Local celebrity bread-maker Josey Baker has steadily upped his pizza game at The Mill, the Divisadero toast and locally-roasted coffee destination that's a sort of Four Barrel Coffee north. Baker's pizza, which caters to crust lovers and vegetarians, started as a one-off pop-up, became a weekly BYOB phenom with the NoPa millennial set, and eventually went two nights a week, Monday and Wednesday. Now the team announces they're going 6 nights a week, which is in keeping with a September announcement they'd look into a nightly dinner service, and — bad news for thrifty drinkers — apply for their beer and wine license.

Despite the holiday today, they'll be making pizza tonight — this one with ricotta, mushroom, seeds and herbs — and starting Saturday, expect pizza night every night except Tuesday. Whole pies are $26, slices are $3.50, and seasonal salads are $7. Pizza is a small good thing at a time like this.

Previously: The Mill Looks To Add Beer, Wine, Nightly Dinner