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Editorial Reviews
Brick and clay ovens, fuelled by Okanagan hardwood, are the focal point at this popular pizzeria where local, artisanal ingredients fuel the pies. Pizzas have a tender elasticity with a blistered crust and the right char-from a classic margherita ($15) with Fairburn Farm buffalo mozzarella and fresh basil to the spectacular funghi ($15.50) with porcini cream, roasted mushrooms and onions,...
by vanmag
on April 30, 2014 from vanmag
"Exemplary" "Neapolitan-style" pies featuring "fresh toppings" and "wood-oven crusty goodness" have surveyors swearing these "casual" Italian "joints" Downtown have "raised the bar" for pizza, while "interesting", "satisfying" salads, antipasti and desserts also come "highly recommended"; the Cook Street locale is "more intimate" and Bridge Street a "little more open", but both leave eaters...
by zagat
on March 19, 2014 from zagat