Wings & sides

Wings here go through the brick oven, not a fryer, so the skin picks up char and a little smoke before they are tossed in buffalo, garlic and parmesan, or left plain with salt. Garlic knots are tied from the day's dough and finished with garlic butter and grated cheese while they are still hot.

The rest of the sides keep it simple: a house salad that is actually cold and crisp, breadsticks with sauce, and a couple of desserts that rotate. Sides are timed to come out with the pizza, so nothing sits around waiting for the rest of the order.