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Montesacro SoMa
72-hour-rise dough with rice/soy/wheat flour blend imported from Rome. Lunch Tue-Sun 11:30-2:30; dinner from 4pm.
Margherita Pinsa
Mushroom and Calabrian Chili Pinsa
Imported Burrata with Anchovy and Basil Pesto
Montesacro Pinsa
Torpignattara Pinsa
Cavolfiori
Roman pinsa with tomato, fresh mozzarella and basil on the airy 72-hour dough.
Airy Roman pinsa topped with cremini mushrooms, fresh parsley, and a kick of Calabrian chili — the sweet spot of the menu.
Creamy imported burrata paired with salty anchovy fillet and fragrant basil pesto — a cold dish that showcases Italian sourcing.
Namesake pinsa with the kitchen's signature topping combination.
Specialty pinsa from the regular menu — a pinsa-of-the-neighborhood naming convention.
Cauliflower with seasonal accompaniments — a popular small plate.
Beef Meatballs
Slow-cooked Italian meatballs from the small plates menu.
Pinsa With Arugula And Prosciutto
Sausage and Broccolini Pinsa
Charcuterie and Cheese Board
Pinsa with Roasted Vegetables and Burrata
Based on 1,634 reviews
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