DOP Margherita
The Definition of Pizza
In 1889, King Umberto I and Queen Margherita visited Naples, which had formerly been the capital of the southern kingdom – a Napoletana pizza maker named Raffaele Esposito wanted to honour their visit and the Margherita was born.
We make our DOP Margherita in the traditional way. Everything from the oven to the ingredients are imported and made to an exacting AVPN-certified standard – exactly as you might find on the streets of Napoli.
The New Yorker
Welcome to the New World
New York-style pizza all began with the opening of America’s first pizzeria, Lombardi’s, by Gennaro Lombardi in Manhattan’s Little Italy neighbourhood in 1905. Along with it, came the all-familiar toppings such as the modern classic – pepperoni.
When our pepperoni cooks, each slice puckers into the flavour frenzy we’ve all come to know and love – no phony bologna.
The Aloha State of Mind
Our Take on a Canadian Classic
Sam Panopoulos, a Greek-born Canadian, created the first Hawaiian pizza at the Satellite Restaurant in Chatham, Ontario, Canada in 1962. The name Hawaiian comes from the brand of tinned pineapples used – love it or loathe it, the rest is history.
Our twist incorporates the finest Canadian bacon, a pineapple compote (yes, compote) with chilli oil – served on the side. Even the anti-Hawaiian pizza crowd will enjoy this tasty interpretation.
The Real Jeremiah
Invented by our founder, Jeremy
We stand by our leader and this Calgary original. Jeremy Hube invented his namesake pizza in 2018, while employed as a pizza maker at LDV Pizza Bar in Calgary’s Bridgeland neighbourhood. We like to think it was the first time honey was used as a key ingredient.
Renamed ‘The Real Jeremiah’, our pizza remains a fan-favourite and finds itself, pride of place on our menu to this day. Except no imitations.
Thursday Wine Night
Enjoy 25% off select wines by the bottle every Thursday night from our Campania-focused wine list.
Happy Hour
Pizza and beverage dine-in specials from 4pm to 5pm and 9pm to close daily.
The New Yorker 20
San Marzano tomato sauce, pepperoni and mozzarella.
Salsiccia & Rapini 20
House-made Italian fennel sausage, Rapini and Mozzarella (no tomato sauce). Served with a side of chili oil.
Mixed Olives 6
An oven-warmed medley of Castelvetrano, Ceringnola and Leccino Olives.
Bread and Burrata 14
Sourdough bread, topped with burrata cheese, arugula, extra virgin olive oil and aged balsamic.
Beers on Tap 8
Italian, German and local beers. 0.4L
Wines by the Glass $2 off
White, Red and Prosecco glass Pours.
Starlino & Tonic 10
Starlino ‘Arancione’ Aperitivo, Tonic Water, served over ice. 2oz
Negroni 9
Campari, gin and sweet vermouth. 2oz
