Modestly loaded pies emerge expertly bubbly and charred from a centerpiece brick oven. Ingredients are simple but top-shelf, including homemade tomato sauce and meatballs, which join the likes of spicy sopressata, smooth clumps of fior di latte, and ample supplies of torn fresh basil and EVOO. Deep booths are perfect for leaning in over a luscious mound of burrata with reduced balsamic. Dinner daily.
1134 E 54th St, Indianapolis, IN, USA