Any self-respecting Neapolitan pizza connoisseur knows that it's all about the dough. The water, the flour, and of course the 90 seconds in the oven. With that said, I've been to Naples and have had the authentic street pizza and this stuff holds its own. I ordered the Mary Margherita because I feel the best way to rate a Neapolitan pizza is by getting the OG. A friend ordered Nobile Chicken Parmesan with Parmesan frites.
For the pizza the San Marzano sauce is super clean and I enjoyed the generous amount of EVOO drizzled on the pie. Not sure if they use buffalo mozzarella but it's got a good flavor. The basil was a bit burnt and I assume it was put on too soon after removed from the oven.
The chicken sandwich was okay; the meat was like a fried cutlet and that's not my favorite. The fries were amazing and I found myself eating far too many. Parsley, Parmesan, salt and whole lot of love when into them.
The dough (pizza and sandwich bread) however is the star of the meal. It has perfect amounts of char and crunch while retaining that chewy taste infused with stone flavors from the brick oven.
There is a bar with some high seating and about 20 tables. The ambiance is okay and the decor is pretty blaise. I didn't care for the hostess wearing Lulu Lemon yoga attire but other than that I enjoyed my visit here. I will update my review after the next visit when I get the papperdelle pomodoro. Ciao!