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"We came once on a quiet weeknight and wondered why it wasn't more crowded. Our next visit was on a weekend and we weren't wondering anymore. It was packed. And deservedly so. The space is cavernous, the pizzas are fresh, and the service is attentive. If we'd stayed longer we'd have been back again. ..."Okay, it's not Braz, but it's a pretty reasonable facsimile, with pão de calabresa (the sausage bread starter), upscale pizza toppings, and wait staff who serve your slices for you. The alho e oleo (garlic and oil) comes with dried instead of fresh garlic, but it still does the trick. You can have two different flavors on one pie, and a grande does a pretty good job feeding two. Expect it to be pretty crowded on weekends, but there is a small overflow section upstairs.
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