Wood-fired cooking arrives in Clinton Hill via this Italian-inspired tavern. For over a decade, Justin Bazdarich (yes, the very same vet of Jean Georges) worked the flames at the log-fueled grill and oven, dispatching smoke-kissed pizzas from an open kitchen. Bechamel is in high demand here, serving as a base for several 12-inch rounds, including the White Album with roasted garlic and all the cheeses—mozzarella, ricotta, Provel, pecorino, and parmesan—and the Kind Brother with charred and wild mushrooms, smoked mozzarella, and a cracked egg on top. Freshly spun up pastas also make the menu, with Cacio Pepe and Broken Meatball Ragu. Drinkers can choose from seven draft beers, a number of canned beers and Italian and American wines. Tools, parts and equipment from the former occupant, an automotive shop, decorate the 60-seat space.
Updated with reporting by Morgan Carter