If you like your pizza thin and crisp, made from organic or gluten-free flour and adorned with tasty organic toppings, then this 1950s-style diner is the place for you. Some unlikely combinations include the “green” pizza—topped with zucchini, ricotta, mint, garlic, and lemon (with optional chili)—or the potato-topped pizza with caramelized onions and pancetta. Some have the traditional tomato base, others an olive-oil base. There’s also meatballs or a vegetable pasta for those who don’t want pizza.
- Frommer's Staff