The menu
Eighteen-inch pies, baked to order over coal. Everything below is served all day, every day we are open.
Red pies
Tomato first, cheese second. The New Haven way.
Marinara
$16
Crushed tomato, sliced garlic, oregano, olive oil. No cheese, all confidence.
Margherita
$19
Tomato, fior di latte, basil, olive oil. The pie we judge ourselves by.
Pepperoni
$21
Cup-and-char pepperoni, tomato, mozzarella. Crisped edges included.
Sausage and Peppers
$22
House fennel sausage, roasted peppers, tomato, mozzarella.
Diavola
$22
Spicy soppressata, tomato, fior di latte, hot honey drizzle.
White pies
No tomato. Garlic, oil, and nerve.
White Clam
$24
Littleneck clams, garlic, parsley, lemon, olive oil. No cheese. The legend.
Bianco
$20
Whipped ricotta, mozzarella, garlic confit, basil, black pepper.
Potato and Rosemary
$20
Shaved potato, rosemary, garlic oil, pecorino. Crispy, salty, gone fast.
Funghi
$22
Roasted mushrooms, taleggio, thyme, truffle oil. Earthy in the best way.
Greens and Beans
$20
Escarole, cannellini beans, garlic, chili flakes, lemon. A sleeper hit.
Make it yours
Add to any pie. We will tell you honestly if it does not belong.
- Extra mozzarella+$3
- Fennel sausage+$4
- Cup-and-char pepperoni+$4
- Anchovies+$3
- Roasted peppers+$3
Gluten-free crust available for any pie, plus $4. Cooked on its own tray with separate tools.
To finish
Something sweet, something cold, something with bubbles.
Cannoli
$8
Ricotta, candied orange, pistachio. Two per order.
Olive Oil Cake
$8
Lemon, mascarpone, sea salt. Baked every morning.
Espresso
$3.5
Pulled short, served with a square of dark chocolate.
San Pellegrino
$6
Blood orange or limonata, big bottle for the table.
Moretti Draft
$7
Cold Italian lager, 16 ounces. Built for pizza.
House Chianti
$12
Sangiovese by the glass, poured generously.