State of Mind opens new pizzeria in the Palo Alto neighborhood the owners grew up in | Peninsula Foodist | Elena Kadvany | Palo Alto Online |

Local Blogs

Peninsula Foodist

By Elena Kadvany

About this blog: Get the latest food news with the biweekly Peninsula Foodist newsletter.
We are constantly on the lookout for new and undiscovered meals, from Michelin-starred restaurants to tac...  (More)

View all posts from Elena Kadvany

State of Mind opens new pizzeria in the Palo Alto neighborhood the owners grew up in

Uploaded: Jan 26, 2021
Lars and Andrew Smith grew up in the blocks surrounding their newest pizzeria at 3850 El Camino Real in Palo Alto's Barron Park neighborhood.

Lars Smith has fond memories of eating at the same space decades ago when it was still a Taco Bell. Their father Jim, who still lives in the neighborhood behind the restaurant, had always wanted to open a business there on what once was Palo Alto's "restaurant row." His father ran the El Camino Veterinary Hospital down the street for more than 50 years. Smith got his start making pies as a high schooler at Pizza My Heart (where he met his wife as well as State of Mind co-owner Amy Betz.)

"This is our stomping grounds," Smith said.


State of Mind's heirloom goat pizza is also available at the new Slice House in Palo Alto. Photo by Magali Gauthier.

State of Mind Slice House opened for business on Monday, the owners' second act to the State of Mind Public House and Pizzeria in downtown Los Altos. The newest restaurant is their ode to New York City slice shops, with their own West Coast stamp. As at their first pizzeria, all of the slow-proofed pizzas are made from organic California flour and topped with made-from-scratch sauces and ingredients like housemade chorizo, chevre, local vegetables and hot honey.

State of Mind fans will see familiar menu items, plus some pizzas that have gone on and off the Los Altos menu but will be permanent fixtures at the Slice House, like the "po-tay-to" with mozzarella, Point Reyes toma, bacon, potato, green onion and cream. All of the pizzas are baked in high-heat electric Cuppone ovens from Italy.

Although other local pizza shops have discontinued slices during the pandemic, the Slice House will remain true to concept and have as many as 15 pizza slices available when things are fully up and running. Several will be available in square slices or as whole pan pies — State of Mind's take on the "grandma pie" made famous by Umberto's on Long Island. State of Mind's version is thicker than Umberto's, Smith said, and has been refined over, "no exaggeration," hundreds of hours of tinkering. All whole pies can also be ordered as rectangular pan pizzas instead.

"We'll continue to chase the best pizza and the best product we can make," he said.


State of Mind's ode to the "grandma pie" is a double-proofed and double-baked pan pizza with mozzarella, organic sauce, pecorino cheese and fresh basil. Photo by Magali Gauthier.

State of Mind Slice House also offers gluten-free pizzas, vegan cashew cream and plant-based Impossible Foods sausage. Unlike the Los Altos restaurant, there are no wings or burgers here; just pizzas and a few salads.

Like the arcade and pinball machines at State of Mind in Los Altos, Slice House's decor will pay homage to their upbringing in the 1980s and 1990s. Smith plans to install custom booths that look like 90's fast-food booths and an old-school vacuum-formed sign out front.

For dessert? Peak nostalgia with It's It ice cream sandwiches.


The State of Mind family, from left: Lars Smith, his wife Cristina, father Jim, co-owner Amy Betz and Andrew Smith. Photo courtesy State of Mind.

State of Mind Slice House is open for takeout only for now but the Smith patriarch is building tables for outdoor dining (which resumed in Santa Clara County the day the restaurant opened).

The pizzeria is open daily from 11:30 a.m. to 8 p.m. and taking orders online.
We need your support now more than ever. Can we count on you?

Comments

 +  Like this comment
Posted by Todrford, a resident of Shoreline West,
on Feb 1, 2021 at 6:16 am

Todrford is a registered user.

Usually they talk about Lars' pizza contest exploits. Very cool...love the commitment to slices you outlined. Not sure I love gourmet pizza. I love to dip mine in pizza sauce. Definitely gonna try tho....That weird little spot is perfect for pizza. All that retail is a little crazy. Ti want the dumpling place across the street to be good. I don't think it is...Maybe try again. Almost opened up uncle Frank's bbq at the round bar space when it was Dan Brown's. But it was a trap....so frank walked out on them. Go barron park go...


 +   1 person likes this
Posted by rhody, a resident of Barron Park,
on Feb 2, 2021 at 11:52 am

rhody is a registered user.

Why don't you include the restaurant's address? I'd try it if I knew where it was.


 +   9 people like this
Posted by Elena Kadvany, education reporter of the Palo Alto Weekly,
on Feb 2, 2021 at 3:09 pm

Elena Kadvany is a registered user.

Hi Rhody: It's at 3850 El Camino Real (it's in the first sentence). Thanks!


 +  Like this comment
Posted by Len Ely, a resident of Old Palo Alto,
on Feb 4, 2021 at 7:52 pm

Len Ely is a registered user.

Jimmy Smith's father Sid was the Vet. Can't wait to stop by and say hello.


Follow this blogger.
Sign up to be notified of new posts by this blogger.

Email:

SUBMIT

Post a comment

Sorry, but further commenting on this topic has been closed.

Stay informed.

Get the day's top headlines from Palo Alto Online sent to your inbox.

Michelin-starred chefs bring Korean & Taiwanese fare to State Street Market in Los Altos
By The Peninsula Foodist | 1 comment | 5,104 views

Premarital and Couples: I look like THAT??!!
By Chandrama Anderson | 0 comments | 3,022 views

Abortion in America: a new perspective
By Diana Diamond | 9 comments | 2,622 views

 

Meet the Winners

To show appreciation for the local business community, readers voted for their favorite places to eat, shop, work out or spend time with family and friends. The Palo Alto Weekly is proud to unveil this year's Best Of recipients and Hall of Fame honorees.

View Winners