Pizzeria 201

About

This neighborhood pizzeria applies the discipline of Neapolitan technique to wood-fired pies while keeping the menu lean—expect properly fermented doughs, high-quality imported ingredients, and the kind of restraint that signals respect for both tradition and local palates. The wine list tilts Italian, favoring regional producers that pair naturally with pizza and whatever pasta specials rotate through the kitchen. It's the kind of place where ownership matters because every choice, from flour sourcing to table setup, reflects someone's actual standards rather than focus-grouped appeal.

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