For only four hours on Thursday evening, a pizza restaurant in the Lower Haight transformed into a bustling Korean fusion spot.

Jules, named after head chef and owner Max Blachman-Gentile’s grandma, opened up less than a year ago in May 2025 at the corner of Haight and Fillmore Street. They specialize in home-style pizza inspired by Blachman-Gentile’s mom’s “under-fermented, over-baked, heavily topped family pizza,” which was always made with “a ton of love.” 

Pizzeria Hokey Pokey operates in Seoul, South Korea in the Seocho-gu district. Both Jules and Pizzeria Hokey Pokey value pizza craftsmanship and focus on New York-style pies with a crispy, non-chewy crust.  

With sold-out reservations and limited walk-ins, the queue was still long 15 minutes before close. Upon arrival, guests were surrounded by a New York-themed atmosphere. Jules curated an interior akin to a mid-century modern living room, with their oven resembling a massive fireplace. Guests cozied into the wooden seats and tables as chefs from San Francisco and Korea shoveled countless crispy and bubbly pizzas into the oven.

The restaurant’s menu changed for the night, featuring Korean-inspired dishes like assorted “namul,” consisting of mung bean, spinach, mushrooms, bracken fern and soy-cured egg and a pork dish called “bossam,” with steamed, thinly sliced pork paired with cucumber, Asian chive and cilantro salad. 

Both dishes were full of hidden flavor, complementing one another through every spice and ingredient used; salty, spicy and hidden with mysterious yet delicious flavors. Combining all the elements present brought out the full effects on the tastebuds, resulting in a complete and incredibly tasty mixture.  

“SHELL YEAH!” pizza that was sold for one night only at Jules in San Francisco on Thursday, Feb. 5, 2026. (Jaiden Forey / Golden Gate Xpress)

Jules and Pizzeria Hokey Pokey churned out pizzas using ingredients from both menus, featuring four options: “SHELL YEAH!,” “Shiit-it Happens,” “We Usually Don’t Do Bulgogi” and “B.S I Love You.”

Those who turned up early enough got to enjoy the “We Usually Don’t Do Bulgogi,” which sold out first. The limited pizza included mozzarella, provolone, bulgogi, soy marinated chillies, ssamjang mayo and perilla oil.

“SHELL YEAH!,” a pie that featured littleneck clams, bacon, pecorino romano, garlic, chilli flake, breadcrumbs and parsley, was the show stopper of the night. The contrast of the different meats paired with the spices was unlike any typical pizza you can find in the Bay. It was delightfully salty, fresh and flavorful. The crust had a nice crunch with no pulling on dough. A glimpse at the pizza showed how meticulously each ingredient was placed, ensuring that a bite with all flavors was bound to happen. 

The patient line of people dwindled down as the clock reached 9 p.m., but the commotion inside didn’t pause. Pizzas, appetizers and drinks flowed across tables as the last of the food was served through close. 

Jules and Pizzeria Hokey Pokey made their food feel intentional rather than rushed, understanding the boundaries they each held were pushed. Each item was crafted with care and left you craving more after each bite. And while the collaboration was a one-night affair, if one is ever in the mood for stuffing their face with an abundance of delicious food, Jules is the place to go.