The restaurant imports its flour and key ingredients from Italy, and it's been quietly collecting press for longer than that Michelin streak suggests -- Fooditor called it the best restaurant of 2018 nobody had heard of, and more recent write-ups from The Hunger, The Infatuation, and Steve Dolinsky's Pizza City have kept finding new ways to say the same thing.
The diavola sbagliata -- spicy salami, spicy Italian honey, smoked scamorza -- is the pizza people single out, and the kitchen's house-made pastas (squid ink spaghetti with clams, roasted eggplant ravioli, tagliatelle with basil pesto) are good enough that a place famous for pizza manages to also be a legitimate pasta destination.
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