Visual Archive

Crust, hearth, and service

A direct look at our nine-hundred-degree hearth, wild-fermented dough preparation, and evening service.

72h

cold fermentation

900°

wood-fired oven

60s

bake time

The Kitchen

From flour to flame

Documentary frames captured during active prep and service.

Critic's Note

The crust arrives impossibly light and blistered, proof that patience and wild yeast change everything about how a pie sits.

The Regional Dining Review

Reserve Or Walk In

Join us at the hearth

Walk in for a table by the window or pick up two hot boxes down the street.