The chefs at Rivermont Pizza regularly take a creative bent with their wood-fired pies, such as The Hutcherson, which arranges caramelized onions, cheddar, granny-smith slices, and virginia country ham over a layer of red sauce. Upscale ingredients such as pancetta, cremini mushrooms, and goat cheese regularly top crusts, and hoagies hug fillings of locally made tofu, cherry peppers, or thinly shaved roast beef. Committed to local harvesting, the basement-level eatery plucks nearby ingredients whenever possible, and though its wood-burning oven only holds five pizzas at a time, guests are invited to pass the time listening to live local bands, participating in trivia contests, or playing tiddlywinks with the roasted sweet-potato medallions on the wilted-spinach salad.