It’s extensive enough to please the young professional seeking stronger lubrication to get through the night, while still balancing the Bud, Michelob Ultra and white wine crowd to a T. They are perfectly delightful on their own, and the requisite celery sticks and blue cheese dip offer no further enhancement.Ī worthy cocktail and beer list rounds out the experience. The chicken meat is plump and succulent rubbed in a mixture of red pepper flakes, cayenne, chili powder and garlic, it hardly needs any accompaniment, certainly not of the clichéd gloppy sauce category. They are grilled, smoked, and ultimately finished in the pizza oven, allowing them to crisp up nicely before being sent out. Spicy Wings ($9) are also given the applewood treatment. The pizza is blasted in an 800 degree oven in applewood, resulting in a slightly smoky and perfectly tender pie. The salty mozzarella is top-notch and melts further at the table, oozing out and stretching like an accordion, the way a high quality cheese should. A classic Margherita pizza ($10) is a perfect one-size-fits-all kind of pie and it’s quite possibly the best pizza I’ve had in Boston: the dough has the ideal char, chew and crumble, giving way to a sweet and barely acidic tomato sauce. The heart of the space is the showstopper of a pizza oven you don’t often see or experience a full-fledged oven of this caliber and the results are extraordinary. It’s a shortened version of the regular menu, and features pizza, wings, and Kobe sliders. It’s the kind of unpretentious food that you really want to eat. The food by executive chef Nicholas Dixon (formerly of Lucky’s Lounge and Harvard Gardens) is comforting, familiar, and delicious. At first glance, it feels like the kind of place to hang your hat for a few drinks and warm up with old and new acquaintance, but that would be a critical mistake.
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