Two siblings, one nonna, a wood oven from Naples.
Lucia and Marco grew up in their grandmother's kitchen in Bologna. The pasta in this restaurant — every shape, every sauce — comes off recipe cards she wrote by hand in 1962, and which we've never thought to change. Why would we?
The pizza is a different story. Marco apprenticed in Naples at Da Michele for two years before we opened. The oven came over on a freight ship in 2008, and we've been firing it every night since. It hits 900°F by 4 pm. It cooks a pizza in under ninety seconds. It is, frankly, the boss of this restaurant.
What you won't find: a long wine list. A printed brunch menu. A second location. We've turned down all of these things and we'll keep turning them down. We make five things, every night, for sixteen years. It's enough.