Margherita
Tomato, fior di latte, basil, olive oil — the baseline everything is judged against.
$ ?Wood-fired
The Oven
A room built
around a flame.
Some kitchens cook with timers. This one cooks with a fire that never really goes out. Dough is stretched by hand, dressed simply, and slid onto the stone — where a wood-fired floor does in ninety seconds what an oven dial never could: a blistered, leopard-spotted crust with smoke worked into the edges.
Open late, the room keeps a warm, low light and the kind of hum a neighbourhood spot earns over time — the reason it sits at 4.8 stars across 822 reviews. No theatrics. Just heat, flour, and a little patience.
This refresh keeps that feeling front and centre: the fire first, the words second.
Fig. 01 — placeholder imagery · final photography by the restaurant
