The most expensive pizzeria I've been to to date and it's near some great spots (L'Industrie) nearby that are better. Plus they do the thing where the checkout kiosk also suggests/guilts tipping, but without that the white slice was still almost $6. So I surprisingly agree with Dave about the vibes.
The crust is way better than average. It's fermented well, browned without charring, airy cornicione but thin otherwise, light and stood up to what was on top.
But scoring the white slice—and no one has mentioned this—since they use fresh mozzarella and lemon juice, it's a very wet slice that's on the edge of collapsing. It didn't, luckily.
But I felt it needed salt and seasoning which I added myself. I don't think lemon juice and fresh mozzarella works that well as the main two ingredients on a white. Still gonna give it a higher school because of the crust though.
