wrought iron accents, mod chandeliers, and a back patio (complete with its own fire pit) that give the space a decidedly fashionable look that feels like anything but a pizza joint.
The creativity of the space is only a prelude to what you’ll find on the menu. No expense has been spared to create a roster of Neapolitan pizzas that are straight from Italy... and we mean that literally. Take a look around the kitchen and you'd be hard pressed to find a single canned ingredient. In fact, owner Marco Dym went so far as to specially import all the cheeses, meats and even the flour straight from Naples. And if that wasn’t enough, he brought on board one of the best Italian-born Pizzaiuolis to run the ovens and help round out the menu with a few recipes including his family’s own tiramisu. When you go, make sure to try their signature pizza, the Campania, a thin crust pie topped with Buffalo Mozzarella, San Marzano tomatoes and fresh basil. Or, go for our favorite the Abruzzo, a white pizza with Mozzarella, Reggio Parmesan, Caciocavallo, basil and olive oil.
Of course, with eleven specialty pizzas to choose from, you might have a hard time figuring out which is your favorite. But trust us, figuring that out won’t exactly be hard labor. |
