Camillo

Named after the alleged inventor of the negroni, Count Camillo Negroni, the restaurant pairs its food with a drink lineup of classic Italian cocktails, spritzes, vermouth, amari, and wines on tap. The signature pinsa crust gets its distinct lightness from a mixture of organic wheat and rice flour that is left to rise for over 48 hours before baking in an imported Moretti Forni oven. Alongside these Roman pizzas, the kitchen prepares a full slate of traditional antipasti and main courses. The space has a warm, welcoming energy, serving as a neighborhood date night spot with simple, flavorful dishes.