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Wood-fired pizza in a Little River spot that feels like a party someone forgot to announce, concrete floors, dim lighting, and a natural wine list long enough to make you forget you came for the pizza. The pies come out of a wood-burning oven behind the bar with char that means it, and the crust cold-ferments for two days before it ever meets a topping. The Michelin Guide gave it a Bib Gourmand. Reservations are a good idea.
The awards strongest first
- 50 Top Pizza 50 Top Pizza USA Excellent Pizzerias
- Michelin Guide Bib Gourmand
- Esquire #16 · The Best New Restaurants in America
- Miami New Times 2025 · Best Restaurant (MiMo/Little River) · Best of Miami New Times
One number, weighted & current 82
How we scoreThe dishes from the writeups
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Tiramisu
“The tiramisu is very convincing, well-balanced and pleasant in the closure.”
50 Top Pizza -
Papaya with kumquat
“An astute selection of starters (try the papaya with kumquat) and one of the city’s longest lists for natural wines only add to the appeal of this essential pizzeria.”
Michelin Guide
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