Ma'ono chef Mark Fuller’s ventured into pizza in a small space on California Ave (and now the U District) where ’70s-era glass lampshades and two tastefully restrained beer signs filter their singular glow onto walls of faux brick and knotty pine. This is a bar, not a restaurant, with the no-minors policy and the broad list of cocktails to prove it (a small exception: an all-ages section up front on the Ave). Know this, though: Supreme produces the most masterful pizza crust you’ll ever find served in the company of boozy creamsicles and root beer slurpees. Slices are oversize, and come with a dozen different topping combos, from basic pepperoni to Italian sausage with ricotta, swiss chard, and cherry bomb peppers. Fuller’s Hawaiian roots mean the pineapple pizza (with Portuguese sausage in place of Canadian bacon) is on point. Get there early; the kitchen sometimes runs out of garlic knots.