In what was a former Exxon Mobil station, pizza mastermind Giulio Adriani is now turning out Neapolitan-style pies.

The now repurposed pizzeria has a domed brick oven from which these crisp speciality pizzas emerge, lovingly made with non-GMO and locally-sourced ingredients. The menu also features Adriani’s famous fried montanara pie, as well as arancini and fried calamari. Bratislav Glisic is consulting on the drinks menu - his former role at Employees Only - and creating the likes of new-fangled margaritas and barrel-aged cocktails from the big bar to be paired with specific pizzas. 

There are long communal tables and the original garage doors open out onto a large tree-lined terrace, that will really come into its own come spring.

Ideal For

Pizza ingenuity.

Signature Dishes

Adriani's signature pizza, the Montanara, an authentic Neapolitan pie where the dough is flash-fried, toppings are added, and the pizza is finished off in a 1,000F-degree wood-burning oven.

Signature Drinks

The menu will help you pick a cocktail to pair with your pizza.