Everything is made in house; fresh mozz, sauce, and dough, cooked in a brick oven. Perfect leopard spotting on the crust, some of the best I've seen, with zero flop, and the char is so perfect. Really good flavors, fresh basil sprinkled throughout the pie. Bubbles everywhere. But the crust fluffs up and reminds me of the consistency of ciabatta bread. That was throwing me off because I've never had anything like that on pizza. Overall, the char on the crust and the fresh flavors easily put it in the 8's. Maybe I was a bit tough only pegging it at 8.2 because the consistency of the crust was throwing me off. But definitely worth it regardless. Several specialty pizzas on the menu. Beers are always on point here. Highly recommend this place.
