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ryan.rutherford
This spot opened a little over 3 years ago, just before the pandemic, serving somewhat fancy sourdough pizza. I ordered a Margherita pie, which is slightly larger than personal size, cooked well with much more crisp than the standardly soft wood-fired Neapolitan pies. The dough is fairly firm with a nicely charred quality undercarriage, minimal flop, along with a crust that is a tad chewy but still crunchy nonetheless. Unfortunately the sauce is a bit soupy and watery, an unspectacular mix of sweet & salty, not packing as much flavor as I would have liked. The cheese was pretty tasty but not melted well, a tad cold and congealed; it might have been sitting out too long. This pizza is better than the average wood-burning Neapolitan but not by much. I’m not a huge fan of sourdough unless it’s exceptionally crispy; and this pie was not. A little fresh basil seems to be more for show than taste, as there’s no distinguishing ingredient other than the prevailing flavor of the sourdough. I can see this being a trendy date spot but there’s much better pizzerias in the neighborhood. This pie gets a Gronk-inspired 6.9 cause it looks a lot sexier than it tastes.
