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A wood-burning oven is the centerpiece of this restaurant, quite popular in Edwardsville and worth the trip across the river from St. Louis. From that oven come thin-crust pizzas both simple and sophisticated. The "Prosciutto" is an elegant pie with fingerling potatoes, roasted garlic and rosemary joining the cured pork. The "Jerk Chicken" is more playful, a tasty variation on barbecue-chicken pizza. The wings, roasted in the oven, are excellent, whether as an appetizer or an entrée.