One of the best Neapolitan-style pizzas I’ve had in the U.S. Very thin base that remains crispy with almost no flop because the leave it on drying racks before plating it and bringing it to your table. The long fermentation (1-2 days) makes for a highly digestible dough and you can eat plenty of it. The toppings are inventive, fresh and superb. The mostly vegetable-based starters are excellent. Lovely natural wine list and very cool vibe.
