"The pizza is easily on par with if not better than Molino at a far more reasonable price (and for that matter better than pizza taxi, Lola, etc. . The high quality dough is left to rise for 48 hours before being hand stretched and cooked in a fantastic looking pizza oven. The quality and standard of food is matched only by the host/pizzaiolo- when we went it was a staff of one, but he was incredibly friendly, and quick to serve. The restaurant was fairly empty when we went seeing as it is quite new, but I'm sure it will pick up as both the food and service is excellent. Great meal, we will be back!"
