* Click here for rating key
When Pigs Fly Wood-Fired Pizzeria Restaurant Review: From Andrew and Ron Siegel, the folks responsible for When Pigs Fly artisan bread --- there's a bakery right next door --- comes this pizzeria where there’s plenty more than just Neapolitan-style pies. The space is bright, open and good for kids, with much craftsmanship in the décor as well as in the beer selection. Look for many local and hard to find brews along with the Gotham Project wine system, which keeps wine fresh and prices low. Appetizers and entrées are creations of young chef Ben Hasty, who returns to the area from Brasserie Jo in Boston, bringing with him his love of locally raised pork (his family's Breezy Hill Farm is close by). Try his charcuterie plate with spicy head cheese and house-made sopressata, then Portuguese-style red chowder with fingerling potatoes and chorizo. Handkerchief pasta comes with a creamy Breezy Hill Farm pork ragù, while larger plates include olive oil poached salmon with grapefruit, celery root and pickled fennel, or glazed short ribs with poached egg and organic mushrooms. Oh, and yes, there is the wood-fired pizza with San Marzano tomatoes and fresh mozzarella in many varieties, topped with ingredients like sweet sausage or all-natural pepperoni. For dessert, try the trio of fat ice cream sandwiches made with cookies right from the bakery.