguing and then it became exciting. Then each year receiving your [ESOP: Employee Stock Ownership Program] statement it became even more exciting cuz you’re like, “Wow, ok!” It felt, I felt a little bit like an adult (both laugh) because I was saving for retirement. It definitely got its claws in me and kept me. 

R: Absolutely. So, being able to take over a successful business, doing something that’s not very common, especially at that time- you don’t see a lot of Employee Stock Ownership Programs in general- did you feel the pressure to really make sure that we maintained the legacy of Zachary’s? What [Zachary’s] is about and to make sure we continued to be that great? Did you feel that pressure? 

A: Oh for sure, for sure I did. I think because, I mean, for me, because I did work with Barbara and Zach and I knew the core values that they brought and instilled in everybody that worked for them, and how much hard work they put into building the company. I felt it my duty, my honor, to continue that, for sure. And I think back on all the different people that I’ve worked with and how they made my experience here at Zachary’s, and [they] made Zachary’s, so to continue that…I, it’s like I have to, that’s my destiny! Because [Zachary’s] is so great, if we continue to keep it great than the people that we bring on to work for us…they’ll see how great it is and they’ll want to do the same, to put in that effort, to make it their honor to make it great. So for SURE I felt it (laughs). Still do (both laugh).

R: I know, I agree, I feel it too. So almost 22 years…I assume you have stories in that time?

A: Oh my goodness, yes!

R: Can you share one of your more memorable stories? Funny, stressful, both; sometimes they become funny years after they were stressful (both laugh) Any characters…

A: Yeah, characters. The first thing that pops into my head of a character I worked with was Lae Charles. Back in the day there were only two people, two hosts, that worked at Solano during the daytime. So it was just me and Lae Charles, dishing out slices, yada yada, and- I mean, this isn’t gonna make sense cuz not everyone knows this person, but we worked with this other guy, Patrick. Patrick had this hairdo where in the front it kinda stuck up. Ok, so…I was in the back restocking something, and I’m passing the oven coming to the front and Lae was like, “Eh, can you go ring up Patrick’s dad up there?” And I was like, “Patrick’s dad? Ok.” So I go to the front and I look at this gentleman and I just started laughing (laughs), and you know, I tried to play it off, like “Oh hey! Let me ring you up! I’m having such a great day!” But it was because the gentleman had the same hairdo as Patrick, but older you know? So something so stupid and so simple, but it was the way [Lae Charles] said it, and, I don’t know, I just laughed so hard. And when Lae came back up [to the counter] he was kinda smiling, and I finished up with the customer and [Lae Charles] was like, “What’s so funny?” And I just said, “Oh my god, I can’t believe you said that right before I came up and helped this guy!” So, I guess it just goes to show how much fun a day shift at Solano, dishing out slices and ringing people up, but the people you work with [can] make it so fun, and he was so funny. I just have a lot of memories like that, where it’s just something little, small, but it lifts you up for the rest of the day, or for the rest of the night, and it makes your simple work of being a host fun and makes your day fun. So it was just stories like that always stick out in my head, like “Oh my god, Lae Charles!” He was such a jokester! 

R: And an iconic voice.

A: Oh my goodness, yes! And just to watch him actually make his way through the dining room on a busy Friday night, I was always so impressed with him. Anyways, that’s the first one that comes to my head! I laughed so hard, that customer must have thought I was crazy.

R: Or just really happy! 

A: Yeah, right? “I love this job!” (Both laugh) I gotta have a better story…no, that’s a good one! It’s the first one that comes to my head. 

R: Do you know what’s [interesting] about when I ask that question? It seems there’s always going to be this iconic story that’s some major thing, but it’s always moments like that. It’s always these very simple, in the moment stories that people tell, about a regular day of engagement. It seems like just an everyday interaction, but it brings so much joy and it stands out so much, that as you said, it’s a testament to how much fun it can be. How [moments] stand out in the day, and uplift you and you think about them years and years after.

A: Yeah! And it was such a simple little joke! Like, “Oh my god, he looks like Patrick!” (Both laugh) And then, alright, and then the little tidbit at the end, cuz I was like, “Is that, was that really Patrick’s dad??” And Lae said, “No!” (Laughs). Silly, Aria.

