"This friendly restaurant focusing on wood-fired Italian food—not least of all pizza—opened in 2010 about halfway between Somerville’s Davis Square and Cambridge’s Porter Square. It quickly became a requisite stop on the Boston pizza tour, earning raves for its Neapolitan-style pies, whose low-yeast, gently hand stretched dough gives the crust a particularly toothsome quality. This is wet-style, break-out-the-knife-and-fork pizza at some of its best, the charred raised bubbles on the outside ring forming a sort of low bowl for the soupy central toppings within. Beyond pizza, you’ll find handmade pasta, sauced in ways that travel up and down the Italian boot, and entrees that take advantage of the traditional, 800-plus-degree pizza oven. It’s all done with a modern approach to casual Italian cooking." - Elizabeth Wellington, Andrew Sessa
