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Inventive, California-style thin-crust pizzas are the focus of Charlie (Pizzaiolo) Hallowell’s latest endeavor. Monterey Bay squid, wild nettles, Calabrian peppers and egg, potatoes, and pancetta are among the organic ingredients used to top off the tender, chewy house crust. Appetizers such as fritto misto or house-made Burrata show the same quality as their Pizzaiolo cousins. Intriguing wine and cocktail list. The attached Boot and Shoe Café offers pristine espresso and pour-over coffee from Sightglass, house-baked pastries, and a couple of hot breakfast and lunch specials.

— John Birdsall

Hours: Café: Tue-Fri: 7 a.m.- 2 p.m. Sat-Sun: 8 a.m.-2 p.m. Lunch: Tue-Fri: 11 a.m.-2 p.m. Dinner: Tue-Thur: 5:30 p.m.-10 p.m. Fri-Sat: 5 p.m.-10:30 p.m. Sun: 5 p.m.-10 p.m. Brunch: Sat-Sun 10 a.m.-2 p.m. Closed on Mondays

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Payment Type: cash, American Express, MasterCard, Visa

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