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  • One of the top pizzerias in town. This is not your typical American pizza. The crust is Napolitano style - thin crust, crunchy on the outside, chewy on the inside - backed in a regular oven, not wood fired. Toppings are inventive, fresh and local. My favorite is the Brassacre - roasted Brussel sprouts, bacon and garlic. The sticky ginger cake is worth saving room for dessert. With small plates and pizza, the menu is short, and the wine list is equally focused. No mixed drinks, but Gibs, the next door bar of the same owners, is exceptional for drinks before or after dinner. Interior is cozy, a little industrial with farm-like weathered wood, bare-bulb lighting and a copper bar. Service was spot on (fast and friendly) for a pizzeria. The place is small, so arrive early or make a reservation (I believe reservations can be made on selected nights only).
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