
2
"A short-lived but influential pizza project from the team behind Lyle’s and Flor that introduced a distinct London take on pizza—neither wholly New York nor Neapolitan—featuring first-rate bases made with heritage wheats and breads that could be enjoyed on their own; despite critical praise, the venture has closed and its chef, Pam Yung, has left the group, leaving behind a legacy that suggested the style deserved to return someday." - Adam Coghlan