Tue–Sun, from 5pm
12 Mill Street
One oven. Oak logs only. Dough that rests for two days before it ever sees the fire.
48hours
Our dough is mixed on Monday and rests until Wednesday. Slow is the whole recipe.
900°F
Seasoned oak, burned down to a bed of coals. No gas, no shortcuts.
90seconds
That's all it takes. Blistered, soft in the middle, straight to your table.
"Same oven for twenty-six years. It still teaches me something every night."
Marco Bellini, chef
This is a concept site, so no booking is made.
