East End

Roger Le

6 months ago · ★ 5

One of the best gourmet pizzas on the island of Alameda. Happy Hour oyster is $12/dozen. Either Olympia or Kumamoto from Oregon. 1 lb wings tossed in Calabrian chile glaze with garlic buttermilk dipping sauce was my favorite. Pappardelle with lamb & pork ragu was a signature dish, the pasta cooked al dente, just like in Italy. Oxtails risotto and wood oven half chicken were outstanding. My service professional Anne well-trained from the old school with attention to detail, very attentive, and courteous. The menu changed often. Kids friendly!

Fred Costello

5 months ago · ★ 5

May 2, 2026 You can enjoy a variety of excellent Italian foods in this restaurant, including honey-glazed & aromatically spiced oven-warmed olives, deep-fried, garlic drenched sourdough dusted meatballs w/parm and fresh herbs, spicy red sauce, smoked mozzarella w/grilled house-made baguette, and delicious salads. If you want to treat your family, guests, and yourself to possibly the best pizza east of San Francisco, the East End Restaurant is the place to go for these reasons: • This restaurant is owned by a family that has many years of successful business experience. Paul and Michele Manousos are dedicated to serving the finest foods and beverages available in a clean and cheerful environment. • Paul, who appears in the enclosed photo, and Jacob Alioto, are co-chefs. Pizzas and other foods are cooked in a wood-fired, open-hearth oven – just as they have been baked for centuries. Michele meets and greets guests, and oversees food service operations. • Chef Paul closely supervises the preparation of food using special recipes, and assuring high quality standards. He makes the dough by hand daily, with his own starter and organic flour. No commercial yeasts, extenders or preservatives of any kind are used. • They really care about the quality of foods served and the enjoyment of their customers in consuming culinary delights. • Here is an example of how customers are informed of how best to bring home pizzas: “Pro tip – Pizza boxes are very unkind to our style of pizza. For take-out pizza that is more like what you’ll get in the restaurant, we recommend asking for an uncut pizza and crisping it up in your oven directly on the rack or a pizza stone for a few minutes at 450 degrees. Highly recommended if home or meal time is more than 15 minutes away, or if reheating is your plan. Finishing ingredients will be provided separately to be added after reheating.” • Service provided by the staff is top-notch. Amanda and all the servers spend time explaining the menu, answering questions, and assuring service excellence. My family and I highly recommend this restaurant. The food and service are excellent, and the prices are reasonable and competitive. Be sure to enjoy the Char-Grilled Escarole w/creamy roasted garlic dressing shallot “candy!”

Maurice Ramirez

a year ago · ★ 5

As part of my Alameda Restaurant Week exploration, I spent time at East End documenting their offerings. They maintain a friendly, changing menu that keeps things interesting. The pizzas feature great toppings, but they also serve interesting and authentic pasta and meat dishes worth trying. Paul, the owner, is an artist with food - you can see his creativity throughout the menu. The non-pizza items are definitely worth checking out. It's upscale, but in a distinctly Alameda way that remains approachable.

Angela Sato-Anderson

a year ago · ★ 5

We came to East End on a Thursday evening. There was no wait and we were welcomed graciously. The interior is very charming. Hard seating which isn't my favorite but I was able to endure. It's a large open space, high ceilings, and rustic decor. The tables are placed so that they aren't right next to each other and angled so that they aren't side by side. You can see the wood fired oven from your seat but the ventilation is so great you don't smell any smoke at all. The cocktails were so well balanced you can hardly tell there's alcohol. They were very tasty and super smooth. Hats off to the mixologist, she really did a great job. We had the warm herbed olives with honey and they were fabulous! Such a great difference from a cold olive plate. Highly recommended! The honey with the salty is a magical pair. The meatball appetizer was also great. Nice portion for an appetizer, the bread was crunchy and smokey, and the meatballs had great texture and flavor. They weren't packed with bread crumbs to dilute the flavor of the meat. The little gem salad was nice and crisp. The fried capers were a great touch. The dressing needed a little more zing. It was nicely dressed but couldn't taste much. The mushroom ragu pasta was creamy, al dente, and had great delicate mushroom flavor. Nicely done! My friend is from Rome and she definitely approved. The pizza was phenomenal! We ordered the Diablita and it was probably the most simple pizza I've ever tasted but the flavors were crazy! It is definitely spicy and a perfect pizza! So good! We also got Mr. Terranova and added arugula (even though the menu says it isn't allowed). The crispy shallots added a great texture and flavor. It was a tasty pie for sure but the Diablita stole the show. We look forward to trying the other pizzas soon! The staff was wonderful, our main server Anne was the nicest lady. We appreciated her friendly persona and cheery smile. We did not have room to try the dessert but imagine it would be just as great as everything else. We highly recommend dining here. We will be back! ❤️

Su Hyun Han

2 years ago · ★ 5

Local squid was super good. Our server was pleasant and cool. Foods were balanced and not over seasoned at all. Impressed. Cocktails were the same. Balanced taste of liquor and sweetness impressed us. I can’t wait to visit and try other dishes!