We split the Bibb Salad containing bibb lettuce, basil, Mexican marigold and cream. Light, crisp with great texture and flavor. At one point in the meal, our server apologized profusely for the delay of our pizza, but honestly we did not notice a delay. Shortly thereafter the main attraction arrived. The Fresca pizza (prosciutto piccante, arugula, cherry tomato, mozzarella, olive oil and Parmesan), has all the elements of a great pizza. The foundation is the thin Neapolitan style pizza crust, which is crunchy yet not too crunchy to fold over. The salty, earthiness of the prosciutto played well against the sweetness of the tomatoes. The nutiness of the Parmesan and the peppery crunch of the arugula on top brought it all together. For dessert we tried the Sacher Torte which came with small scoops of chocolate, mint and stracciatella ice cream and whipping cream. The ice cream and the whipping cream added the right balance to this firm chocolate cake. A sweet note to end the meal.
The fresh/uncomplicated theme I mentioned carries over to every aspect of the establishment. Service is honest and discreet. Some of those that attended our table seemed to follow the "blend into the background" school of thought. They came with water refills or to clear dishes without being noticed until they walked away. Even the decor is incredibly spartan, the white surfaces with medium wood remind me of a modern twist on something one might find in a Mediterranean fishing village. The lighting is well done, the music is at the perfect level for the activity present and the only ornaments in the spare space are that gorgeous pizza oven and the incredible pottery by artist, Ben Brandt, that lines the wall above the bar. The all white vessels have a Greco-Romanesque feel and are a perfect fit. We were told that the fingerprints on each vessel is reminiscent of the fingerprints one may find in raw pizza dough. How appropriate. (Cathy)