"Denver doesn’t have anything quite like New England–style bar pizza, but this beloved Virginia Village fixture and its Park Hill sibling have carved out a similar niche as vital purveyors of the neighborhood pub pie. Despite their relatively thin, crispy crusts, they’re solidly built for soaking up any of the 20 or so craft beers on tap (with plenty more in bottles or cans), be it the Ya Mar with sausage, salami, ham, and two types of mozzarella or fancier fare like the Prince Caspian with gorgonzola, prosciutto, figs, caramelized onions, and arugula." - Gigi Sukin, Paul Albani-Burgio, Ruth Tobias
Ruth Tobias
