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✔️Dinner ✔️Dine in
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Jules is an American pizza restaurant known for it’s New York-meets-California pies made with heritage grains and locally sourced ingredients. The menu also includes seasonal vegetable dishes and highlights West Coast seafood. Beer and wine are available to drink in a lively space that always feels like a pizza party.
Hours
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 5–9 PM |
| Wednesday | 5–9 PM |
| Thursday | 5–9 PM |
Address and Contact Information
Address: 237 Fillmore St, San Francisco, CA 94117
Website: http://julespizza.co/
Menu Photos
Order and Reservations
Reservations: resy.com
Related Web Results
Jules | Jules
237 fillmore st tuesday – thursday 5pm-9pm friday – saturday 5pm -10pm. order pick up · gift cards · featuring · Instagram · reservations.
Jules (@jules.pza) · San Francisco, CA – Instagram
San Francisco pizza place by @maxbeegee. Open Tuesday-Thursday 5-9, Friday-Saturday 5-10. Book @sevenrooms (walk-ins available) @gozney Pizza Collective …
Reservations – Jules
reservations for up to 4 guests are currently released through SevenRooms 14 days in advance at midnight PST. if you don’t see your desired reservation time …
Reviews
Karina S
My friend scored a reservation after we tried a few weeks ago and were unsuccessful so I was excited to finally dine here after all the buzz! We initially thought our reservation was at 7pm, but in reality it was at 8:30pm; however, the team helped accommodate us for an earlier seating and we were told to leave around 8:15pm which we gladly accepted and agreed to.
We decided to order a starter and two pizzas. The miso roasted carrots were huge and quite filling. We decided to order Fun Guy and HOT drunken sailor and subbed the anchovies for burrata (my friend is vegetarian) which didn’t mind.
On Saturday evening, they were short staffed in the kitchen so it did take some time for our pizzas to arrive which wasn’t an issue for us. They did preview us to let us know there would be a delay. And with the back up in the kitchen, we hadn’t received our pizzas until 8:15pm and they didn’t rush us.
The pizzas arrived but I could tell the crust of Fun Guy was a bit burnt and noticed the same for our dining neighbors. Both pizzas were good, but I really enjoyed the Fun Guy.
To top it off, we ordered both desserts and because of the wait between starter and main, they comped one of the desserts which was a kind gesture. I’d come back and maybe look to an earlier seating or later seating to avoid the rush.
STANDOUT: Fun Guy, Grandma Jules Sorbet
… moreWe decided to order a starter and two pizzas. The miso roasted carrots were huge and quite filling. We decided to order Fun Guy and HOT drunken sailor and subbed the anchovies for burrata (my friend is vegetarian) which didn’t mind.
On Saturday evening, they were short staffed in the kitchen so it did take some time for our pizzas to arrive which wasn’t an issue for us. They did preview us to let us know there would be a delay. And with the back up in the kitchen, we hadn’t received our pizzas until 8:15pm and they didn’t rush us.
The pizzas arrived but I could tell the crust of Fun Guy was a bit burnt and noticed the same for our dining neighbors. Both pizzas were good, but I really enjoyed the Fun Guy.
To top it off, we ordered both desserts and because of the wait between starter and main, they comped one of the desserts which was a kind gesture. I’d come back and maybe look to an earlier seating or later seating to avoid the rush.
STANDOUT: Fun Guy, Grandma Jules Sorbet
Bay Area Reviews
In my never ending quest to eat at all the popular, overly discussed restaurants in SF, I had to stop by Jules pizza eventually. Reservations are made weeks in advance for this popular spot. Just a few blocks from the Judah muni line, easy to get to which is nice. The restaurant is dark with small tables to sit at. They offer appetizers and thin crust pizza from their menu. Drinks, beer, and wine are available for drinks. We enjoyed the carrots as our first dish and two different pizzas for the table.
If you like thin crust pizza, this place is worth the trip.
… moreIf you like thin crust pizza, this place is worth the trip.
Jason Cramer
Jules has some solid pizzas with unique flavor profiles. We got the Field Dream, Fun Guy, and Spicy Ronny (with the hot honey) and all were super delicious. It’s a bit more expensive than other pizza places in SF and definitely a hard res to get but worth giving it a try! The service was great and our server gave us great recommendations. The dessert options were good too!
