Ever had a pizza created by a chef? With a medium crust that has a crispy-chewy "tooth" and flavor that makes you want to eat crust with no topping? How about a main sauce that is so good that you could eat it with a spoon? Maybe you'd like the chef to prepare a pulled pork topping that he has cooked sous vide before searing it up in the hot wood smoke? Yeah, and then what about that stone, wood-fired oven? Unbelievably, that's what you get at the new Napo. And, there are many inspired dishes coming down the pike from this clever "outside the box" chef.
The only gripe we've heard is that their hours are limited as they bring the restaurant up to speed. Currently they're serving lunch; breaking for preparation; re-opening for supper.
Give this place a try. You'll thank me.
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