Liana Barooah

The Scottie 2 Hottie topped with additional pepperoni had delicious hints of sweetness. Having this delicacy was the highlight of my trip to Oak and Rye.

In Downtown Los Gatos, the glow from Oak and Rye’s window spills onto the sidewalk along North Santa Cruz Avenue, where people weave through weekend crowds in search of dinner. As the smell of freshly baked pizza dough wafts from the door, glasses clink, hungry customers receive hot pizzas and servers maneuver around tables. With its wood-fired aroma, Oak and Rye offers a warm and inviting evening in the heart of Los Gatos.  

I arrived at 8 p.m. on a Saturday without a reservation and was placed on the waitlist. The 25-minute wait did not feel like an inconvenience, but more like evidence of the restaurant’s popularity. Once seated, the service flowed smoothly, and my server took my order quickly. 

To start, I ordered the seared broccoli rabe and the fried potatoes, both as shareable appetizers with a friend. The broccoli rabe arrived glistening with a generous amount of shredded cheese laid on top, and the dish’s garlicky undertones perfectly balanced out the vinaigrette’s tanginess. Meanwhile, the fried potatoes were crisp on the outside but soft inside — comforting but nothing special. The smoked creme fraiche on the side added a milky and nutty flavor that clashed with the fried potatoes, disrupting the entire flavor profile. 

Cooked in a wood-fired pizza oven, each pizza comes out with a soft crust and toppings that are bursting with flavor. I selected the Scotty 2 Hottie, which was topped with fresh soppressata and basil; I also requested the addition of pepperoni. The tomato sauce had a slightly sweet taste from the honey drizzled on top, which was a game-changer. It was the best pizza I have ever eaten, perfectly balancing smokiness with sweetness.

As I peered into the kitchen area, a large red stand mixer caught my attention, churning a batch of fresh pizza dough. Watching it work drew my attention to the crust of my own pizza, which I found slightly sour yet crunchy on the outside. The sourdough base set it apart from the softer and blander versions that I have tried at other restaurants.

That said, Oak and Rye definitely leans on the pricier side. The fried potatoes came in at $14, and the broccoli was $15, both reasonable for shared appetizers but still on the higher end. The main pizza was $30, but I was charged an extra $4 for the addition of pepperoni. While the pizza and broccoli felt fairly priced because they were undoubtedly delicious, the potatoes were nothing special; I could get a similar plate at another restaurant for much cheaper.

Food aside, fun vintage decorations spice up the interior. The upstairs bathroom layout especially surprised me: an old SONY television sat on a rack beside multiple DVDs. It was playing an old television series, adding to the all-around old-fashioned vibe.

Oak and Rye is perfect for groups willing to splurge a little on a memorable meal. For anyone wandering the streets of downtown Los Gatos, its door is a promise of a pizza experience that lingers long after the last slice has been eaten.