R: Zachary’s is obviously a Bay Area business, Bay proud. How do you think Zachary’s represents the Bay within our model and what we do? How do you think the essence of the Bay is represented here?

A: Oh. That’s a great question. I think that the casualness of us and…we don’t try to be too much, you know? We’re pretty simple; pizza, salads. We stepped it up a notch with meatballs, and a couple other appetizers at our other locations, but pretty simple. We just do [one thing] and do it well. But also the casualness of dining in, and how we kinda stack people, and you’re so close to the other person and it’s so loud in here, but it’s, it’s just the Bay! It’s kick backed, not really pretentious, or not uppity, not trying to be…it’s just Oakland, it’s the town, it’s not trying to be anything its not. I think mostly just because we started [in Oakland], and this is the home base, that kinda spread to our other locations. Solano is chill, the other locations as well. And I think it’s good that we’re taking that very relaxed yet professional approach to high quality food. I like that. 

R: I agree, I think that’s a great answer. 

A: Thank you.

R: What is the thing that you’re looking most forward to getting back to within Zachary’s post Covid? 

A: Ahhhh! Ok.

R: And personally too!

A: That’s kinda a tough one because, I mean, what we’re really missing [is] the dine-in aspect of it, but…I’ve kinda enjoyed the more simpleness of just take out, you know? So that’s tough. Maybe just not wearing this mask at work? (Both laugh) But also, I guess this crosses over to personally too, is just socializing; with friends, with family, and having people I know come and dine in. Just seeing them, and being able to attend to them, but also being able to show off what we do here. So I guess I miss that workwise but also in the other half of my life too. Just gathering, with people, with family, not having to be like, oohhh, keep your distance, and…hugging friends when you see them. Yeah so, I’ll be excited to get back to that for sure. 

R: Transitioning from that, what do you like to do when you’re not at work? 

A: Oh! I like to be outside. I like to, I love spending time with my husband and my son. We go for lots of hikes, we go backpacking. I love to play softball, I miss that, a lot actually. I have been on this women’s team for, gosh, I wanna say like six or seven years, and this is the very first time that we haven’t played in an extended period of time. So, I miss my girls. But yeah, just whatever outside. I like to bake actually too. I don’t know if you knew that about me Robin. (Laughs)

R: I did not. Where are my samples?! 

A: I know! (Laughs) Not so much cooking. Which I mean, I do cook, but I definitely like to bake. I like spending time with my sisters, you know there’s four of us, I got three sisters. My brothers are cool too. Spending time with family and friends, and yeah, just getting out there. I love just going out in nature, whether it’s an extended period of time backpacking or camping, or just hiking. That’s what I like to do. Pretty simple. 

R: Thank goodness a lot of those are what you can do right now during Covid. 

A: Yes! There’s more people out there than usual (laughs). 

R: The last thing I want to ask you is very basic, but very important. What is your favorite pizza? 

A: Oh my pizza! Yes! Well, ok, woooo gosh, I’ve worked here for awhile so I’ve tried many combinations. But I have to have two, because you have to have a stuffed and a thin.

R: Totally.

A: You don’t always feel like a stuffed, especially if you eat it as much as I do. So stuffed would definitely have to be Spinach Mushroom, pesto inside, pepperoni- pepperoni on top! Makin’ it crispy! So it’s like reversing the pepperoni and the pesto. I also like that version as a thin crust. NO sauce, rolled thin, spinach mushroom, pepperoni on top, maybe no pesto though. Yeah. I’m gonna go with those two.

R: That sounds good, maybe I’ll order that thin today!

A: I know right? Mouth is watering. 

R: Well, awesome. Thank you so much for sitting down and talking with me Aria.

A: Of course Robin. 

R: It’s been a pleasure.

A: Yes, it has. Thank you. 

 

Since 1983, Zachary’s has been making award-winning pizza in the San Francisco Bay Area. When Zachary’s founders, Zach Zachowski and Barbara Gabel decided to retire, they handed the company over to the employees via an Employee Stock Ownership Plan (ESOP). In 2010, Zachary’s became 100% employee owned.

