We are now offering our house-made gluten-free pizza dough–come in and let us know what you think!

Appetizers

Eggplant Fries

Crispy rice coating, yogurt sauce……..6.95

Spinach and Sausage Stracciatella Soup  6.95

Stracciatella is a classic Roman egg drop soup—savory chicken broth brought to high simmer with a spoonful of garlicky spinach, a strewing of orzo pasta and cooked chicken sausage, and an organic egg whisked and gently ribboned into the broth, forming soft strands. Sprinkled with feathery Pecorino and Parmesan cheeses, this simple soup is a health tonic against the coming winter.acked black pepper play well with the slight sweetness of the squash………6.95

Eat Your Vegetables!

Kale Salad  6.95

We’ve been eating a lot of this lately—Dark green kale leaves torn bite-size and dressed with a balsamic-black olive vinaigrette, then garnished with roasted tomatoes, Pecorino and Parmesan cheeses and a scattering of toasted pinenuts. Goes with pizza like nobody’s business.

House Salad

Chopped romaine, spinach, cabbage and your choice of vinaigrette: mustard-caper, sesame lime or blue cheese……..4.95

Pan-roasted Brussels Sprouts   6.95

Brussels Sprouts are great this way: pan-sear in a little bacon fat, splash with cream and dollop with mustard, toss to combine and allow to bubble and reduce a moment, then plate and sprinkle with bacon. Yum!

Escarole Gratin  6.95

True, hardcore Italian. Escarole is a bitter green, though not really all that bitter, that is beloved by Italians.  You sear it in a pan with olive oil, garlic and a smidge of anchovy (it melts into the oil and is not fishy!). Add plumped raisins, then sprinkle with Pecorino and Parmesan and bake it to order. Drizzled with a tiny bit of reduced balsamic, this side dish is a balance of salty, sweet, sour and heat-tamed bitter, plus that delicious combination of green vegetable, garlic, olive oil and seasonings that make things like this so good to eat.

Calzones 11.95

Pepperoni and Roasted Pepper Calzone with Ricotta and Provolone

Rapini (broccoli rabe), Toasted Garlic, Calabrian Chile, Ricotta and Provolone

Pizzas

8-inch round, 8.95 | 15-inch round, 14.95 | Gluten-free 12-inch round, 14.95
substitute Daiya vegan cheese, add 2.00

Meatballs with Maxwell Street Sweet Peppers and Onions

Italian Sausage and Garlic-braised Mushrooms (or have it Tad and Nedra-style and add anchovies, no extra charge!)

Italian Chicken Sausage and Imported Artichokes

Housemade Chorizo (spicy Mexican sausage), Roasted Cauliflower and Chickpeas

Tarte Flambee, Our Way – Nueske’s Bacon, Caramelized Onions, Fresh Thyme, Bechamel, Parmesan

Spinach, Ricotta and Roasted Red Peppers

White Pizza with Smoked Provolone, Fontina and Fresh Thyme

Shaved Mortadella, Fresh Mozzarella, Black Pepper and Basil

Fresh Mozzarella, Zucchini, Dry-cured Olives, Calabrian Chiles

Freshly-made Pesto, Eggplant, Capers and Blistered Cherry Tomatoes

Desserts

Vanilla Ice Cream with Olive Oil, Crushed Dark Chocolate and Maldon Salt 4.95

Good vanilla ice cream drizzled with good extra virgin olive oil sounds like it might be a collision of worlds. And in a way it is, but with stunning results. Sprinkle on a little crushed bittersweet chocolate and a few crunchy, Maldon salt flakes and you have a compelling dessert at the intersection of sweet and savory………4.95

Pear Fritters with Hot Honey  4.95

Just that. Pieces of ripe pear dipped in batter and fried to perfect crispiness, then lightly drizzled with Mike’s Hot Honey, a rich, spicy honey from where else, Brooklyn, New York!