Open-air Neapolitan pizzeria right on the water along the Rickenbacker Causeway, using Polselli flour and San Marzano tomatoes in an oven imported from Naples. Two Venezuelan architects built it around the skyline sunset. Open Thursday through Sunday.
Only you see this. What you ordered, what you'd order again, the table to ask for.
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A Naples-imported wood-fired oven sitting on the Rickenbacker with the bay sunset right in front of you. The Neapolitan credentials are real — the pizza has the char, the chew, and the blister. Open Thursday through Sunday only.
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