… moreLina Eryani
Juel’s Pizza is not your average pizza spot—it’s creative, bold, and seriously delicious. We kicked things off with the Halibut Crudo: a small plate but packed with flavor and a refreshing start to the meal. Then came the stars of the night: the Spicy Ronny and the Fun Guy pizzas. Both arrived larger than expected, loaded with flavor, and paired perfectly with their signature ranch sauce. The crust alone was a standout—unlike any I’ve had before, with just the right balance of crisp and chew.
The space itself is cozy and does get a bit noisy, but our window table made it feel relaxed and inviting. Service was spot-on too—quick, attentive, and genuinely friendly. All in all, Juel’s delivers a fun twist on pizza night and is definitely worth the visit.
… moreThe space itself is cozy and does get a bit noisy, but our window table made it feel relaxed and inviting. Service was spot-on too—quick, attentive, and genuinely friendly. All in all, Juel’s delivers a fun twist on pizza night and is definitely worth the visit.
jkaw
Really unique style pizza. Puffy crust like Napoli, but the chew of sourdough and crisp no-flop of a great NYC pie. Toppings are perfectly proportioned and don’t weigh it down. World class.
… moreFayanne Betan
Definitely worth the hype. So lucky we had a reservation. We had the spicy Ronny and the broccoli pizzas. Delicious. The sweet potato pie ice cream was also amazing.
… moreDenis Rajčić
Here’s my review of another restaurant — Jules pizzeria I visited about a week ago. It wasn’t my choice, but my friends’. I have to say, considering that pizza is basically the only thing they do and their main focus, the pizzas were really nothing special and totally overpriced.
The dough was okay, but that’s pretty much all there was. I mostly tasted ketchup and some kind of spreads, even though we ordered the most expensive pizzas on the menu. They charge one dollar per anchovy, so I paid four extra dollars for four extra anchovy’s — on pizzas that were already around $20–30 each. Honestly, those extra anchovy’s made absolutely no difference in taste.
There were three of us, we ordered two pizzas (Marone and Spicy Ronny), each had a glass of wine, and I also ordered half a chicken — which is a strange option for a pizzeria in the first place. The chicken itself was decent, but it was half of a very small chicken. It honestly looked more like a pigeon than a chicken. The vegetables served as a side were extremely weird, and without exaggeration, the toughest vegetables I’ve ever eaten.
All in all, for two pizzas, three glasses of wine, half a chicken with a side, and one appetizer, we paid around $190 including tip — basically $200. It’s definitely not worth it. Most of us felt uncomfortably greasy and heavy afterward. The pizzas are, in my opinion, way too greasy and simply lack toppings.
Honestly, I’ve never had pizzas with such poor toppings; it felt like they were doing nothing more than putting sauce on the dough
You can’t sell a $200 dinner when the dough is okay but the toppings are basically nonexistent. It felt like there was just sauce and cheese next to the dough, while all the other toppings were barely noticeable. That kind of hype and pricing is completely unjustified.
The staff was relatively friendly, but the dumbest thing in this restaurant has to be the ridiculously small plates, as you can see in the photo. We were given plates the size of dessert plates. I even asked them why the plates were so small — we’re not kids — because food keeps falling off while you’re eating. Their answer was basically that this is how they do it, maybe to save on dishwashing detergent.
Honestly, I’ve never seen plates this stupidly small in a restaurant. I definitely won’t be coming back. If you want pizza — good pizza — you’re much better off walking one street down to Haight Street at Mythic Pizza for pizza slice.
… moreThe dough was okay, but that’s pretty much all there was. I mostly tasted ketchup and some kind of spreads, even though we ordered the most expensive pizzas on the menu. They charge one dollar per anchovy, so I paid four extra dollars for four extra anchovy’s — on pizzas that were already around $20–30 each. Honestly, those extra anchovy’s made absolutely no difference in taste.
