It is located in an area of Santa Cruz that reminded me of the Art District in Los Angeles -- though much cleaner looking.
When I walked in, I felt like the waiters were a bit snobbish. Then came the pizza. I got the Golden Tomatoes, scallions and cacciocavallo pizza. If you don't know what a cacciocavallo is (and I surely didn't know what it was), it is a type of cheese. They make their pizza over an open flame. I have to admit I felt like I was eating charcoal. The pizza did not live up to my expectations. On the other hand, the waiters I thought were a bit snobbish turned out to be very attentive once I mentioned my dissatisfaction with the pizza. Two of them came up to me and said that they were sorry I was disappointed with my meal and that I should have mentioned it and they would have gotten another pizza made.
Updated -- FAVORABLE review: I decided to take a chance and head over again. I ordered a Tender Broccoli, trugole, green olives and ricotta salata. This time, the pizza came out as perfect as one can expect when a pizza is baked over an open flame. The brocooli, perfectly tender. The green olives added that perfect off-set. The cheese, yeah, I was making sure I got every bite of the trugole. Not a piece of the crust tasted like charcoal -- though there were one or two bites where I felt like a little over-baking was done, but we are talking about an open flame. Essentially, my lesson learned is that if you do end up with a pizza that tastes like charcoal, let the staff know. Based on the response from my first visit, they're willing to re-do your pizza.
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