Food & Drink

Three ovens and a ton of pizza

Not satisfied with just one kind of oven, the Italian restaurateurs behind Ribalta installed three (stone, wood, and brick) in their slice-joint-meets-Ferrari-dealership space, each responsible for cranking out a specific kind of pie: Napoletanas covered in hand-crushed San Marzanos, twice-baked (for "unique crispiness") Pizza In Palas, and Classicas made using their "mother dough", though Doughboy really wanted his mother to be turned into Pizza Impalas.