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  • So happy to have this in the hood. It's early days for them so want to give a fair assessment. I've been only once and tried only a few pies. They were good! Hard to describe the crust. It's not a thin, crispy one nor thick and doughy but a nice middle ground. Airy and chewy in a good way. You can tell a different flour is used and it is successful. Toppings are fresh and local and hold up well. However with an 850 degree oven I feel they should be able to get a crisper crust that can hold its own with moist toppings such as their group of 7, which was great on first slice but quickly got a bit wet in the middle. Service was friendly and efficient. If I could make one big suggestion?Assess the lighting situation and ambience. My guest commented it felt a bit like a hospital cafeteria. It is stark and not cozy feeling. the barn board on the one wall is really nice and would be great throughout to help soften the space. The pizzas are good and leftovers heat up nice and crispy on a panini press. Welcome to the neighborhood 850.
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