The Sun-Soaked Bar Scene
The tomato sauce and sausage are both made in-house.
Dough, Ready for Tossing
The dough is comprised of 00 and Beehive Malted all-purpose flours, plus an ounce of whole wheat (all of the flours are from Central Milling). Prepping and proofing the dough is a two-day process.
Underskirt, with Char
The crust, slightly bready while maintaining a delicate texture, was thin enough to remain classically Neapolitan while not collapsing under the weight of the toppings. Blistered air bubbles on the crust's edge enhanced the taste of char, without overwhelming the flavor.
A salad of chicories is tossed with red onion, curls of speck, shaved piave cheese, and battered and fried chickpeas. It's tossed in a red wine vinaigrette laced with grainy mustard.
Potato Skins ($8)
The potato innards are scooped out and mashed before being baked in the restaurant's wood oven. Studded with guanciale and topped with frisee, the plate is covered in a sharp, creamy taleggio "whiz."
Devil's Slipper ($8)
Cimarron tequila meets agave and a house-made hibiscus syrup for a sweet, herbal blend.
Heretic Brewing "Evil Twin" Red
Hailing from Pittsburgh, California, this Heretic Brewing beer is one of the many Bay Area selections on the draft beer menu. (All draught beers are $6 for 16 oz., $9 for 20 oz.)
Linden Street "Town Lager"
Even closer to home, this Oakland-based brewery has two beers on the menu (their Black Lager is the other). The Town Lager has been one of the most frequently ordered beers on the menu.