Author : Emily

Written on Jun, 30, 2016 by in | Leave a comment

We just updated the menu! A couple summery options for this summery weather! The new #3: tomato sauce with house cured guanciale, garlic scapes, onions and capers with breadcrumbs and parmigiano reggiano $12 The new #4: basil pesto with ricotta, zucchini, cherry tomatoes and chives $12

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Written on Jun, 02, 2016 by in | Leave a comment

We are now open until 8:30 every night!

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Written on May, 12, 2016 by in | Leave a comment

We finally finished our menu! In addition to looking much better (!) it also features 4 regular special pizzas. Some other exciting news is that we will now have basil for the rest of the summer! Lastly, we should be seeing some zucchini on the menu by the weekend… stay tuned!

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Written on Apr, 07, 2016 by in | Leave a comment

I’ve been trying to get salads on the menu since we opened and have finally got it together! They will always have rooting ingredients depending on what’s available at the market, but I can promise they will always be local, organic and delicious! $5.00 each This week: mixed greens with shaved fennel and green onions with chopped macron almonds and …

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Written on Apr, 07, 2016 by in | Leave a comment

This weeks special featuring a couple cheeses from our favorite cheese man in town, Greg of Cowbell! Fontina and Black Sheep Creamery’s Fresh Sheep Cheese with roasted leeks and kale!

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Written on Mar, 28, 2016 by in | Leave a comment

IMG_3301 Click the icon to watch the cool video Tommy took… It will make your mouth water! Experimenting with eggs! Look for this addition to our menu soon. Great for brunch, lunch, or whenever!  

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Written on Mar, 19, 2016 by in | Leave a comment

We are both happy and sad to announce that we are now closed on Mondays (in addition to Tuesdays)… We have decided that 2 days are very essential to our mental health!!! In the near future, we will be staying open later… stay tuned!

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Written on Mar, 19, 2016 by in | 2 Comments.

Hi All! We are so excited spring is here and with it comes some new toppings: We will have green garlic instead of roasted garlic until its season is up… We will also be using Black Sheep Creamery’s Fresh Sheeps Cheese instead of fresh goat cheese, again until it’s gone for the year Lastly, arugula is finally here! We know …

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Written on Mar, 19, 2016 by in | Leave a comment

Special for the weekend is the Portland! Tommy roasted some pork loin in the wood oven and is serving it sliced thinly with fontina and cartelized onions and topped with some fresh and spicy spring arugula, yum yum!

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Written on Feb, 20, 2016 by in | Leave a comment

The green machine: sausage and kale with roasted garlic and calabrian chiles $11

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