It was worth the wait. And we got to see these tasty, blistered, chewy-crust pizzas being made. By the time we sat down we decided to order two pies - Margherita and Abruzzo. The Abruzzo came topped with locally sourced pork and beef meatballs. Both were delicious and deceptively filling.
Other offerings include Panuozzi - wood-fired sandwiches utilizing the same pizza dough, salads, cheeses, and salumi. A short wine, beer, and cocktail list round out the menu.
Check out some photos:
|Shaping the Dough|
|Right Out of the Oven|
By the time we finished lunch service was over and the wait staff was still turning folks away. So glad we happened upon Lampo.