Take a fiery oven from Italy.

Add some old gas lamps, a few cozy booths and nice views of the bay.

Sprinkle a little porcini dust over the whole thing...

And voilà.

You now have Caputo, an upscale hang down by the water where you’ll come for the pizza and stay because there’s wine. It opens tonight, this is your slideshow, and this is your menu.

Before we continue, some bad news: today is Monday.

Now, some good news: today is Monday.

Which means you’ll have four consecutive days to enjoy not-terrible business lunches over truffle mac and cheese and Neapolitan-style pizzas cooked in an Italian wood-fired oven. Not to mention four consecutive chances for post-work revelry at a place with a healthy, California-leaning wine list.

In either case, you’ll want to steer your group over to the horseshoe booth near the host stand. It borders the bar and has nice views of the Bay Bridge.

Then, take some sage-oil-rubbed peasant bread.

Add the Wagyu steak grilled over almond wood.

Sprinkle a little porcini dust over the whole thing and...

We’re pretty much back where we started.