Named after the first letters of the owners' three kids' names, STG is officially opening Monday, to sling traditional Neapolitan pies and additional Italian-ness from a minimalist space with an open kitchen housing two 5000lb, Naples-imported, wood-burning ovens, a horseshoe-shaped communal table, and a front patio with cream umbrellas, which would also look at home in a white room. With black curtains. Near the station.
Get small plates like pork meatballs w/ tomato sugo, or braised octopus served w/ cannelloni beans & preserved lemon gremolata, then go for toast dishes, from exotic picks like veal tongue w/ marinated anchovies, to veggie-topped versions w/ roasted 'shrooms, pickled onion, and whipped lardo, so feel free to joke with the waiter about how he's bringing fatback.
Thereafter you'll fill up on pizzas that're either "classic" (tomato/ mozz/ coppa/ basil) or "house" creations like
a disease that can only be sorted out if you take a lot of pain medication and infuriate Omar Epps with your swashbuckling attitude towards medical norms lamb sausage w/ ricotta salata & mint, and Sicilian sausage w/ rapini, plus noodled dishes like linguine w/ littleneck clams, and guanciale (pig-cheek bacon) w/ bucatini, or hollowed-out spaghetti.
There's also an arched brick walk-in wine cellar housing 100+ bottles you can buy at retail to go, or have poured into temp-controlled draft carafes. On top of that, BOCADO mixologist David Durnell is running the aperitif-based "Amaro Bar", at which he's crafting buzzers like the lemon juice/ wine/ tonic/ absinthe Reviver Pop, which unfortunately does not feel free, mainly because you have to pay for it.