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★ The LegendThe dish the restaurant is most famous for.
◆ Fan FavoriteWhat regulars reorder every single visit without thinking twice.
● Chef's PickExplicitly endorsed by the chef or kitchen.
◇ Hidden GemWhat first-timers walk past. Often a side or starter regulars always order.
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This candlelit, cash-only neighborhood joint serves up thin-crust brick-oven pies and massive calzones in a rustic, converted candy store. Owner Mark Iacono built the wood-and-gas hybrid oven himself, rolling out every dough ball with empty wine bottles in full view of the dining room. First-timers should know that the space is strictly BYOB and operates on a legendary, same-day physical waitlist that requires lining up hours before the doors open.
★ The Legend
Large Pie with Basil
This massive, thin-crust masterpiece is baked in a hybrid brick oven to achieve a perfectly charred, cracker-thin base that remains remarkably pliant. It is layered with a cooked, sweet tomato sauce, a blend of buffalo and domestic mozzarella, a dusting of Parmigiano-Reggiano, and finished with a generous handful of fresh, aromatic basil leaves.
◆ Fan Favorite
Large Calzone
This crescent-shaped pocket of dough is stuffed with an incredibly rich, pillowy blend of fresh ricotta, buffalo mozzarella, domestic mozzarella, and Parmigiano-Reggiano. It is served alongside a bowl of their signature warm, cooked tomato sauce meant for pouring directly over the top rather than dipping.
◇ Hidden Gem
Pepperoni Chips
Most tables miss this because it sits quietly at the bottom of the chalkboard menu as a side dish rather than a pizza topping. Regulars know to order a bowl of these curled, intensely savory pepperoni slices that are baked in the brick oven until they are completely crispy and chip-like.
✦ Off the Menu
Ham Calzone
This is Mark Iacono's personal favorite off-menu creation, featuring their signature five-cheese calzone stuffed with thin strips of cured ham that are ripped by hand before baking. To eat it like the chef himself, order it with absolutely no tomato sauce on top to let the salty ham and creamy ricotta shine.
Insider Tip
Bring your own wine glasses along with your favorite bottles, as the restaurant is strictly BYOB and does not provide glassware. When your pizza arrives, ask your server for a side of their hot pepper sauce to drizzle over the crust for a sweet, fiery kick that cuts through the rich cheese.