You wouldn’t think to make reservations for a pizza place in Little River, but think again. The crowds can be relentless at this popular hangout, which feels rather like an underground party by way of concrete floors and dim lighting.
Creative toppings like za’atar and Sichuan peppercorns sing on stunning, picture-perfect pies zealously charred in a wood-burning oven hiding behind the bar. We’re partial to the classic burrata and basil pie, which arrives puffy and pillowy thanks to the signature crust that’s cold-fermented for 48 hours. An astute selection of starters (try the papaya with kumquat) and one of the city’s longest lists for natural wines only add to the appeal of this essential pizzeria. A personable staff keeps a close watch on every table.