We’re celebrating Assistant Manager Hans for January’s Employee Owner Spotlight! Hans, who originally worked in the front of the house at our San Ramon location, has seen a lot of growth in his time at Zachary’s. Not only has he moved up in the company, but he has also had a son and gotten engaged! Hans loves that work feels like extended family, and we are so lucky to have him be a part of ours.

 

Spotlight

Name: Hans R.

Hire Date: March 2015

Home Restaurant: San Ramon & Pleasant Hill

Favorite Pizza: Italian Tomato with Chicken and Jalapeños

Favorite Food: Pasta or Carne Asada

Favorite Activities: Time with family, making music and sports

Where you can find his music: Spotify, Soundcloud and other major digital platforms under Hvns

 

Interview

*Hans was originally interviewed in March 2020 by Zachary’s Marketing Manager, Robin Smith. Pictures were taken pre-Covid. Robin met with Hans in January 2021 to update details of his previous interview.

Robin (R): Hi, Hans!

Hans (H): Hi, Robin.

R: Thanks for sitting down with me.

H: Absolutely.

R: So we’re going to start with a couple of basic questions…what is your favorite pizza?

H: My favorite pizza recently changed. It used to be the Barbeque Chicken. It was very easy, add some jalapenos to it, you’re good to go. But now, honestly, I like a little Italian Tomato, put some chicken on there and a little jalapenos. Keep it light, flavorful, that’s all I like.

R: I condone this decision one hundred percent.

[both laugh]

R: What is a favorite food of yours besides pizza?

H: Uh, unfortunately, pizza is a huge staple of my life. It was just one of those things where when I wasn’t working and I was in school it was family time so pizza was always that thing. And when I’m not working here, my son loves pizza, so always having pizza. But if I’m not having pizza you really can’t go wrong with a little pasta or a little carne asada. Yeah, keep it simple.

R: When did you join the Zachary’s team?

H: I started working for Zachary’s about six years ago.

R: What made you, six years ago, decide Zachary’s was a place you wanted to apply?

H: I’ve always had a job, but only kept it for about a year because I couldn’t find anything…after a year you kind of get tired of everything, but with Zachary’s, after applying, loved it immediately, two weeks in. I never got tired of it, there’s always something to do. I found it on Indeed, took a swing at it, got the job, interviewed by Paul and Aisha and then Leandra I guess had the last say. Right when I drove off they gave me the call and bada-bing-bada-boom, history.

R: Six years later!

H: Six years later, here we are.

R: You’re currently an Assistant Manager at our Pleasant Hill and San Ramon locations. When did you make that jump?

H: Yeah, we’ve come up almost on two years of me being Assistant Manager. I made that transition in March of 2019.

R: So, what is one of your favorite aspects of working here?

H: My favorite, well one of my favorite aspects, because there is many, is the work ethic…that goes on behind the scenes. Everyone here, it’s very team-based, so I like that. We come in and we see where we need to pick our strengths up and we can fill it up from there. I like the fact we’re very great about, if [you’re] not good at doing something, we don’t move you on… We like to [train] you to do what you do before you move on to the next thing and that’s really cool about a job because most jobs don’t do that. They kind of take the training wheels off and they kind of send you out there.

R: Sink or swim, right?

H: Exactly…Can I have a backup answer?

R: Sure.

H: The creativeness, I guess. Zachary’s has a lot of creative people, a lot of creative heads here, and if you ask someone [what they do] outside of work they do a bunch of awesome stuff, a lot of artsy stuff….they make things, they do things, it’s weird, it’s become a hub for a lot of creative people.

R: Um, this is the second time this has actually come up in an interview, which is very interesting, but I don’t think it is surprising because I feel like restaurant industries in general attract a lot of creative people…You get one creative person who then tells another creative person, “hey, I’ve found this job and this community of people…” and they tell the next person and they tell the next person and then…

H: It slowly builds up a community of…oh, ok.

R: Exactly, and it’s also personally something I love about it. Um, so I think these questions kind of blended into each other with you saying that, but what is something that keeps you engaged in the day-to-day, that keeps you motivated, wanting to grow and do better?

