We are open Thursday, Friday, and Saturday from 5pm until we’re sold out of dough. Our last seating is around 9:30pm.

Our chef/owner Anthony makes all the dough every morning, and when we’re sold out, we’re out. Because he changes the dough a bit every day (it’s naturally leavened, made with sourdough starter, a mix of Italian flours, Sicilian sea salt, and water), our dough count varies slightly every day.

Though the majority of dough nightly is reserved for reservations via OpenTable, each night we save a small amount of dough and space for walk-ins. 

Our walk-in slots are available on a first come, first serve basis. We recommend arriving early to try to secure a slot. Typically the line for walk-ins starts by 4:00pm, sometimes earlier. 

We hold a limited number of tables and bar seats throughout the evening specifically for walk-ins. The largest party size we can accommodate is four guests.  Depending on your place in line and that night’s reservations, we may not be able to seat you at 5pm. If we have available dough but don’t have more space at 5pm, we would book you a table or spots at the bar for a later seating.  Each night is different based on several factors including the reservation flow, dough count, and any last minute cancellations. 

After we’re sold out, we start a waitlist and text guests throughout the night if a table becomes available. 

Please note that our waitlist is not a guarantee. Since we operate with the limited amount of dough prepared every day, a reservation would have to be canceled or a party must order less than one pizza per person in order for us to have dough available for parties on the waitlist. 

If something becomes available, we’ll text you asking to confirm within 5 minutes if you’d like the table. If we don’t hear from you after 5 minutes we’ll move on to the next party on the waitlist.