I'd book ahead if you're going
I'd book ahead if you're going. It fills up even midweek and it isn't a big room. The staff are mostly Italian and it shows in how the floor runs — happy to walk you through the menu, and good on the wine, most of the reds European and better handled by a recommendation than a guess. Pinsa is what people come for, the base light and crisp rather than heavy and bready, and they do half sizes that still turn up about the size of a normal pizza. Pasta is made in house, and portions across the board are big enough that sharing makes sense. Dietary requirements seem to get sorted without any fuss, and there's a set menu if you'd rather just hand the decision over. Italian music in the background, no stiffness about the place. I stayed longer than I meant to.