After bread is out of the oven, it is aggressively refired to begin lunch service at noon. Our bakers produce a fine textured, chewy but crisp, and flavorful crust. Sauces, sausages, pancetta, and vegetables are produced in the kitchen daily and married with a blend of cheeses from American artisanal legend Ig Vella, and an Italian American family producing a highly flavorful Grana style parmesan and a smoked, fresh mozzarella in Wisconsin. Given our background as bakers, we believe that pizza is nothing more than bread with stuff on it. If the bread is not good, the pizza’s not good. Making a proper pizza may seem like a mundane culinary procedure, but there is a definite art to properly mixing and fermenting dough, blending cheeses, proper baking and carmelization, and the dizzying array of techniques employed in producing what tops it. Anyone can grill a filet of beef. Great pizza takes patience, practice, and skill. We have enormous respect for the perfect pie.

Current pizza menu