There were three of us, we ordered two pizzas (Marone and Spicy Ronny), each had a glass of wine, and I also ordered half a chicken — which is a strange option for a pizzeria in the first place. The chicken itself was decent, but it was half of a very small chicken. It honestly looked more like a pigeon than a chicken. The vegetables served as a side were extremely weird, and without exaggeration, the toughest vegetables I’ve ever eaten.
All in all, for two pizzas, three glasses of wine, half a chicken with a side, and one appetizer, we paid around $190 including tip — basically $200. It’s definitely not worth it. Most of us felt uncomfortably greasy and heavy afterward. The pizzas are, in my opinion, way too greasy and simply lack toppings.
Honestly, I’ve never had pizzas with such poor toppings; it felt like they were doing nothing more than putting sauce on the dough
You can’t sell a $200 dinner when the dough is okay but the toppings are basically nonexistent. It felt like there was just sauce and cheese next to the dough, while all the other toppings were barely noticeable. That kind of hype and pricing is completely unjustified.
The staff was relatively friendly, but the dumbest thing in this restaurant has to be the ridiculously small plates, as you can see in the photo. We were given plates the size of dessert plates. I even asked them why the plates were so small — we’re not kids — because food keeps falling off while you’re eating. Their answer was basically that this is how they do it, maybe to save on dishwashing detergent.
Honestly, I’ve never seen plates this stupidly small in a restaurant. I definitely won’t be coming back. If you want pizza — good pizza — you’re much better off walking one street down to Haight Street at Mythic Pizza for pizza slice.
Mare
The fungi pizza from Jules was incredible. Vegetarian pizzas are usually either boring or overloaded with veggies that end up soggy—but not this one. Every bite had depth and a unique flavor profile that felt thoughtful and intentional.
This isn’t something I could easily recreate at home, which says a lot. Veggie pizzas can feel basic, but this was anything but. The crust was perfect, and the tamarind and black garlic on top created such a bold, unforgettable combination. It was creative without being overwhelming—just balanced and absolutely delicious.
I was genuinely so happy eating it. It was really, really, really good. I could hug the chef. I think it cured my depression and made me think life is worth living again. Definitely coming back.
Pro tip: order it to go. The wait can be long, and honestly, it’s just as good (if not better) warmed up at home.
… moreThis isn’t something I could easily recreate at home, which says a lot. Veggie pizzas can feel basic, but this was anything but. The crust was perfect, and the tamarind and black garlic on top created such a bold, unforgettable combination. It was creative without being overwhelming—just balanced and absolutely delicious.
I was genuinely so happy eating it. It was really, really, really good. I could hug the chef. I think it cured my depression and made me think life is worth living again. Definitely coming back.
Pro tip: order it to go. The wait can be long, and honestly, it’s just as good (if not better) warmed up at home.
Michael Meath
Jules is a total gem in the Lower Haight—this place nails it on every level. The food, the vibe, the service—it all just works.
We kicked things off with the Charred Cabbage, which sounds simple but was packed with flavor—smoky, spicy, and topped with this crunchy gremolata that made it hard to stop eating. The Beef & Lamb Meatballs were tender, herby, and served with torn bread and a whipped cheese spread that we scraped clean.
Then came the pizzas. The Spicy Ronny is a bold, pepperoni-lover’s dream with Calabrian chili and crispy edges that hit just right. The 111 Hester was wild in the best way—garlic cream, smoky bacon, sweet onions, and this subtle tingle from Szechuan peppercorns. Super creative and perfectly balanced.
Service was spot on—friendly, attentive, and genuinely excited about the food. The ambiance strikes this great balance between sleek and casual—cool lighting, warm wood, good music. It felt elevated but still totally relaxing.
This is the kind of place you can roll into for a chill night out and still be wowed by the food. Can’t wait to come back.
… moreWe kicked things off with the Charred Cabbage, which sounds simple but was packed with flavor—smoky, spicy, and topped with this crunchy gremolata that made it hard to stop eating. The Beef & Lamb Meatballs were tender, herby, and served with torn bread and a whipped cheese spread that we scraped clean.
Then came the pizzas. The Spicy Ronny is a bold, pepperoni-lover’s dream with Calabrian chili and crispy edges that hit just right. The 111 Hester was wild in the best way—garlic cream, smoky bacon, sweet onions, and this subtle tingle from Szechuan peppercorns. Super creative and perfectly balanced.