H: Uh, I guess that does go kind of hand-in-hand, it’s the coming in and knowing that there isn’t, how do I say this, there’s always something to do, there’s always something to learn… so what I love is that it’s very…we’re very vocal, we’re very verbally communicative. [And], I guess the crew does too! And here everyone’s in a good mood, everyone’s in a happy mood, it’s almost like an extended family. So you come in here and you want to do good for your extended family. You come in here and pick up the slack if someone needs help, you jump right in, it doesn’t feel too heavy, it feels nice to be surrounded by people working just as hard as you are.

R: I like that. So, perfect segue, what, in that regard, does employee ownership mean to you? And especially mean to you in your day-to-day?

H: It means growth. It means coming in and plugging yourself in and knowing that if you’re doing 110%, that’s going to carry over. People are going to see that and people are going to see what ESOP means to you and they’re gonna, you know, hopefully it opens up their eyes and they’re going to see that we take it seriously and put a lot into it and then they can do it themselves.

R: What is a favorite Zachary’s memory, funny or otherwise?

H: Every memory is good, every story is good, with its own little taste to it….The happy memory is the fact that I can make memories with the people here. It’s like I said, you guys are my extended family. I love that I can come here and plan to see you guys. I love you guys enough to see you outside of work, basically.

R: Ok, so outside of work, what are some of your interests, hobbies, things that make you Hans?

H: Uh, I enjoy my family time. I enjoy time with my son and my fiancé. I also do a little bit of music which helps me vent, helps me express some stuff that’s inside, so I like to do that. I also like to do physical stuff, so like sports. Anything sports-related, basketball, get a little physically drained as well [laughs].

R: Do you go by a special name when you do music?

H: Well, I go by my name, Hans, but it’s spelled a little bit differently, HVNS.

R: Right. And do you put stuff out for your music?

H: Yeah, I put a lot of stuff out for my music. Mostly the more professional-sounding things go out on Spotify. Soundcloud is another backup one that I put my music on. Anything I tend to put out I put out on major digital platforms and you’ll be able to find it.

R: What is something you love about the Bay Area?

H: It’s got its own vibe. Like you can’t really find the Bay Area friendliness, you know. It’s just a bunch of different societies living together, coexisting. So it’s kind of nice that even though it seems like we’re all separated somehow, we easily break that weird wall and get together and celebrate life…where we can put down our defensive walls and get together as a community…

R: Do you think that translates to Zachary’s and being a Bay business?

H: I want to say so. I mean, especially it being employee-owned, it’s one of those things where we want to set the tone, the experience for people who come from outside of California. Surprisingly, a lot of people come to try out Zachary’s [from outside the Bay], so it’s kind of nice that even [if] they can’t experience the whole Bay Area, we can show a little Bay Area in our Zachary’s. You know, a little love.

R: A little Bay love.

H: A little Bay love with every slice.

R: [laughs] Oh, man, that should be our new hashtag. #Baylovewitheveryslice. Do you have anything you would like to add?

H: Zachary’s is the best job I’ve ever had. I’ve only had a job for about a year because after that I get tired of it, but this is one of those jobs that everyday you come in, everyday is new, even though the agenda may be the same, everyday is different. So, it’s been six years and I’m still growing, I’m still learning stuff. Forgetting stuff [laughs] but still learning stuff.

R: I do feel, you in particular, we’ve seen a lot of growth with you here, given when you were hired, you had a child while you were working here, you got engaged when you were working here, are now expecting your second child while working here…

H: Life progressed outside of me being at Zachary’s. So it’s one of those things, it’s nice to grow with the company. Like, you know, it’s nice to see that my peers are acknowledging my growth. It’s nice to know that. Because, looking back, I don’t think I’ve changed, but some people told me I used to not be the best [laughs]. True story! So it’s nice to know that I grow with you guys and you’re a big part of my family and my family loves you guys and my son and fiancé feel like they’re a part of the family and you guys are very inclusive and I love the fact this job does that.

R: That makes me feel good, too. Thank you for chatting with me Hans!

H: Of course! Now, back to work! [both laugh]

 

Baby it’s cold outside, but we’ve got you covered…literally, with our brand new Zachary’s beanies! Printed and designed by Oaklandish, they represent one of the things we’re most proud of; being part of the Bay Area! The custom artwork reads, “Oakland Born, Bay Owned.” These cozy beanies will keep you toasty so you can focus on more important things like, what toppings you want on your pizza 😉

$15 + tax.

