Worth it
What I love most is that you can almost always get a table.
What I wrote thereFold it away
The Margherita is the tell. San Marzano tomatoes, fresh mozzarella, basil, a puffy leopard-spotted cornicione, and a soft center you eat with a fork and knife because that’s how it’s done. No shame in the fork. This is a wetter, softer pizza than the crackle of John’s, and the two styles are barely the same food.
What I love most is that you can almost always get a table. In a neighborhood where the “it” pizza spot means a ninety-minute wait, a serious Neapolitan pie with no line feels like getting away with something. The room is small and warm, the service is genuine, and nobody is rushing you out. Wildly underrated, and I don’t say that lightly.