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At Nick and Aron’s, the ovens take up almost every square foot of the available cooking space. That’s what happens when you inherit a space designed to be a bakery, not a restaurant. Fortunately, if ever there was a culinary duo that was up for the challenge of operating such an oven-centric dining establishment, it’s Nick Yapor-Cox and Aron Ford, who were bakers by trade before they ever thought about running a pizzeria. You can see that pedigree in the impressive display of sourdough breads and pastries that catch your eye as soon as you walk in. But the secret to the restaurant’s success is that the kitchen only serves dishes that achieve their peak deliciousness when they’re cooked in an oven: sourdough-crusted pizzas (the same kind served at sister restaurant Nick’s Pizza), of course, but also mussels, lamb meatballs in housemade harissa sauce, and one of the best versions of roast chicken in town.

— Luke Tsai

Hours: Mon. 7 a.m.–10 p.m., Tue. 7 a.m.–2 p.m. Wed.–Sun. 8 a.m.–10 p.m.

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Price: $$

Payment Type: Cash, Visa, MasterCard

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