Short Main - Gloucester

The food is decent, with some standout dishes, but the service really fell short. Several items never arrived, and our water glasses remained empty throughout the entire meal.

Once seated, our waiter was incredibly polite and attentive, offering us his recommendations for pizzas. After looking over the menu, we decided to order for our party of three. To start, we got a dozen oysters (two of each type available), which arrived cold, fresh, and absolutely delicious. The cocktail sauce served with the oysters was an excellent complement. Now, onto the pizzas: we chose the margherita, the ricardo, the funghi, and the louis primo. The pizzas are on the smaller side, so three to four is a good amount, especially if you want to sample several. The margherita was tasty but felt the most basic in comparison to the others. The freshness of the basil and sauce enhanced the margherita, but ultimately it was quite simple. The louis primo was a step up, featuring cheese and sausage, along with a bit of heat from the peppers and onions—a must-try. The ricardo was equally delicious, with the soppressata bringing everything together beautifully. However, the standout was undoubtedly the funghi pizza. This white pizza, topped with mushrooms, cheese, onion, and a touch of lemon was nothing short of a showstopper. I particularly appreciated that they used smaller mushrooms rather than just chopping up large ones. The hint of lemon added a refreshing acidity that truly brought the pizza to life. If there’s one pizza you must order, it is definitely the funghi. Overall, the New York Times nailed their review, and it’s a shame Massachusetts doesn’t have a Michelin Guide because this place truly deserves more than just praise—it deserves a star. When you hear my Italian father tell the waiter that this is the best pizza he’s had in the country, you know it’s the real deal. Initially, I thought oysters and pizza would be an odd pairing, but they complement each other so well that now I can't imagine having pizza without them. The locally sourced produce highlighted on the menu from nearby farms adds an extra level of freshness that’s hard to beat. I genuinely believe this place might have the best pizza in the state, and it's absolutely worth the drive, no matter where you’re coming from.

We enjoyed an amazing meal at this restaurant. I tried a non-alcoholic cocktail that has stayed on my mind for weeks. We began with bluefin tuna tartare and half a dozen oysters, which were delightful. For the main course, we had a couple of fantastic pizzas made right before our eyes. I highly recommend this place! It was so good that I completely forgot to take any photos.

Very good pizza but doesn’t quite live up to the hype. My wife and I drove here from Salem, about 40 minutes, after reading about it in the NYT. No doubt the pizza was very good, but if you are expecting something transcendent you might be slightly disappointed. If I lived in Gloucester or a neighboring town I would be thrilled to come here all the time, but if you are thinking of driving more than 45 minutes, you might be slightly let down.

Pizza is unreal. Loved the drinks and vibe and Krista the bartender is fantastic