This olive-green SoFlo spot is no frills, which is to say that the space is a touch austere, with a few small communal tables, a lot of hard surfaces, and harsh lighting. But the pizzas feature a dramatically hand-tossed crust that is perfectly baked in the wood-fired oven; the toppings are farm-fresh; and the meats are house-cured. That oven is the only heat source, so everything is cooked under its dome, from those pizzas to the seasonal antipasti (generous platters that include roasted and pickled veggies, cheeses, olives, and slices of house-cured coppa, pastrami, and guanciale). The vision of founding chef Michael Sohocki is evident here, with excellent execution by chef Jason Garcia and his team of dough tossers.
City: San Antonio
Drinks: Beer & wine