New York Style Pizza and Italian Specialties
Our claim to "Owning Italian cuisine on 4th Street" is admittedly a bold one,considering the abundance of quality Italian restaurants up and down the 4th Street corridor.We back it up with our individual attention to excellent food, service and ambiance.
When we make our pizza sauce, we leave it thick, using only a gallon and a half of water, where other restaurants would add four gallons. Our pizza dough is made fresh every morning, not the day before and frozen, like most places. It's the difference betweenenjoying a freshly baked loaf of bread and one that was made the day before.