Burgers, pizza and pasta, built in front of you on Bedford Avenue.
Dry-aged chuck smashed on a 500° griddle, American cheese melted right on the patty, and a brioche bun toasted in beef fat.
Dough rested for 48 hours, San Marzano sauce spread in one slow spiral, and every topping laid down before a blanket of mozzarella.
Bronze-cut spaghetti made in-house, tossed with Gulf shrimp, PEI mussels and blistered cherry tomatoes in a white-wine pomodoro.
Our patties are ground in-house each morning from dry-aged chuck and brisket, then smashed thin for a crust you can hear.
Two smashed patties, aged cheddar, tomato, red onion, house pickles, butter lettuce and Fork sauce on sesame brioche.
Half-pound chuck patty, American cheese, lettuce, tomato and shaved onion.
Applewood bacon, sharp cheddar, crispy onion strings and bourbon barbecue sauce.
Roasted wild mushrooms, melted Swiss and black truffle aioli on a toasted potato bun.
Buttermilk-fried chicken thigh, Calabrian hot honey, crunchy slaw and dill pickles.
Black bean and roasted beet patty, pepper jack, avocado and chipotle mayo.
Dough is cold-fermented for 48 hours, stretched by hand to order and baked on stone until the crust blisters.
Pepperoni, cremini mushrooms, bell peppers, black olives, mozzarella and fresh basil.
San Marzano tomato, fior di latte, basil and Sicilian olive oil.
Cup-and-char pepperoni, mozzarella and a drizzle of chili honey.
Whipped ricotta, mozzarella, garlic confit, lemon zest and black pepper.
Fennel sausage, broccoli rabe, provolone and Calabrian chili.
Thin pan pie with garlicky tomato, low-moisture mozzarella and pecorino.
We roll and cut every shape each morning, cook it to order and finish it in the pan with the sauce.
Gulf shrimp, PEI mussels, cherry tomatoes, white wine, garlic and chili.
Tomato cream, Calabrian chili and Parmigiano-Reggiano.
Tonnarelli, Pecorino Romano and toasted cracked black pepper.
Slow-braised beef and pork ragù, whole milk and Parmigiano.
Maine lobster filling, saffron brown butter and chives.
Potato gnocchi, Genovese basil pesto, burrata and pine nuts.