The thin-crust pizza baked here in a 100-year-old wood-fired oven really is among the best in the City. Expect no-nonsense, old-school-style slices or whole pies with top-quality ingredients. There's a rock-star quality to the joint, which is backed by Joaquin Baca, an alum of Momofuku, and guys from the cultish Roberta's. The plain 16-seat space is plastered with paper plates that advertise menu items or have been decorated with comments and graffiti by enthusiastic customers. In keeping with its retro ideals, Bud is the beer of choice.
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