Sequestered just around the corner from Dahlia Lounge, Tom Douglas has carved out a shrine to beautifully blistered crust and tantalizing toppings. With many ingredients produced in-house or procured locally, each new day brings a revised menu of starters (like apples and prosciutto, ribollita, beets with greens) desserts (pecorino with pears, cannoli, affogato), and half a dozen pizzas.

Even with relatively few options, choosing is still a challenge. The mozzarella and San Marzano tomato is simple perfection. So is the cherry bomb pepper and sweet fennel sausage combo, but the pie topped with foraged mushrooms and truffle cheese is fairly ethereal. While the house white or red is offered by the glass, half-carafe or carafe, you can also splurge on Barolo at $120 a pop. Tables are tall and communal, seats are comfy, and though there's not much of an outside view, diners can watch the inner workings of the Dahlia Bakery through a glass wall, allowing ample time to consider a take-home treat. Coconut cream pie, perhaps?

Categories: Restaurants

Official Website | Directions | Nearby Businesses | Send to Cell