Owner and head pizzaiolo Chris Iacono, brother of Lucali owner Mark, offers just two items: pies and calzones, both meant to taste just like they do at Lucali, where Iacono cooked a few nights a week for several years. Diners choose the toppings they want from a chalkboard on the wall and then options like pepperoni, shallots, peppers, garlic, and basil are sliced to order, out in plain view, and fired in Iacono's brick oven on pies topped with a mix of Buffalo mozzarella, low-moisture mozzarella, and Parmesan. Unlike at Lucali, there's wine and beer: six of the former and five of the latter.The 30-seat spot is dim and candlelit, but also kid-friendly: "I’m trying to make it as homely as possible," Iacono says.
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