We came on a Saturday around 1 pm. Pretty large space, they have an outdoor section as well, which is nice when weather permits. Not many people were around, so it’s easy to just walk in and get seated right away. The kitchen and wood-fire ovens are right by the door, so it’s a bit of a different set up and the dining area is in the back.
Lots of wood and open space. There’s also a private bar area that’s secluded from the rest of the restaurant. Service is friendly and it’s easy to flag someone down if you need anything.
The pizzas are good, but just not great. It’s definitely not the best Neapolitan around. The quality of the dough isn’t as high and the crust isn’t cooked well. I’m tired of hearing the line “it’s a hot oven, so it has to be burned a bit” when asking for the pizza to be lightly done. The crust does not have to be burned or even slightly charred. It’s perfectly possible to pull out the pizza a few seconds before it chars or burns because plenty of Neapolitan places accommodate for that request all the time and do it perfectly.
One of the pizzas we actually had to get redone entirely because it was black. Not charred, but just literally the color black around the crust and on the bottom. Granted, they were really nice about it and didn’t hesitate to remake it. Of course, this time in a completely exaggerated way so that it was served practically raw. But it’s just because they don’t have good command over the process, which is really exactly the reason you should go elsewhere if you can. It’s not bad food, it’s just not a great version of it.
I will say, they have some pretty non-standard pizzas, like the sweet apple, which we tried. It has ricotta, apples, brown sugar, bourbon vanilla extract, nutmeg, cinnamon, and butter. It’s very heavy and rich, but surprisingly the sweetness is balanced by the ricotta and it can be eaten as a meal and not just a dessert. It’s an interesting concept that works out, so if you want something totally different, give it a try.
