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There's been a lot of buzz—all well-deserved—for this tiny joint on second and main, so expect long lines.
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There's not much seating here—A long communal table with sharp red stools...
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...and some seats along the window.
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But first, queue up to order for Rome-style pizza al taglio, literally “pizza by the cut".
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The pies here are meter-long rectangles of thick, chewy crust cooked in carbon steel baking pans...
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...and topped with whatever the season suggests (like fennel fronds, for instance!)
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The ordering process can be a little puzzling at first. But we've got you covered. Here's what you've got to do -
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1: Step up to the counter and marvel at the lineup of five or six pizzas.
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2: Tell the staff how big a piece you can handle and they'll snip it up with a pair of large scissors.
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2: Tell the staff how big a piece you can handle and they'll snip it up with a pair of large scissors.
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Oh, did we mention you pay by weight?
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The spot is open only from 11-3 and appropriately, there's beer and wine to go with lunch.
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Here's some trivia: "Gabbiano" is the Italian word for seagull, hence their logo!
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