At the heart & soul of everything we do is our oven. “It’s a dramatic piece that sits right in the middle of the kitchen,” says our James Beard nominated Executive Chef Paul Kulik. “It’s a center piece, not only metaphorically, but also with the energy and 850 degree excitement of food constantly moving in and out, it’s a big part of what we do.” 

Our unique oven is designed to spec and manufactured in two stages, part in Italy by the internationally renowned Mugnaini team, and finished off in San Francisco by Stefano Ferrara of Mozzeria, whose name is synonymous with many of the great pizza ovens in America. Our Northern Italian style oven has a 3-minute pizza bake time and has a higher dome, which offers the versatility of doing wood fired meat, pasta & vegetable dishes. The outer layer is covered in Egyptian tile, which was specifically chosen for its ability to hold in heat.