Food and Beverage
Straw Hat Pizza: The Rise, Fall, and Nostalgic Legacy of a California Pizza Icon
Straw Hat Pizza was once a California pizza powerhouse. Explore the rise, decline, and nostalgic legacy of this beloved family pizza chain.
Long before pizza delivery apps, stuffed-crust gimmicks, and national chains on every corner, there was Straw Hat Pizza — a family-friendly, California-born pizza chain that helped define what “going out for pizza” meant for generations.
For many Californians, Straw Hat Pizza wasn’t just dinner. It was birthday parties, Little League celebrations, arcade games, salad bars, and the hum of a busy dining room packed with families. While the brand is far smaller today, its place in American food history is secure.
Humble Beginnings: A California Pizza Story
Straw Hat Pizza was founded in 1959 by Charlie Olson and Bill Henderlong. The first location opened in San Leandro, California, during a period when pizza was still becoming a mainstream American favorite.
The name came from the straw hats worn by pizza makers at early California pizzerias — a visual shortcut that told customers exactly what kind of place they were entering. Casual. Friendly. Pizza-focused.
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The Golden Years: 1960s Through the Early 1980s
Through the 1960s and 1970s, Straw Hat Pizza expanded rapidly across California and Nevada. By 1980, the chain reportedly operated more than 200 locations, becoming a staple in suburban shopping centers and family neighborhoods.
- Large dining rooms built for families and groups
- Arcade games and coin-operated attractions
- Salad bars — a defining feature of the era
- Party rooms for birthdays and team celebrations
The pizza leaned toward what we now call California-style: thin, layered crusts, generous toppings, and a menu designed for sharing. It was food meant to be eaten at a table, not rushed out the door.
Corporate Consolidation and Decline
In 1969, Straw Hat Pizza was sold to Saga Corporation, which later became part of Marriott Corporation. As restaurant consolidation accelerated in the 1980s, Straw Hat became caught in a wave of mergers and acquisitions.
By the late 1980s, many Straw Hat locations were sold to or converted by Pizza Hut. Franchise owners fought back, eventually retaining rights to the Straw Hat name and continuing operations independently — but the brand’s footprint was permanently reduced.
How Straw Hat Pizza Survived
Unlike many mid-century restaurant chains, Straw Hat Pizza never fully disappeared. Independent franchise owners reorganized, preserving the brand, recipes, and name. Today, a limited number of Straw Hat Pizza locations continue operating — primarily in California.
It is no longer a national competitor, but rather a regional legacy brand, sustained by nostalgia and loyal local customers.
Why Straw Hat Pizza Still Matters
Straw Hat Pizza represents an era when pizza parlors were community spaces — places to linger, celebrate, and connect. Its story mirrors the rise of suburban America and the transformation of pizza from novelty to cultural staple.
For many, the memory of Straw Hat Pizza is inseparable from childhood — the smell of baked dough, the sound of arcade machines, and the excitement of a shared pie arriving at the table.
The Nostalgia Revival
Vintage menus, matchbooks, and advertisements from Straw Hat Pizza frequently surface online, part of a broader resurgence of interest in retro restaurants. These artifacts remind us that regional chains once played a major role in shaping American food culture.
Straw Hat Pizza may no longer dominate California strip malls, but its legacy lives on — in memories, collectibles, and the handful of locations still serving slices under that iconic name.
Related Coverage on STM Daily News
External References & Further Reading
STM Daily News continues to explore the food history that shaped our communities — from vanished chains to local favorites that still define how we eat and gather.
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Last Updated on April 20, 2026 by Rod Washington
(Family Features) For a soup that smells as divine as it tastes, warm up your home with the fresh scents and flavors of Creamy Asparagus Soup. Pair with chicken salad croissants for a simple weeknight meal without the hassle then visit Culinary.net to discover more spring soup solutions.
Creamy Asparagus Soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 2 asparagus bundles
- 3 tablespoons butter
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 3 cups broth of choice, divided
- 4 ounces cream cheese
- 1 cup Parmesan cheese
- 2 teaspoons celery salt
- 2 teaspoons Italian seasoning
- 1/2 cup heavy cream
- salt, to taste
- pepper, to taste
- chicken salad croissants, for serving
- Chop asparagus into bite-size pieces. In large pot, place asparagus, butter, onion powder, garlic powder and 1 cup broth. Cook over medium heat until asparagus gets tender.
- Transfer to blender with 1 cup broth and blend until smooth. Transfer back to pot and, over medium heat, mix in cream cheese, remaining broth and Parmesan cheese. Add celery salt and Italian seasoning. Cook while stirring, blending seasonings in well, then add heavy cream.
- Season with salt and pepper, to taste. Serve with chicken salad croissants.
SOURCE:
Culinary.net
Food and Beverage
NYC to Host 5th International Volcanic Wines Conference on June 10
New York City will host the 5th International Volcanic Wines Conference on June 10, 2026 at Manhatta, featuring global volcanic regions, masterclasses, a Grand Tasting, and the Volcanic Wine Awards with JancisRobinson.com.
New York City is about to get a crash course in “wines with a sense of place.” Volcanic Wines International (VWI) announced the 5th International Volcanic Wines Conference (IVWC), set for June 10, 2026 at Manhatta in Manhattan. The one-day event brings together producers, sommeliers, buyers, journalists, and educators for tastings and masterclasses focused on wines grown in volcanic soils—an increasingly talked-about category known for its tension, mineral-driven structure, and unmistakable origin.
Why volcanic wines are having a moment
Volcanic vineyards sit on some of the planet’s most dramatic landscapes—think steep slopes, black sand, and lava-strewn terrain. But the conference isn’t just about scenery. The IVWC is built around a simple idea: volcanic terroir can shape wine in distinctive ways, influencing everything from texture and acidity to aromatics and perceived “energy” in the glass.
