Neapolitan-style pizzas baked in Wexford's first wood-fired oven are topped with artisan Irish cheeses (Toonsbridge mozzarella, Coolea cheddar and Cashel blue), meats (Richie Doyle sausages, Gubbeen chorizo and salami), Wicklow mountain herbs and wild Wexford mushrooms. Overlooking the open kitchen, the exposed-stone seating area with industrial lighting is great for enjoying a Wexford-brewed Yellowbelly beer. Takeaway is also available.
Owner/chef Richard Whitty initially trained at Ireland's renowned Ballymaloe Cookery School then later in Italy at Naples' Associazione Verace Pizza Napoletana (True Neapolitan Pizza Association).
