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  • This is the pizza place you'd expect to find on Willy Street. Low-lit, hip, California-style small pizzas. It's the kind of place that has a fully local tap beer list that includes their crazy names and origins but no description of the taste. The house favorites are the Brassacre (bacon chunks and brussel sprouts) and Pinnochio (sausage and fennel) pizzas. They're maybe 13" in diameter, cut grid-style. If meat pizza is your jam, you'll prefer the Brassacre. It has a variety of flavor that makes the Pinnochio bland in comparison. This said, I preferred the latter, though we're definitely going meatless next time. Reasonably friendly, helpful, attentive staff. Pricing is "fair" for Willy Street. Complimentary macarons to end the meal. The wait wasn't a big deal, but it is apparently a thing. I called ahead to get the wait time and put my name on the list. The waiting area can fit maybe six people comfortably and I imagine it spills into the subzero arctic after that. The door opens to the kitchen straight ahead, and the bar and main dining area to the right. Street parking sucks, especially depending on the time and the plow situation. Me, I'm not so into the California style. I don't fault Grampa for that, but I'm also not a convert. This said, I like their ethos and my friends were into the pizza, so I recommend it for what it is. Best pizza in town remains Sal's.
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