City Pizzeria

About

This neighborhood spot fires Neapolitan-style pies in a wood-burning oven, keeping the operation deliberately modest—no frills, just properly fermented dough and quality ingredients allowed to speak for themselves. The wine list skews Italian and approachable, chosen by people who actually drink what they pour, making it easy to find something that pairs naturally with whatever's coming out of the kitchen. You'll find the kind of place where regulars have their standing orders and the kitchen moves at its own pace, indifferent to the craft-casual restaurants surrounding it.

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