Set at the intersection off of a bustling area, an open and cavernous façade lures diners into this vast, multi-level space, donning four separate bars, a beer garden, rooftop, and a series of private rooms.
At the head of the kitchen is NYC veteran, Chef John DeLucie and Erasmo Lassandro, both of whom employ the all-powerful wood-burning oven to churn out delectable pizzas and baked dishes. Free-range chicken under a brick is united with broccoli rabe and olive oil-mashed potatoes for a crisp, ultra-flavorful plate; while pizza boscaiola, with pancetta, mushrooms, and mozzarella exceeds every addictive expectation. Then, lasagna tucked with ragù Bolognese may be tailed by banana bread pudding to bring the feast to a sensational and comforting conclusion.