From Our Editors
90 seconds. That’s how long Stone Neapolitan Pizzeria’s wood-burning oven takes to cook each pie. Imported directly from Italy, the heating chamber serves as the centerpiece of the open kitchen. Here, diners can watch chefs craft every Neapolitan-style pizza from dough made fresh daily, house-made mozzarella, and toppings such as speck, roasted red peppers, and arugula. The culinary team also tosses salads made to order and piles meats such as prosciutto and turkey onto Italian deli sandwiches. Meals unfold on the fast casual pizzeria’s outdoor patio or within an indoor dining room adorned with pop art, floor-to-ceiling window views of Point Stake Park, and environmentally friendly furnishings. These include reclaimed wood tables, 100% recycled chairs, and lighting fixtures powered by fireflies.
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