Pizzaiolo

Wood-fired pizza

Thin, charred crust with a satisfying chew, loaded with seasonal toppings that change based on what's at market — expect combinations you won't find on a static menu

House-made pasta

Handcrafted pasta with seasonal sauces — textured and properly sauced, not an afterthought to the pizza program

Seasonal antipasti

Rotating starters built around peak California produce — often better than they need to be for an opener

Brunch egg dishes

Weekend brunch staples built around the wood-fired oven, making even eggs feel purposeful and smoky

House cocktails

A cocktail program that punches above the typical neighborhood Italian spot — worth ordering with dinner