CIAO BRUTTO

Is it possible for something to be both ugly and beautiful? At Ciao Brutto, we believe great pizza is exactly that. Burnished crusts, bubbling cheese, sauce splashed to the edge chaotic, perfect, a little wild. It's not just a commitment, it's a belief system.

At the heart of the kitchen is Tomoya. He trained under a chef who trained under the Salvatore Cuomo. He helped open Gusto and Esther with Sean Connolly. And he has a daily, intuitive understanding of dough-its temperature, its temperament, its mood. This is craftsmanship disguised as chaos.

The ingredients are sacred: Curious Croppers tomato sugo, Massimo's soft white cheeses, Italy's best Prosciutto di Parma. But the pizza? It's rough, rustic, and real. Just how we like it.