Bar Camillo

Named after Count Camillo Negroni, the bar backs its signature cocktail with a deep list of wines on tap, spritzes, and amari. The kitchen's focus is pinsa, built on a blend of organic wheat and rice flours fermented for over 48 hours to create a crust that is notably light, crispy, and chewy. While the space is intimate—bordering on confined when busy—it carries the easy, familiar energy of a neighborhood local where regulars mingle. Save room for the house pistachio ice cream, a sleeper hit on a menu of Roman classics.