"A large hearth oven takes center stage at this pizzeria that doubles as a market selling curated products local to the area. Wood-fired pizza is served two ways one of which is a terrific grandma-style altaglio slice best tried with char-cup pepperoni. The husband and wife behind the operation also run a certified organic farm where many of the restaurant’s produce comes from. Sandwiches and salads make for great beach eats while families can enjoy a Roman inspired thin crust pizza on the picnic tables outside." - Naomi Waxman, Titus Ruscitti
