Loved the classy, upscale yet Italian styling of the place. Great menu of unusual pizzas and antipastas. The attempt at making "original Napoli-style" pizza is good, but not perfect.
We had the 4-cheese with porcini mushroom pie. Great combination of cheeses and the mushrooms were excellent. Napoli-style? Well...Yes, they have the old-world wood-burning pizza "oven". Yes, they use the freshest of ingredients. Yes, the hand-tossed, irregular-shaped pizzas come out with a beautiful blistered-spotted crust and the toppings look delicious.
BUT - they fell short of the "Napoli-style" moniker. Why? The pizza was essentially only partially cooked in the center - either because it wasn't rotated properly in the oven, or was simply undercooked (my assumption). The center was not even hot - actually more luke-warm and crust was soggy and limp (I hate that!).
Also - could have used a bit more "kick" in terms of spicy - seemed a bit bland and unexciting.
And the dough was a bit rubbery to me - personal preference maybe...
I may go back, but would be specific in how I wanted my pie to be cooked and maybe change to a different topping mix for added variability.
The buffalo cheese and proscuitto appetizer was excellent - cheese was fresh (Large portion!) and the proscuitto was fresh and silky as butter. Highly recommend. You could have this with some bread and a bottle of wine and call it dinner-for-2...
Wine list is mostly Italian and unassuming - served in an old-fashion-like glass as in Italy (not wine stemware). Service was excellent.
Another great part? The free mini-cannoli they give you when you exit. My wife and I fought over the last bite (she won, as usual...). Excellent!