Stop by for Roman-style pizza al taglio (“by the cut”). What’s the difference between it and its Amerincan counterparts? For starters, it’s rectangular. The dough rises slowly (fermented over the course of three days at a chilly 72 degrees) and then is baked before the sauce and toppings are added. This yields a crust with a firm, crispy base and a light, airy top—perfect street food you can eat one-handed with a wine glass in the other. Weekly features rotate with seasonal toppings and house-cured meats.