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Blue Line Pizza Shows Campbell That it's All in the Crust

San Francisco-based restaurant chain opens first South Bay location in Campbell; well-known for Chicago, New York-style crusts.

opened its doors at 415 E. Campbell Ave. this week to offer the community top quality pizza from fresh ingredient toppings all the way down to the crust.

Known as the Little Star Pizza with two locations in San Francisco and one in Albany, the chain has been voted the number one pizza restaurant by the the San Francisco Examiner and the San Francisco Bay Guardian for the last seven years, as well as being named to the Big Eat SF's "100 Things Before You Die" list.

According to Blue Line partner Angela Pace, the menu offers dozens of quality dishes that include the award-winning Chicago cornmeal deep-dish and New York thin crust style pizzas.

"Our deep dish is like a true Chicago pie," she said. "Around here, people think of deep dish as a doughy type of pizza, but it's more like a pie."

Some signature pizzas include the Blue Line, a deep dish pie with onions, garlic and spinach blend with ricotta and feta cheese as well as the Mediterranean Chicken, which has a roasted chicken baked over with artichoke hearts, green olives, feta cheese and onions.

"Let's face it, pizza is pizza, we just happen to do it very well," Pace admitted.

For adults, the restaurant offers a full bar with award-winning beer and wines you wont find anywhere.

"Our bar has stuff you won't find walking down the street," Pace added.

Unlike its San Francisco locations, the Campbell outlet offers panini sandwiches for lunch and dinner along with salads, appetizers and fresh desserts.

The Blue Line name originates from the train line that runs between the city of Chicago and O'Hare International Airport.

When talking about the chain's new location, Pace, a local girl, describes Campbell as a great place to open a business.

"This is a great area, it's very family-oriented and you don't find that in many places," she said. "The whole attitude of the community has been a huge bonus."

joshua September 24, 2012 at 05:16 AM
My question is whether they use organic corn meal. If not, if American generic corn, they are poisoning their customers with Monsanto's GMO BT Corn. And that's a show stopper. When Prop 37 passes this fall (GMO labeling law) all restaurants like this one will have to post warning labels on their pizza's that state they contain GMO's. Monsanto is the criminal in this case, but you all gotta learn to do without.

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