Wood fired pizza is clearly the thing…
Wood fired pizza is clearly the thing here, and the dough is what sets it apart — proper char on the crust, chewy at the edge, light through the middle, with toppings that taste like someone cared where they came from. The porchetta is the other one people go on about, served shredded rather than rolled, and the brussels sprouts that come with it have converted a few vegetable sceptics judging by what gets said about them.
What I didn't expect was how flexible the place is. It runs from coffee in the morning through to late, with an aperitivo stretch in the afternoon, so it works as a quick stop or a long sit. Staff are polite and quick without hovering. The room feels a bit more considered than a pizza joint needs to be, and some nights there's a DJ or someone shucking oysters at the front, which adds to it.