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  • As you enter this pizzeria, senses awaken. Naturally fermented dough, the warmth of wood burning from a clay oven and a mural on one wall --of revolutionary types-- a riot of pattern and color. From the moment I walked though the doors, I knew I was in for a treat. Clearly, this is an operation that takes itself and its product seriously. On a recent visit, I ordered the Roman-- red sauce base with burrata, smoked mozzarella, gaeta olives and green chiles. The heat from the chiles and the saltiness of the olives balanced well with the cream of the burrata. The dough, neither overly dense or too thin was much more than a device to deliver cheese and toppings to face. While the toppings were clearly a thing of beauty, the star of the show was evident. The dough, cooked to perfection under the direction of a well practiced craftsman was unlike anything else in the city. The chew, the texture, the seasoning were all exceptional. The Vegetable Calzone, consisting of ricotta, mozzarella, spinach, roasted peppers, eggplant and gaeta olives didn't disappoint either. A pillowy pocket of creamy cheese and vegetables that were cooked properly to al dente. As I ate, a scary blissed-out expression flashed across my face. The care and precision in the making of pizza seems to be a thing of great passion shared between the owners and chef. The otherworldly results of this very focused menu of pizzas and calzones are evidence.
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