Trendier than the average pizza joint, this Belmar restaurant is owned by James Beard Award nominee Mark Tarbell. Two wood-burning brick ovens dominate the interior, which also contains metallic pendant lights, polished-wood communal tables, and a black-and-white photographic wall mural depicting two women’s smiling faces. Out front, a canopied patio provides additional seating when the weather is pleasant. Available in gluten-free varieties, the signature thin-crust pizzas are topped with fresh local ingredients such as house-made mozzarella, organic basil, and wood-smoked portobello. For dessert, the oven-baked cinnamon doughnut with chocolate-espresso mascarpone is a longtime favorite.
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