By Kathy Chouteau
From the moment you spot the “Free Time Travel Consultations” neon sign in Raymond’s Pizzeria’s front window, you know you’re in for a singularly unique experience.
The new pizza place, which opened several weeks ago at 130 Railroad Ave. in Point Richmond, is co-owned by former pro skateboarder Brad Staba and Nathan Trivers, who also owns nearby neighborhood mainstay Up & Under Pub and Grill.
With inventively named pizzas like “Rules Are Meant to be Broken,” “McMushroom,” “A Little Bunny Rabbit,” “Happy Belated Birthday,” and more, it’s apparent you’re about to be served up something a little different, fresh and new.
On a recent weekday evening, The Rich Life stopped by Raymond’s to check out some of its offerings. Walking in the door, this reporter was greeted by a very friendly and attentive staff and a bright, clean dining space with ample orange-chaired seating and two flat screen TVs. On tap, the pizzeria offered both wine and beer, including the rare selection, Pliny the Elder.
I decided on ordering take-out, including “The Little Caesar Salad” (little gem lettuce, vegan Caesar dressing, baked capers, nutritional yeast & baked croutons), “Garlic Knots” (soft bread knots seasoned with garlic and herbs) and a “Margarita Pizza” (whole milk & fresh mozzarella, marinara sauce, shaved parmesan, fresh basil and extra virgin olive oil).
While I frequently order Caesar salads with my pizzas, I have never tasted one quite like this. The little gem lettuce was super fresh and had just the right bit of crunch. The nutritional yeast added an unexpected element that was quite satisfying and the dressing was wonderful. As for the baked capers, I have to admit I wasn’t expecting to like them, but they were the biggest surprise: fresh, slightly crispy and absolutely delicious. When it comes to baked capers, Raymond’s has made a convert out of me.
As for the Margarita Pizza, I would definitely classify it as being of the gourmet, New York-style, variety. Upon biting into my slice, I could taste the freshness of the ingredients and everything was top-notch. The cheese, fresh basil, mozzarella and sauce combined to create an overall delicious pizza. At Raymond’s, pizzas are offered only in one size, 18” round, and they typically offer a pizza-of-the-day, which is often a square-shaped half-sheet.
The Garlic Knots were also tasty, with the dough being soft and freshly-baked and topped with a blend of fresh herbs and garlic bits.
Overall, Raymond’s more than lived up to its online hype and I highly recommend locals check it out for themselves. Currently, the pizzeria is open from 11 a.m. to 7 p.m. every day except Wednesday, when it’s closed. One employee described their current vibe as a “soft opening.” Raymond’s hopes to expand its hours of operation when they add more staff. Jobs are currently available; inquire within.
For more info, contact Raymond’s Pizzeria at 510-307-5734, click here or visit @raymondspizzeria on Instagram.