As VWI co-founder John Szabo, MS put it, volcanic wines often stand out for their “energy, structure, and clear sense of origin,” making them a natural fit for wine lists that prioritize discovery.
A global tasting tour—without leaving Manhattan
Hosted in what VWI calls the largest and most influential wine market in the U.S., the conference offers a rare side-by-side look at volcanic regions from around the world. Participating producers are expected from territories including:
- Etna (Sicily)
- Santorini (Greece)
- Canary Islands (Spain)
- Hungary
- Pantelleria (Italy)
- Lake County (California)
Masterclasses, seminars, and a Grand Tasting
The June 10 program is designed for wine professionals who want to go deeper than a quick sip. Attendees can expect guided tastings and educational sessions exploring how different volcanic soils—and the climates that surround them—can influence grape varieties and wine styles.
Seminars are slated to spotlight volcanic wines from:
- Soave (Italy)
- Etna
- Hungary
- Canary Islands
- Lazio (Italy)
The day also includes a Grand Tasting, where exhibiting wineries will pour for a curated audience of sommeliers, buyers, importers, educators, and media.
A new “Volcanic Origin” certification will be announced in the U.S.
One of the headline moments: the conference will host the official U.S. announcement of a new Volcanic Origin certification, created by the Vinora association of Auvergne, France. The certification is designed to help recognize authentic expressions from volcanic regions worldwide—an important step as interest grows and consumers look for clearer signals of provenance.
Volcanic Wine Awards + JancisRobinson.com partnership
VWI also highlighted a major media partnership with JancisRobinson.com for the Volcanic Wine Awards, an international competition celebrating standout wines from volcanic regions.
Award-winning wines will be featured on JancisRobinson.com and showcased in a dedicated space during the NYC conference.
“Volcanic regions produce some of the most characterful wines in the world,” said Tara Q Thomas, Managing Editor at JancisRobinson.com, adding that the partnership aims to bring greater attention to these terroirs.
The big picture: story-driven wine in a crowded market
Beyond the technical details, the conference is tapping into something the wine world is actively chasing: narrative and identity.
“Today more than ever, the wine world needs compelling stories that reconnect wine lovers with place and identity,” said Gino Colangelo, President of Colangelo & Partners and partner in VWI. Volcanic wines, he noted, offer “dramatic landscapes, ancient soils, and wines with unmistakable character.”
How to attend or exhibit
For information about exhibiting or attending, VWI directs inquiries to Bianca Panichi at bpanichi@colangelopr.com. Updates are also available at www.volcanicwinesinternational.com, with social channels on Instagram (@volcanicwines_intl) and Facebook (Volcanic Wines International).
What to watch for (STM Daily News)
- Whether the new Volcanic Origin certification becomes a widely adopted benchmark
- Which regions and producers dominate the Volcanic Wine Awards spotlight
- How volcanic wines continue to move from “sommelier obsession” to broader consumer demand
Hungry for what’s next? STM Daily News’ Food and Drink section dishes up the latest in restaurant news, beverage trends, seasonal recipes, culinary events, and food culture stories readers love to share.
Recipe of the Week
Creative Cupcakes to Complete Your Easter Feast
The Chocolate Easter Egg Cupcakes bring joy to post-Easter gatherings with a moist cake, creamy frosting, and delightful chocolate candies. The recipe, requiring a 30-minute prep and 15-minute cook time, offers a treat for chocolate lovers. For more dessert ideas, visit Culinary.net.
Last Updated on April 19, 2026 by Daily News Staff
(Feature Impact) Once the Easter baskets are put away and the main course is cleared from the kitchen, you can liven up the dessert table or send guests off with a thoughtful treat thanks to these Chocolate Easter Egg Cupcakes. Moist cake, creamy frosting and chocolate-coated candies combine for a seasonal sweet that’s sure to impress.
To find more dessert ideas that satisfy chocolate lovers – and all your loved ones – visit Culinary.net.
Chocolate Easter Egg Cupcakes
Recipe adapted from A Classic Twist
Prep time: 30 minutes
Cook time: 15 minutes
Cupcakes:
- 1 cup all-purpose flour
- 1 cup sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, at room temperature
- 1/2 cup buttermilk, at room temperature
- 1/2 cup hot water
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Frosting:
- 3 sticks unsalted butter, softened and cubed
- 3 cups powdered sugar, sifted
- 2-3 tablespoons milk
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 2-3 drops brown food coloring
- egg-shaped chocolate-coated candies
- To make cupcakes: Preheat oven to 350 F. Line 12-cup muffin tin with cupcake liners.
- In bowl of electric mixer, sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
- In medium bowl, whisk egg, buttermilk, water, vegetable oil and vanilla extract.
- Mix dry ingredients on low speed 1 minute. Add wet ingredients. Mix 2 minutes on medium speed and scrape sides and bottom of bowl. Mix 1 minute on medium speed.
- Divide evenly among cupcake liners.
- Bake 12-15 minutes, or until toothpick inserted in center comes out almost clean.
- Cool cupcakes on wire rack.
- To make frosting: Using paddle attachment of electric mixer, whip butter 8 minutes on medium speed until pale and creamy. Add powdered sugar, milk, vanilla extract and salt; mix on low speed 1 minute. Increase speed to medium and mix 6 minutes until frosting is light, creamy and fluffy. Add food coloring and whip 1 minute.
- Pipe frosting onto cupcakes and top with egg-shaped chocolate-coated candies.
Photo courtesy of Unsplash
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