Today's Best Pizza Gets Irreverent and Personal | Bon Appétit
"Opened in 2018 by a husband-and-wife team who pivoted to fusion toppings to survive slow early months, this Brooklyn-born pizzeria distinguishes itself with Jamaican- and Caribbean-inspired pies—jerk chicken and stewed oxtail among the early standouts—and has since expanded to multiple New York boroughs with roughly 40 combinations, from curry shrimp to waffle-topped slices." - ByLuke Fortney
