June’s Pizza, the pandemic-era pop-up that turned Parmesan into a full-contact sport, is officially back in West Oakland. Chef-owner Craig Murli has traded his temporary digs for a brick-and-mortar warehouse on Mandela Parkway, where two yellow-tiled ovens now crank out 18-inch pies for what has quickly become one of the city’s newest late-night slice habits. The space leans industrial and unfussy, yet still reads as a neighborhood hangout, even when the line snakes down the block.
A Parmesan parade
The calling card here is still the finishing cheese. Every pie gets a serious blizzard of grated Parmesan that covers the edges and crust, turning the whole thing into a kind of edible snow globe. According to Eater SF, pies measure a full 18 inches, and the counter keeps the core lineup tight: margherita, pepperoni and a rotating seasonal special, plus a popular half-and-half option for anyone who refuses to commit. The same report shouts out a zipline-style ticketing setup and notes that June’s now cuts slices after 9 p.m., a tweak that has spun into its own late-night mini scene.
Menu, sauces and late-night service
The playbook stays intentionally short. Two main pies and a changing special hold down the menu, supported by a couple of offbeat extras, including a punchy garlic dipping tub and a Caesar-style sauce that regulars happily smear across their slices. The Infatuation zeroes in on that garlic dip and the heavily cheesed margherita, while the restaurant’s own site covers basics like hours and the West Oakland address. June’s Pizza also posts current hours and reminds customers to check Instagram for nightly specials and potential sell-out alerts.
From shipping container to Mandela Parkway
June’s got its start in 2020 inside a shipping container at O2 Artisans Aggregate, a scrappy setup that quickly drew a devoted following. The run ended in October 2021, when inspectors shut it down after finding the operation lacked required health permits. The San Francisco Chronicle traces how Murli regrouped, highlighting his fine-dining background and his move into a permanent space at 2408 Mandela Parkway fitted with those two yellow-tiled ovens. The upgrade turned June’s from a short-lived pop-up into a long-haul neighborhood business, without abandoning the stripped-down menu approach that built its reputation.
Nightly crowds and the neighborhood
The crowds came right back with it. SFGATE reports that on reopening night the shop sold out in roughly 90 minutes and documented a line running in front of the warehouse. Those late-night slices and relatively approachable after-hours pie prices have turned June’s into a go-to for hospitality workers stumbling off shift and neighbors who just want a reliable late option that is not another sad desk dinner.
Whether you show up for the full Parmesan spectacle or a straightforward margherita done with care, June’s keeps the menu tight and the portions generous. Plan for a line, expect a loud, lively room and brace for the occasional grated-cheese shower, and check the restaurant’s online channels before heading over so you do not land on a sold-out night.