Service was spot on—friendly, attentive, and genuinely excited about the food. The ambiance strikes this great balance between sleek and casual—cool lighting, warm wood, good music. It felt elevated but still totally relaxing.
This is the kind of place you can roll into for a chill night out and still be wowed by the food. Can’t wait to come back.
Danny K (DSKO)
We were invited by some friends to dinner at Jules. Driving up through rush hour traffic from the South Bay on a Friday night, we were pretty hungry by the time we arrived. By some miracle, I found parking a few car lengths down from the restaurant. Otherwise it would’ve been very challenging to find a spot.
Even though we had a reservation, we had to wait a good 20 minutes past our reserved time to get seated. We were seated at the innermost table inside of an expansive dining room with high ceilings and an open kitchen with a wood fire pizza oven. It was quite loud but our friends who go clubbing often have the ability to hear over loud music so we had a surprisingly normal conversation.
We placed our entire order all at once. Three pizzas: the Marone, which is basically a traditional Margherita, Drunken Sailor and Dr. Robotnik. We also ordered the Nori Guanciale Pull Apart Buns, some seasonal salad that I’m forgetting the name of, and a sauce flight of four sauces ranging from chili oil to an elevated ranch. The Nori buns came out in a small pair with a side of butter topped with Ikura. There were thin strips of crispy Guanciale baked on top. As I pulled them apart, they were very spongy and moist inside. I just wish there had been a bit more because each couple had to split one.
The uniqueness of Jules’ pizzas is their sourdough crust. And it definitely had a different character from your typical XX imported flour typically used for Neapolitan pizzas. It was also less dense than I expected for sourdough, which was a positive thing. The tomato sauce on the Drunken Sailor and Dr. Robotnik was delicious and bursting with a tart flavor. The capers and anchovies on the Drunken Sailor were a bit too salty even after sips of my Saison. The Dr. Robotnik was quite complex with vinegared Chinese eggplant and crispy dark purple Opal Basil. With the more buttery and flavorful ranch, it had great flavor and was my favorite pizza among the three that we tried.
Having observed several people coming by to pick up pizzas to take out, I think I would probably order to go, as getting a reservation and finding parking is challenging. I appreciated that as we were leaving, Chef Max smiled as he waved goodbye from the kitchen. I waved and smiled back.
… moreEven though we had a reservation, we had to wait a good 20 minutes past our reserved time to get seated. We were seated at the innermost table inside of an expansive dining room with high ceilings and an open kitchen with a wood fire pizza oven. It was quite loud but our friends who go clubbing often have the ability to hear over loud music so we had a surprisingly normal conversation.
We placed our entire order all at once. Three pizzas: the Marone, which is basically a traditional Margherita, Drunken Sailor and Dr. Robotnik. We also ordered the Nori Guanciale Pull Apart Buns, some seasonal salad that I’m forgetting the name of, and a sauce flight of four sauces ranging from chili oil to an elevated ranch. The Nori buns came out in a small pair with a side of butter topped with Ikura. There were thin strips of crispy Guanciale baked on top. As I pulled them apart, they were very spongy and moist inside. I just wish there had been a bit more because each couple had to split one.
The uniqueness of Jules’ pizzas is their sourdough crust. And it definitely had a different character from your typical XX imported flour typically used for Neapolitan pizzas. It was also less dense than I expected for sourdough, which was a positive thing. The tomato sauce on the Drunken Sailor and Dr. Robotnik was delicious and bursting with a tart flavor. The capers and anchovies on the Drunken Sailor were a bit too salty even after sips of my Saison. The Dr. Robotnik was quite complex with vinegared Chinese eggplant and crispy dark purple Opal Basil. With the more buttery and flavorful ranch, it had great flavor and was my favorite pizza among the three that we tried.
Having observed several people coming by to pick up pizzas to take out, I think I would probably order to go, as getting a reservation and finding parking is challenging. I appreciated that as we were leaving, Chef Max smiled as he waved goodbye from the kitchen. I waved and smiled back.