One good pizzeria, in our own valley — run by the family that built it.
Evan Borthwick opened Redwood Pizzeria in 2005, in the old building at the corner of Graham Hill Road and Highway 9 — the gateway to the San Lorenzo Valley. It was a pizzeria before it was ours, and we kept what worked: the wood-paneled room, the handful of red booths, and the habit of filling up with the same faces every Friday night.
Two decades later the same family still runs it. You’ll likely meet one of us when you walk in — taking an order, pulling a pie, refilling the iced tea. We never wanted to be a chain or a concept. We wanted one good pizzeria in our own valley, and we’ve spent twenty years getting it right.
“I never wanted a chain or a concept. I wanted one good pizzeria in our own valley — and twenty years in, my family still pulls every pie.”— Evan Borthwick, owner
From the first day the dough has been organic, and we don’t rush it — it gets the days it needs to ferment, or it doesn’t go in the oven. The marinara is organic. The basil pesto is made in-house every morning.
There’s a real gluten-free crust and a cashew-based vegan cheese on every single pie — because in this valley, somebody at the table always needs one, and we got tired of telling them no.
We’re a few minutes from Roaring Camp Railroad, the Felton covered bridge, and Henry Cowell Redwoods State Park. A fair share of our Saturday tables are families who spent the day under the trees and came down hungry.
The hand-painted sign out front — REDWOOD PIZZERIA, with a Bigfoot tucked into the O — has been there long enough that people give directions by it.
Organic dough, marinara & produce. Not a marketing line — it’s been the recipe since 2005.
A real gluten-free crust and cashew vegan cheese on any pie, no upcharge on the conviction.
The same oak-fired oven we lit in 2005 — leopard char a conveyor will never give you.