"I ordered a gluten-free Duck Confit pizza ($18 plus $4 extra for gluten-free crust). Mon Dieu! I'm still thinking about it days later. Firsty, I had a hard time believing that the dough was gluten-free and had to double-check with the server, who assured me it was. Apparently, Agostino spent many sleepless nights perfecting the recipe. The pizza, stretched to a precise 35-centimeter diameter that would be make the Italian Government proud, arrived in all its glory. The crust was perfectly blistered and lightly charred. Although I'm a mademoiselle with etiquette, I decided to forgo my knife and fork so I could test the elasticity. The dough was thinnest in its centre--making it best for picking up with the hands and folding. Although the meager sprinkling of duck was très dry, the combination of summery sweetness from roasted bosc pear slices, savoury notes from the fried rosemary and gooey mozzarella cheese made the dehydrated duck forgivable...."