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  • short wait on a Saturday (20 mins) is always a great place to start. Every single person we interacted with was lovely, and attentive. You cannot ask for more than that. The restaurant was buzzing when we arrived at 9ish. Good vibe, staff looked to be having a great time. We ordered Caprese salad & Calamari to start and 2 pizzas for our main. Calamari was fantastic, better than average (for battered calamari) with a larger than average portion, also great. Odd that there was no accompanying sauce (aoili at least?) Caprese - This is a very, very poor and somewhat sad version of this Italian standard. Enormous thick slices of Beefsteak tomatoes inter cut with small thin slices of bocconcini. The ratio was off. The markup on the ingredients is assinine - from roughly 80 cents for the tomato and $1 for the bocconcini used to over $10. Very little olive oil, basil. No salt, pepper, oregano or dried seasoning of any sort. This menu item deserves better. This is Chef Boyardee in its overall presentation. The dough/crust on the 2 pizza was delightful - top quality. Didn't love the sauce, absolutely missing key spices and/or some salt. Objectively speaking the cheese is sub par. The fresh bocconcini isnt to the standard that should be used for a stone over pizza. Thank god the basil was there to help in our pizza's time of need.
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