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The wood-fired oven sits in plain view, warming a room that splits the difference between a casual neighborhood pizzeria and something a bit more considered. Long-ferment dough is the house commitment here, producing a light, airy base under toppings that lean into Italian tradition without ignoring where they actually are. Cortázar grew up nearby, which has nothing to do with the pizza but is a good excuse to make an afternoon of it.
One honor, in evidence:
The record strongest first
- 50 Top Pizza 50 Top Pizza Latin America Excellent Pizzerias
One number, weighted & current 66
How we score
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