This is the best wood-fired pizza in town, hands down. The place is bustling. The back room has a small bar and a few tables where you can sit and eat. The front room has a long communal table, plus a number of four- and two-tops. Pizzas are made in the center of the room in a huge, wood-fired oven. The result are crispy, thin-crust pies with wonderful toppings such as lamb sausage with kale, fennel sausage with roasted peppers and provolone. There are also a number of delicious salads, soups and desserts, but we never have room for anything more than the pizza, infused with the flavors of the wood-fired stove, liberal use of kosher salt and quality ingredients.

Amanda Cushman

Contributor