GIALINA PIZZERIA BAKES UP OLD WORLD PIES WITH FRESH APPROACH

SAN FRANCISCO, CA – 2007 – Chef  Sharon Ardiana’s new Glen Park
restaurant, Gialina, pays homage to her Italian  family who instilled a love and
appreciation for fresh foods and inspired a  career in the kitchen.   
“Nothing makes me happier than to cook for people who  love to eat,” said
Sharon Ardiana, chef and owner of Gialina.  “I grew up  in a family that harvested their own fruits and vegetables, hunted for rabbit  and even made their own moonshine  – it was full of old world traditions  and crazy Italian gatherings -- and it was a delicious way to grow up and  experience food and family.”

Gialina, named after Ardiana’s grandmother  Nonni “Lina,” finds its roots in
the friends and relatives who came from Reggio  nell’Emilia, a town in Italy’
s culinary heartland of Emilia-Romagna.  Many  of these characters would fill
the Ardiana dining room for a spirited supper,  which usually involved every
member of the family to prepare and often relied on  what was out back – in a
garden overflowing with seasonal goodies.  This  tradition and the family’s
self-reliance on sustainable and delicious food is  what inspired Ardiana to
become a chef.  And the warm and inviting  tradition of gathering people together
to eat good food and enjoy each other’s  company is an experience she hopes
to recreate at Gialina, where the ingredients  are fresh, sustainable and
flavorful, and the menu changes frequently based on  the season and what inspires
her.

Chef Ardiana specializes in creating  delicious thin-crust Neapolitan-style
pizzas, but Gialina also offers a  constantly changing array of seasonal
antipasti – cured meats, fresh seafood and  salads – special roasts and fish
entrees of the day and tempting desserts, such  as her signature hazelnut chocolate
dessert pizza, house-made Italian Ices and  Ricotta cheesecake.

Gialina will be open nightly, Sunday  through Thursday from 5 p.m. to 10
p.m., Friday and Saturday until 10:30  p.m.

For the past 16 of her 23-year career, chef Sharon  Ardiana has been honing
her skills in some of the most popular and distinguished  restaurants in San
Francisco.  Most recently, Ardiana served as the general  manager and executive
chef at Lime, a popular restaurant and lounge on Market  Street.   She has
also held the position of executive chef at Dine,  Garibaldis and the Slow Club,
worked with Nancy Oakes as a sous chef at  Boulevard, and has served as a
consultant to a variety of other well-known San  Francisco restaurants.    

Chef Sharon Ardiana

Biography

For the past 16 of her 23 year  career, chef Sharon Ardiana has been working
in some of the most popular and  distinguished restaurants in San Francisco.  
Her experience, which includes  preparing sophisticated and elegant dinners at
Boulevard, creating innovative  American cuisine at The Slow Club,
reinvigorating tapas at Sol y Luna and  developing a new concept in dining at Lime, is
coming full circle with a return  to her Italian roots and the opening of her
first restaurant,  Gialina.

Before opening Gialina, Ardiana was the general manager and  executive chef
of the highly acclaimed Lime restaurant and lounge on Market  Street.  As part
of the opening team, Ardiana was the creative force behind  developing Lime’s
menu of global small plates.  

Ardiana has also  served as the executive chef at The Last Supper Club, Dine,
The Slow Club and  Garibaldi’s on Presidio and began her career in San
Francisco as a sous chef for  Boulevard, Sol y Luna, Gordon Biersch, Undici and City
Block.  

In  addition to her role as executive chef, Ardiana has also worked as a
consulting  chef for g bar, Miss Millie’s, and Sno-Drift and as a manager of
product  development for the national chain Chevys, helping the company develop a
casual  Italian concept restaurant.

Chef Ardiana has appeared as a guest chef on  local television stations
KRON-TV and NBC’s Channel 11 and has been interviewed  on Boston’s local public
radio station. She has also been guest chef performing  food demonstrations in
Macy’s Cellar and participated in Sunset Magazine’s 6th  Annual Weekend
Celebration.  Her food has appeared in the San Francisco  Chronicle and 7x7 Magazine.

FACTS

Established:    January 22, 2007

Cuisine:   Gialina specializes in  creating delicious thin-crust
Neapolitan-style pizzas, but the restaurant also  offers a constantly changing array
of seasonal antipasti – cured meats, fresh  seafood and salads – special roasts
and fish entrees of the day and tempting  desserts, such as our luscious
hazelnut chocolate dessert pizza and house-made  Italian Ices.

Price Range:    Prices  range from $7-$10 for seasonal antipasti; $15-$17 for
roasts of the day;  $9.50-$16 for specialty pizzas; and $7 for  desserts.

Wine:    A simple list of  delicious and affordable Italian. Wine is served
by the glass, quartino and  bottle.  Prices range from…$6.50 for a glass,
$16-$23 for quartino  (three-quarters of a bottle) and $25-$35 per  bottle.

Take-out:    Available

Size:    40  seats

Restaurant Design & Décor:     
Architects    Bohlin Cywinski Jackson, San  Francisco
Lighting Design    Ryan Riehl

Hours of  Operation:   
Dinner:    Served nightly.
Sunday –  Thursday: 5 p.m. – 10 p.m.
Friday – Saturday:  5 p.m. – 10:30  p.m.

Location:         
In the heart of Glen Park…
2842 Diamond Street
San  Francisco, CA 94131

Located on the corner of Diamond Street and Kern, 
across from Glen Park BART  station.

Parking:    Street parking  available.

Phone Number:    415.239.8500

Web site:    gialina.com