Chef/owner Jordan Smith's hot-and-dry-burning coal-fired oven turns out pizzas with superb toppings (house-made fennel sausage; mushroom-mozzarella-rosemary; tomato-oregano)on glorious crusts that are neither too thin nor too thick. They keep it simple here, with just a few salads and non-pizza offerings and a single dessert (a wonderful homemade ice-cream saindwich).
600 Washington Av. N.
11:30 a.m. to 10 p.m. Sun.-Thurs., 11:30 a.m. to 11 p.m. Fri.-Sat.