Pizzeria fires up cheesy crusts in a coal-burning oven..
True to its name, the restaurant doesn't use gas or wood-burning ovens to bake its signature pies. Hot coal gives the pizzeria's thin crusts a crunchy texture and charred outer rims. Patrons don't mind their blackened fingers. They gladly wait for an available table, angling for their turn to bite into the unique "well done" pies. Specialty pizzas include ricotta and meatballs, Philly cheese steak, and frittata. The coal oven also bakes up roasted chicken wings, Focaccia bread sandwiches, and a handful of pasta entrees for a neighborhood crowd stacked with couples, older families, and business professionals.