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Join us on Sunday, March 17th from noon to 5pm (or until dough runs out!) for open fire pizzas prepared by Chef Justin Smillie.
Chef-partner of the acclaimed Upland in New York City and author of Slow Fires, Chef Justin Smillie began his cooking career during his teenage years, quickly ascending through the ranks of NYC landmarks Mercer Kitchen and Gramercy Tavern before becoming the chef of the urban-rustic favorite Barbuto. He was the chef at Il Buco Alimentari e Vineria, where he won three stars from the New York Times.
margherita, tomato, fresh mozzarella + basil
$24
“cacio e pepe”, fresh mozzarella, caciocavallo, labneh + black pepper
$24
smokey mushrooms, mozzarella, aged provolone + zhoug
$26
local little neck clams, mozzarella, salsa verde + bread crumbs
$28
chopped olives, tomato, bitter greens, anchovy + chili
$25
ndjua, crushed tomato, mozzarella, provolone + wild garlic
$26
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Contact us to get on the Distillery “list” and purchase whisky that we are pre-selling now. We anticipate an initial limited release of bottles, and look forward to special cask offerings down the road. By getting on our list now, you will get the opportunity to purchase that same bottle number from future releases.
