Evan Borthwick opened Redwood Pizzeria in 2005, in the old building at the corner of Graham Hill Road and Highway 9 in downtown Felton — the gateway to the San Lorenzo Valley. It was a pizzeria before it was ours, and we kept what worked: the wood-paneled dining room, the handful of red booths, and the room’s habit of filling up with the same faces every Friday night.
Twenty years later the same family still runs it. You will 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 have spent two decades getting it right.
From the first day the dough has been organic, and we do not rush it — it gets the days it needs to ferment, or it does not go in the oven. That is the whole philosophy: time, not shortcuts. The marinara is organic. The basil pesto is made in-house every morning. And there is 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.
The menu is thirteen named pies — The Redwood, The Cowell, The Bigfoot, The Cougar, Cheesy Dan-O — in four sizes from a 7-inch child’s pie to a 16-inch large, on three house bases. They are named for the valley and the things in it, and the names have stuck around long enough that regulars order by them without looking. See the full menu →
Felton is a redwood town. We are a few minutes from Roaring Camp Railroad, the Felton covered bridge, and Henry Cowell Redwoods State Park, and a fair share of our tables on a Saturday are families who spent the day under the trees and came down hungry. The hand-painted sign out front says REDWOOD PIZZERIA with a Bigfoot tucked into the O — it has been there long enough that people give directions by it. Open Wednesday through Sunday, 4–9 PM. What the valley says →