If you came only for the pizzas, you’d leave happy. Unlike most boutique pies in the area, these are cooked in a brick oven and topped with a hand more indulgent than judicious. With crusts this good, you can feel confident in trying a combination that lesser places could never pull off—say, foie gras and truffles. Small plates are just as worthy: Chef Justin Moore has a keen imagination and a refined palate, and the selections on this menu-within-the-menu—a soft mound of mozzarella with gelatin-molded pearls of balsamic vinegar, a plate of gorgeously fresh steamed clams—are rendered with care. Add in the Craftsman-bungalow setting and the nightly party the dining room and patio become, and you have not just a wonderful culinary destination but a getaway and respite.
Don’t miss: tuna tartare; pork sliders; No-Skimp Basil Margherita, Spotted Pig, and Amalfi Coast Pizzas; meatball sandwich; butterscotch pudding.