The charmingly restored bungalow that makes you think you’ve stolen away to a quaint seaside town is pretty wonderful, but it’s the area’s most exciting and consistently delicious pizzas that compel you to linger.
Chef Justin Moore performs wonders with stretched dough. His crusts are canvases for ideas both sound (wild-boar meatballs and spicy soppresatta) and surprising (foie gras, figs, and Taleggio cheese). The small plates and cheeses are a worthy complement.
Don’t miss: Crab rolls; poached shrimp with fennel rémoulade; house-made burrata; crab gumbo; Margherita pizza; butterscotch pudding; chocolate pot de crème.
Open: Tuesday, Saturday, and Sunday for dinner, Wednesday through Friday for lunch and dinner.