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The Wedge Pizzeria Restaurant Review: Dine inside at one of ten tables accompanied by a 600-degree brick oven or outside on the spacious deck, complete with a bocce ball diversion. All of the produce used to adorn the thin-crust pizzas is either locally sourced or purchased from certified organic growers. The freshness is apparent in each bite --- from the shaved Brussels sprouts to the artichoke hearts, as well as the beets in "The Beet Goes On" salad. Build your own pie with a choice of four sauces, six cheeses, and toppings including pine nuts, pear, figs, walnuts or arugula. The “Truffle-Shuffle” is recommended, as are “The Italian Stallion,” “The Napoli” and “The Vedge.” Pair your pick with a glass of wine or refreshing homemade cream soda. Visit on Sunday for a brunch menu that offers a selection of breakfast pies, along with salads and bottomless mimosas.