We could list Pizza Rock chef Tony Gemignani’s credentials, the many awards and titles he’s won. But we’ll just say this: The man knows his way around a pie. And there are plenty on the menu at this downtown restaurant, where the pizzas are listed according to their cooking temperature and type of oven. Purists will want the Margherita Napoletana (baked in a 900-degree wood-fired oven), while more adventurous types might opt for the Cal Italia with gorgonzola, prosciutto and fig preserves (650-degree gas brick oven) or one of the Romana varieties (700-degree electric brick oven)—long, thin pies with three different sets of toppings. The decor is unfortunately more focused on the rock than the pizza, but the food is worth the view of a decorative truck parked in the dining room.
Pizza Rock - Downtown
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