East Village, Manhattan · restaurant
An East Village pizzeria that treats dough like a long-term relationship. Slow, patient, and very serious about it. The room is spare and softly lit, the pies come out blistered and beautifully charred, and the wine list leans natural without making a speech about it. It’s intimate in a way that encourages splitting a bottle and ordering one more pizza “for the table.” Come hungry, stay unhurried, and trust the crust.
Chicago's Tempesta mortadella, pickled peppers, and crescenza cheese on sourdough.
Sourdough pie loaded with broccoli rabe and potatoes with provola and ricotta salata.
26-hr fermented sourdough crust topped with organic tomato sauce, mozzarella, and fresh basil.