Setting the tone for the welcoming, family-run restaurant is owner Pedro Galletti, who has made customer service and making everyone feel at home a priority with his philosophy of, “Listening to what people want and doing our best to give it to them.”
Whether that’s serving up two mouthwatering styles of pizza – New York-style and a buttery and flaky cornmeal crust pie – or dishes that are gluten or lactose free, there’s something for every taste and dietary need.
For an inspired take on classic Italian and Brazilian food, bring the whole family to Mozzarella di Bufala.
Pedro opened Mozzarella di Bufala in 1992 and has worked for over 20 years to turn it into the casual, urban favorite that it is today. Setting the tone with his big heart and warm sense of humor, Pedro brings the taste and atmosphere of his Brazilian and Italian roots to the popular West Portal eatery. With Pedro leading the way, the restaurant has developed a reputation and loyal following for its excellent service, fresh ingredients and welcoming family and kid-friendly environment.
For almost 20 years, Edgar has been perfecting just about every dish on the Mozzarella di Bufala’s menu and has made the feijoada completa recipe what it is today. Edgar’s invaluable contributions stem from his complete embrace of the restaurant’s customer-first philosophy, and as he says, “I love feeding people great food and making them happy.” Edgar’s favorite and signature dish is the chicken Marsala, which is chicken breast sautéed in Marsala wine and mushrooms, served with spaghetti or vegetables.
Gerson has been part of the Mozzarella di Bufala family for seven years, working behind the scenes in the West Portal restaurant as a prep cook and dishwasher. The thousands of diners who have enjoyed the expertly hand chopped and prepped vegetables have Gerson to thank. As he says, “I chop vegetables like no one else!” If you spot Gerson in the kitchen, it usually won’t be too far away from a can of his beloved Guaraná (Brazil’s favorite soft drink). He recommends you try one the next time you come in.
Chris is one of the newest and tallest members of the Mozzarella di Bufala team. Chris, a future restaurateur himself, is all about converting one-time customers into life-long regulars. One of Chris’ favorite dishes and recommendations for customers of the West Portal eatery is the feijoada completa, which is a black bean stew with smoked pork and beef, served with collard greens, rice and farofa. He says, “I haven’t fallen in love with a dish at a restaurant for a very long time and this exotic dish has me hooked.”
Senior Pizza Maker
Senior New York-style pizza maker, Donald has been creating the restaurant’s signature and popular pie for over 15 years. His “I enjoy crafting a great pizza” statement simply says it all. Next time you’re at Mozzarella di Bufala, Donald insists you try the delicious Brazilian dish moqueca de camarão, which is prawns sautéed with coconut milk, cilantro, red palm oil, green and red peppers, onions, and tomatoes, served with spinach and rice.
Mozzarella di Bufala was Andrew’s first job in SF, and he’s loved it ever since. After 4 ½ years at MDB, he treats the staff and the clientele, like part of his family. “I have been introduced to great food here,” says Andrew, who’s a particular fan of the Brazilian dishes. Andrew’s favorite is the Moqueca de Peixe, a savory fish stew with a garlicky bite.