Pizzeria Grata

About

This wood-fired pizzeria turns out properly charred Neapolitan pies with the kind of crust that shatters under your teeth, built on the kind of obsessive sourcing you'd expect from someone who actually cares about their dough fermentation and tomato provenance. The wine list skews Italian regional—natural wines and small producers that pair with both pizza and whatever pasta special emerged from the kitchen that day. It's the kind of place where the owner is usually in the room, and you can tell they're making decisions based on what tastes right, not what maximizes margins.

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