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  • Brick oven char on edges of crust -- can anyone say 'CHAR?' Just as the sign says, they do cook the pizza's on charcoal so expect some burnt bits. It's not a minus by any means....it is definitely a plus to have some char to the meal. Who can resist that? When hubby and I stopped in it was pretty busy since the restaurant opened up the week before. Alot of seating outdoors but we opted for inside. We were seated at one of the high two top tables. I don't recommend sitting at one of those because they are set up in the middle of a busy thoroughfare between the bar and the booths. Every time a waiter/waitress came by, I got bumped. In addition, there was a blinding glare coming off of the floor because the sun was sitting just right. So we moved the table sideways and it wasn't so bad. We did try the sampler beer, which was a nice touch. Not too much of one but little tasters of many. Our waitress brought us a 'sample' chicken wing. For us, it was just OK if you like all of the stuff piled on it. Underneath, the wing was crying out for the heavy topping be served on the side. Pizza was wonderfully charred all around but we noticed that the center got soggy a little bit. Wouldn't recommend ordering out and taking them home if you lived far away because it might be soggy in the middle when you get home. Besides, once the box is closed, it takes away the crustiness of the pizza dough! Pizza should be eaten just as it comes out of the oven, no? The pizza, the newness of the restaurant/bar, it gets a 4! Would definitely come back.
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