“We take something we know, twist it and make it a little bit better,” says owner Megan Kee, who opened the restaurant in late 2020. Smoked salmon pizza, for instance, has a cream cheese base with capers and preserved lemon, while the sausage and pepper pizza offers a syrup with Japanese fermented black garlic. (The syrup brings out the flavors of the two toppings, Kee maintains.)
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