Norma Taps

The wood-fired pizzas are the draw here, with puffy, blistered crusts and standouts like the spicy chorizo with ricotta and pickled grapes and a Margherita that one diner called the best they've ever had. Alongside, the kitchen turns out light shared plates; the seasonal marinated courgette and persimmon with ricotta and basil oil, and Brussels sprouts with hazelnut and Calabrian chilli, both earned mentions. The setting leans mid-century, with vintage speakers, a letterboard menu, and wooden booths. Cocktails are on tap, and the draught beer list is worth a look. Service gets consistent praise, even when the place is busy.