Our dough is freshly made each day using a rye sourdough starter, type 2 flour and fermented for 48 hours before being hand-stretched and served; enhancing its digestibility and flavour. Our fresh house-made cashew mozzarella in-house is delicately fermented using dairy-free culture.
Kids make their own pizza! Available 12-5pm.
New summer menu out now, with house made pasta, fresh summer salads & delish pizzas, and our brunch menu has gone more NY deli with bagels, salads, bowls & counter food