Lo Coco’s Restaurant was founded by Giovanni Lo Coco in 1966, in a quaint historical gold mining town named Jackson, located in the California foothills. Although his first attempt was not met with great success, born here was his trademark pizza dough recipe, which would someday become the quintessential centerpiece of Giovanni’s success in the Bay Area. In 1962, Giovanni immigrated to America from a small fisherman’s village in the province of Palermo, Sicily. A true rags-to-riches story, Giovanni arrived in America with one suitcase, one hundred dollars, and unrelenting drive and ambition. However, it was his talent and skill the kitchen that eventually materialized into multiple iconic restaurants, spanning from Marin County to the East Bay. His formula for success was built around the creation of his secret Sicilian style pizza dough recipe, which has been passed down to his children like a precious family heirloom. 

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Lo Coco’s pizza is best noted for its light and airy, yet chewy and tasty crust. In fact, the crust is so good that diners have been known to tear off the crust, butter it, and eat it first! The pizza toppings are as authentic as the Sicilian crust. Lo Coco’s only uses real, whole milk mozzarella, Italian imported Pecorino Romano, and the freshest sliced meats and vegetables available. It is also important to note that attributing to Giovanni’s success was the fact that he was innovative; he offered unique toppings like artichoke hearts, baby clams, and eggplant as pizza toppings dating back to the late 1960’s! In the late 1970’s and early 1980’s, Giovanni added a variety of pasta dishes, salads, and fish and meat specials to his menu. Once again, the authenticity of his ingredients proved to be as authentic as the Sicilian style pasta being plated, and the man creating them! It was this formula, built on Giovanni Lo Coco’s steadfast philosophy that: “you cannot cheat the people!” that has attributed to the ongoing success of Lo Coco’s Restaurants, which are still going strong some 50+ years later!

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Giovanni Lo Coco’s legacy lives on through many of his six children, two grandchildren and wife, who continue to run the iconic family restaurants with the same integrity and pride of their father and husband. The quality of the food is still paramount, and the Lo Coco family continues to share the same passion for the business. It is for this reason, that if you are a newcomer, you may end up sitting next to young parents, who started eating at Lo Coco’s when they were their children’s age, or a group of Berkeley grad students from Nebraska. No matter who you are, the Lo Coco family and their team will try their very best to make you feel welcome, and serve you a meal that will leave you with plenty of desire to become a regular!

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