"This charming Fishtown restaurant has garnered a impeccable reputation for serving wood-fired Italian cuisine in a restored century-old former whiskey facility. Expect imaginative, imaginative seasonal pizza options (such as their Al Funghi served with mushrooms, scarmorz, carmelized onions, bufala mozz, roasted garlic, and aged balsamic) and bold pasta servings (like the duck egg raviolo that’s a love letter to ricotta and truffle)." - Ernest Owens, Eater Staff