Sourdough pizza and natural wine restaurant opened in 2021 by chef Javier Ramirez and co-founder Andreina Matos. Known for pies with a 48-hour cold-fermented crust fired in a wood-burning oven (za'atar, Sichuan peppercorn, burrata toppings), plus produce-driven small plates and a deeply curated natural wine list. Ramirez ranked No. 35 at the 2025 Best Pizza Awards in Milan and holds four-time Michelin Bib Gourmand recognition.
Only you see this. What you ordered, what you'd order again, the table to ask for.
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Small indoor dining room with circular booth seating and minimal white walls; a shelf of natural wine bottles doubles as decor and a menu.
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