Don't get me wrong this is good pizza, but if you have a good pizza place you like and put a few semi-exotic things on it, it will be just as good if not better. The crust is the best part. The edges are chewy and flavorful. The center is soft, and they the warn you on the menu.
We stared with an antipasto plate. It had a nice selection of sopressata, cured ham, artichokes, mozzarella, etc.
There were four of us and the menu says each 12" pizza serves one. Unless you play for the NFL, two pizzas will serve 3-4 and three pizza will serve four good eaters.
Fig and pig, an interesting combination, but I found it almost dessert-like. The sweetness of the fig and the Gorgonzola was like a fruit and cheese plate. The pancetta lardo was essentially imperceptible to me. It was the least favorite of the three to the four of us.
Margherita was as described. Good, but not memorable. The sauce is just puréed san marzano tomatoes with no spices.
Genoese was pesto with sausage and Parmesano reggiano, our second favorite.
Our favorite was the Tre Porcini. Many would find it too salty. How could it not be somewhat salty with sausage, prosciutto, and sopressata.
It is a small dining room inside and the tables are packed in. Until our table neighbors left we were unable to move back from the table.
Better than average, but not what we hoped for.
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