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Tiny Farina opens at 5 nightly and keeps at it until they run out of pizza dough. On day one, they made enough for just over 60 pizzas and promptly sold out. They’re now making enough for nearly 100 pies a night and they’re still running out. Popularity has everything to do with the simplicity and quality of reasonably priced facsimiles of Italian classics like the Funghi (with lashings of arugula) and the Calabrese (with dollar bills of soppressatta). J.C. Poirier’s dough is Neapolitan in its thinness but slightly firmer than most, giving it a chewier consistency that isn’t unwelcome. Sparkling and filtered still water both free.

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