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A sliver of a room on Mt. Pleasant Street where the bar fills up fast and wood-oven pizzas share the menu with Greek-leaning small plates. The team came up through Tail Up Goat, and the cooking has that same instinct for herbs, brightness, and a little crunch. Pizzas run from a classic red-sauce cheese to halloumi-and-squash combinations that have no business being as compelling as they are. Bring an appetite for the whole menu.
The awards strongest first
- Washingtonian #67 · 100 Very Best Restaurants
One number, weighted & current 64
How we scoreThe dishes from the writeups
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Classic cheese pizza
“Classic cheese pizza is everything it should be, with a gutsy red sauce and hits of mozzarella and Parmesan, while variations such as a halloumi-spinach-squash pie also wow.”
Washingtonian, 2026 -
Halloumi-spinach-squash pie
“variations such as a halloumi-spinach-squash pie also wow”
Washingtonian, 2026 -
Lemony gigante beans
“And don’t forget bookends like lemony gigante beans with crispy breadcrumbs or caramel-drizzled walnut-apple cake.”
Washingtonian, 2026 -
Caramel-drizzled walnut-apple cake
“And don’t forget bookends like lemony gigante beans with crispy breadcrumbs or caramel-drizzled walnut-apple cake.”
Washingtonian, 2026
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