Bar seating

At Piedra, Chef Avi Sinclair keeps it classic – wood-fired Neapolitan pizza with slow-fermented 00-grain flour dough and zero shortcuts. Every topping is thoughtfully sourced, every element made by hand. It is the kind of pizza that reminds you simplicity, when done right, is unbeatable. To access this content, you must purchase Yearly membership or Monthly Membership.

At Piedra, Chef Avi Sinclair keeps it classic – wood-fired Neapolitan pizza with slow-fermented 00-grain flour dough and zero shortcuts. Every topping is thoughtfully sourced, every element made by hand. It is the kind of pizza that reminds you simplicity, when done right, is unbeatable. To access this content, you must purchase Yearly membership or Monthly Membership. To access this content, you must purchase Yearly membership or Monthly Membership.

At Piedra, Chef Avi Sinclair keeps it classic – wood-fired Neapolitan pizza with slow-fermented 00-grain flour dough and zero shortcuts. Every topping is thoughtfully sourced, every element made by hand. It is the kind of pizza that reminds you simplicity, when done right, is unbeatable. To access this content, you must purchase Yearly membership or Monthly Membership. To access this content, you must purchase Yearly membership or Monthly Membership.

At Piedra, Chef Avi Sinclair keeps it classic – wood-fired Neapolitan pizza with slow-fermented 00-grain flour dough and zero shortcuts. Every topping is thoughtfully sourced, every element made by hand. It is the kind of pizza that reminds you simplicity, when done right, is unbeatable. To access this content, you must purchase Yearly membership or Monthly Membership. To access this content, you must purchase Yearly membership or Monthly Membership.