"Opened in 2017 and known for crispy, thin-crust Roma-style pizzas that are hand-stretched into round disks and finished with both classic toppings like margherita and more creative choices such as roasted pork; early shifts (around 8 p.m.) tend to draw local families, while later service attracts third-wave pizza fans from across the city who pair pies with a well-curated selection of craft beers." - Katie Parla