A pizzeria in Borough led by Michelin-starred chef Tom Kemble.
A pizzeria in Borough led by Michelin-starred chef Tom Kemble.
A pizzeria in Borough led by Michelin-starred chef Tom Kemble.
Our New York inspired 18-inch pizzas start with house-made biga dough, fermented for up to 72 hours to create a crust that is soft and crispy in all the right places.
We take a less-is-more approach to toppings, but each earns its place. DOP San Marzano tomatoes, 24-month Parmesan and Calabrian chilli sausage are a few regulars. Then there’s the soft serve gelato: Estate Dairy milk and cream with Madagacan vanilla, topped with sour cherry and pistachio, extra virgin olive oil or salted caramel. Regional Italian wines, spritzes by the jug, aperitifs and icy-cold beers.
Find us under the arches.
Our New York inspired 18-inch pizzas start with house-made biga dough, fermented for up to 72 hours to create a crust that is soft and crispy in all the right places.
We take a less-is-more approach to toppings, but each earns its place. DOP San Marzano tomatoes, 24-month Parmesan and Calabrian chilli sausage are a few regulars. Then there’s the soft serve gelato: Estate Dairy milk and cream with Madagacan vanilla, topped with sour cherry and pistachio, extra virgin olive oil or salted caramel. Regional Italian wines, spritzes by the jug, aperitifs and icy-cold beers.
Find us under the arches.
Our New York inspired 18-inch pizzas start with house-made biga dough, fermented for up to 72 hours to create a crust that is soft and crispy in all the right places.
We take a less-is-more approach to toppings, but each earns its place. DOP San Marzano tomatoes, 24-month Parmesan and Calabrian chilli sausage are a few regulars. Then there’s the soft serve gelato: Estate Dairy milk and cream with Madagacan vanilla, topped with sour cherry and pistachio, extra virgin olive oil or salted caramel. Regional Italian wines, spritzes by the jug, aperitifs and icy-cold beers.
Find us under the arches.
