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"After biking I refueled at Route One Kitchen with hand-tossed pizza offered two ways: taglio-style thicker-crust squares and whole, thin Neapolitan pies, both made from dough given a long two-day fermentation; I highly recommend the oyster mushroom pizza with garlic confit, mozzarella, fresh ricotta, and meatballs, and the menu often features a seasonal special like a fried zucchini sandwich on a homemade hoagie with peperonata, tarragon aioli, and Jarlsberg — everything is locally sourced and baked fresh daily." - Marisa Churchill