Built on Flavor.
Served with Love.

Welcome

Watch it hit the stone

There's a window cut through the wall into the oven room. Stand at it and you'll see the dough stretched by hand, the pizza slid off the peel, and the same pizza come back out a few minutes later blistered dark at the edge.

That dough has been resting since the day before yesterday. The slow start is where the chew comes from. After that it's San Marzano tomatoes and not much else.

Bring people with you. The burrata and the boards are built for the middle of the table, and when the weather's right there's room outside under the lights.

At the table

Drinks & Good Times

An Aperol Spritz on the patio, a Negroni built with Chattanooga gin, or a glass of Chianti alongside your pizza.

Italian wines by the glass and by the bottle, and cocktails mixed to order at the bar.