Great ambiance – nice, casual, and sophisticated. They have outdoor seating, which would be lovely in the summer. Staff is friendly.
On a Saturday afternoon around 1:30 pm, about half the tables were filled. We debated getting single pizzas or just doing a 1/2 meter (recommended for two). The 1/2 meter is the exact same prize as getting two single pizzas, but slightly bigger than two singles. We opted for the 1/2 meter only because it’s a more unique experience since you can’t get 1/2 meters most places and many places offer the standard single size.
It was a mistake to do the 1/2 because it changed the entire texture of the pizza. The cooking time is, of course, different for different pizzas and should be because some have meat, others have cheese, others are only veggies, or no sauce, etc. But, when you combine two pizzas into one, it’s either too much for one or too little for the other. Given that cooking pizzas in a wood-burning oven is very time sensitive because of the extremely high heat, mere seconds make or break the texture, flavor, and crust of the pizza.
We got a magherita and a marinara. The marinara half, which has no cheese, was pretty fairly burnt by the time the margherita half had cooked. The crust had turned into a cracker-like form since it didn’t have cheese oils moistening it. The two together didn’t quite work out. Also, the mozzarella on the magherita is definitely not the best quality. Not as fresh, texture isn’t as great, and surprisingly oily. The tomato sauce isn’t the most flavorful either.
They do give sourdough bread and oil/vinegar to start, which is a nice touch. The bread is good quality, too. Pretty tasty.
I like the overall atmosphere of the place, so I would be back to try the individual sized ones to see if that changes the quality of the pizza, but I’m still skeptical. If it’s better, I will certainly report back.
