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"Inspired by the Japanese notion of shokunin, Chef Sean Brock’s pizza place applies thoughtful craft to Neapolitan-style pies—dough is slowly cold-fermented and baked in a wood-fired oven for a light, tender crust—set in a sunny Riverside Village space with concrete floors, pale walls, light wood and pops of blue, an Italian-made domed pizza oven, and a glass-walled prep area that showcases the provenance of cheeses, cured meats, vegetables and even the firewood." - The MICHELIN Guide