The menu · off the oak fire
What comes
What comes
out of the beast.
Everything below is baked in the one oak-fired oven, ninety seconds a pie. Prices are per pie or per plate. The natural wine rotates, so the glass pours change with the week.
Wood-fired pies · 12 inch
MarinaraSan Marzano, garlic, oregano, oil. No cheese. The oldest pie there is.
15MargheritaSan Marzano, buffalo mozzarella, basil, oil. The one we judge ourselves by.
18'Nduja & hot honeyheatSpicy Calabrian sausage, fior di latte, a thread of chili honey off the char.
22Clam & garlicno redLittleneck clams, garlic, oregano, lemon. White pie, no sauce, the way it should be.
24Mushroom & taleggioRoasted maitake, taleggio, thyme, black pepper, a little garlic cream.
21Sausage & broccoli rabeFennel sausage, bitter greens, provolone, chili flake. A Federal Hill plate on a crust.
23To start
Oak-blistered breadLeftover dough from the fire, olive oil, sea salt, a rub of garlic.
7Marinated olives & peppersCastelvetrano, Cerignola, sweet fried peppers, orange peel.
9Chicories, anchovy, lemonBitter winter greens, white anchovy, parmesan, a sharp lemon dressing.
12Meatballs in the ovenThree, baked in the dome in San Marzano, ricotta, basil.
13Natural wine · by the glass
Frizzante, skin-contact whiteWhatever Nadia has open. Cloudy, dry, a little wild. Ask.
12Light red, chilledA juicy, low-tannin red we pour cool. Drinks well with the clam pie.
13Structured red, decantedSomething with grip for the sausage and rabe. Poured from the decanter.
15The rest of the listTwenty-odd bottles, mostly Italian, all low intervention. The book is on the table.
by the bottleDolci
Olive oil cakeBaked in the cooling oven, orange, a spoon of mascarpone.
9AffogatoFior di latte gelato, a shot of espresso poured at the table.
8The chalk slab by the pass is the real menu on Tuesdays. Off-menu pies, whatever the market gave up that week, written in Marco's hand and rubbed out when they sell through. If you see one you want, order it before it is gone. It will not be printed anywhere.