Blue Ribbon Artisan Pizzeria
Fresh, locally sourced ingredients as well as house-made fresh mozzarella, rich, garlicky tomato sauce, and fennel sausage. The dough is fermented for three days and baked a few minutes longer than traditional Neapolitan pizza, giving it a thin, crackling crisp crust and soft crumb.
Adornments are simple and high quality, from the brightly flavored Signature pizza topped with fresh mozzarella, ricotta, lemon zest, red onion, basil, and extra virgin olive oil, to the Staff Favorite (house tomato sauce, sausage, basil, Parmigiano Reggiano, and a drizzle of heavy cream).
Popular and delicious starters include local sweet-corn soup; a Caesar salad that uses heirloom Little Gem romaine, Parmigiano Reggiano, and garlicky bread crumbs; and the yellowtail tuna crudo, fresh local yellowtail, Haas avocado, ruby grapefruit, and lemon olive oil.
There’s only one dessert on the menu, but try to save room for it. It’s a sinful butterscotch pudding, smooth and creamy under its topping of salted caramel and whipped cream. Don’t feel guilty if you decide not to share.