"They make pizza a little differently in St. Louis, Missouri, using a cracker-thin yeast-free crust that's cut into squares, topped with a processed white cheese called Provel."
The toppings are good but I personally didn't love the dough. Their entrees look more appealing, like the strip steak and pork chop. More research needed!
Today is opening day for this Clinton Hill spot. A veteran of Jean-Georges Vongerichten's kitchens is cooking potato-lardo pizzas, seafood and more in the wood-fired oven. Read more