All of the plates on the menu (priced at $11 and under, obviously skewing Italian) are fired in the restaurant’s oven. There are several pizzas—goat cheese with Yakima peaches, bacon rosemary, a sausage-arugula-fontina, your standard margherita—and two varieties of calzone. Where are the eggs, you ask? In a frittata of smoked mozzarella, parmigiano, sausage, and veggies; or baked sunny side up in a “fiery” tomato sauce. Or, as is popular these days, you can ask for one on the margherita pie for a dollar more. A couple of pastries—the scones in particular are a hit—round things out.
Brunch runs 9–2 on Saturday and Sunday.