Click HERE to purchase. Also available at all locations.

 

Oakland Restaurant Week January 7th – 18th

 

Visit our Oakland locations in Grand Lake and Rockridge to take advantage of our special offerings!

 

 

Prix Fixe Meals

• Small stuffed OR medium thin Zachary’s Favorite pizza + entrée salad $30
• Small stuffed OR medium thin Zachary’s Favorite pizza + entrée salad + meatballs $40
• Large stuffed OR extra-large thin Zachary’s Favorite pizza + entrée salad $40
• Large stuffed OR extra-large thin Zachary’s Favorite pizza + entrée salad + meatballs $50
• Large stuffed OR extra-large thin Zachary’s Favorite pizza + entrée salad + small thin cheese/1 topping pizza $50

Two Pizza Combo Deals

• Small stuffed + small thin Zachary’s Favorite pizza $40
• Medium stuffed + medium thin Zachary’s Favorite pizza $50
• Large stuffed + large thin Zachary’s Favorite pizza $60

*Pizzas do not have to be the same Zachary’s Favorite for two pizza combos.

Two for $15 Cocktails at Grand Lake! 

• Cocktail options: Autumn Old Fashioned, Negroni, French Winter, Oaxacan Chocolate (click here for descriptions). 8oz pours, served on nitro. Serves 1 to 2.  Options subject to change. Available only at Zachary’s on Grand Ave.

Oakland Restaurant Week specials only available at our Grand Lake and Rockridge locations and are valid on walk-in and phone orders. Third-party delivery and online orders are excluded. No substitutions or modifications. Pricing does not include tax or gratuities. Must reference Oakland Restaurant Week to receive promotional pricing.

Holiday Swag Packs Bring A Smile to Everyone’s Face!

Wondering what to get the pizza lover in your life this holiday season? Look no further.

We get it. Gift buying can be hard. But it doesn’t need to be! Especially when we make it so very easy. This year, do yourself a favor and give the gift of pizza with one of our holiday swag packs.

 

Holiday Swag Pack: Zachary’s t-shirt (red or black, adult sizes only), Zachary’s hat, and our logo pint glass. Please note, our limited edition Pizza For All t-shirts are excluded.

$35 plus tax. Click here to purchase now!

 

 

 

 

 

 

 

 

 

Mini Swag Packs: Gift Card & Pint Glass. Prices vary. Click here for options or to purchase.

Pizza For All T-Shirts to Support Fam1st Family Foundation

100% of Profits Donated to Fam1st

Our Pizza For All limited edition t-shirts feature the original, winning artwork of Pete Davis from our 2019 Zachary’s Art Contest. Pizza For All’s message is one we believe represents the diversity, individuality, and unity of the Bay Area. All things we value, support and believe in.

When we decided to sell a fundraiser t-shirt to support a local, black-owned community organization, we were initially unsure where to direct our efforts. There were so many organizations doing amazing outreach in our communities. Luckily, our friends at Fred Finch had the answer. They recommended Fam1st Family Foundation, believing they aligned well with Zachary’s own primary outreach around supporting local youth in the Bay Area. We agreed.

Fam1st Family Foundation is focused on under-served youth, aiming to build new generations of innovative thinkers to create solutions for the future of Oakland and the world. Originally founded in 2011, Fam1st was established to ensure that Oakland youth were provided with opportunities to expand their horizons through sports and family support services. Using sports as a metaphor for life, Fam1st emphasizes adaptability, resilience and determination. Since its inception Fam1st has done just that by educating, empowering and elevating not just the youth in Oakland, but around the world as well. For more information on Fam1st Family Foundation click here.

Please help us support this amazing organization and the work they are doing. Purchase a t-shirt for yourself or give as a gift. Either way, know that your contribution is going towards supporting a local, black-owned community organization doing essential outreach in the Bay Area.

Our Pizza For All T-shirts were printed by Oaklandish on 100% cotton tees. They come in adult unisex sizes, small to 2XL. Each shirt costs $30 plus tax with 100% of profits going directly to Fam1st.

Please click here to purchase.