Italy’s living room, in London.
Taste Buds, Meet Fireworks
Taste Buds, Meet Fireworks
Goods to Take Home
We marinate our golden chicken sandwich breast overnight in garlic-herb buttermilk, hand-bread it in a seasoned coating, and fry it to a deep golden crisp served on a buttered brioche bun.
We bake our apple pie from scratch each morning with Granny Smith and Honeycrisp apples, a touch of nutmeg, and a hand-crimped lattice crust served warm à la mode.
Our artisanal pepperoni pizza is fired in a stone deck oven, layered with house-made San Marzano tomato sauce, whole-milk mozzarella, and sliced cup-and-char pepperoni.
We stack two freshly ground beef patties with double American cheese, crisp lettuce, vine-ripened tomato, and our secret burger sauce on a toasted, sesame-seeded bun.
Why We Heat the Skillet
We’re a small brigade of chefs, servers, and hopeless food nerds who believe good meals should feel like good conversations—full of surprises, short on small talk.