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The owner of this Neapolitan-style pizza place, Jonathan Goldsmith, takes his pizza seriously. He uses premium ingredients like imported mozzarella di bufala and fior di latte (fresh whole milk mozzarella), Italian flour and olive oils. His dough's made true to the standards of Naples; ingredients are mixed in an Italian-made mixer, then hand-extended (not tossed), topped with fresh ingredients and baked in a wood-burning oven. The imported wood-burning oven is decorated with a mosaic created by a collaboration of artists, including Goldsmith's wife Ginny Sykes (her art also graces the eatery's walls). Pizza choices include classics like marinara and margherita, plus options like the quattro formaggi, a white pizza with fior de latte, Gorgonzola, Emmental and fontina cheeses.