They claim it to be the first wood-fired brick pizza oven on the West Coast, and I'm certainly not going to deny them that distinction. The crucial part is that they sure know how to make pizza and cook it to perfection in that 70 year-old oven.
After a YELP check for nearby restaurants and a resounding recommendation from the bellman, our group of six headed for Tommaso's. They don't take reservations, so we got there early which was good. Tommaso's is not big and it filled up fast after we arrived. We all ordered pizza of several different types, and shared around.This is excellent pizza, some of the best I've ever had! Thin crust and great flavors abound. All fresh ingredients.
A busy, but efficient wait staff makes this seem like a family place, or at least like you've been going there for a long time. We only tried the pizza, but everything we saw coming out of the small kitchen looked and smelled great. There was pizza left over and it tasted just as good the next day for lunch.
Moderately priced and terrific value for the quality of food and service!