"If you can’t stomach eating your pizza with a knife and fork, this probably isn’t the place for you. But it’s also probably worth getting over that in order to sample the Naples-meets-New York-style pies at this casual neighborhood gastropub in Charlestown’s Hayes Square. The wood-oven-fired pizza here’s got that Neapolitan thin crust and puffy edge of charred bubbles, with the sauce, cheese, and other toppings becoming deliciously wet at the center. So, suck it up—literally. Grab that knife and fork, and dig into signatures ranging from the straight-up-and-simple Marg (tomato, mozzarella, basil) to the out-there Freebird (smoked chicken, pickled collard greens, mozzarella, Alabama white sauce, pork cracklins)." - Elizabeth Wellington, Andrew Sessa
