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Carbone Coal Fired Pizza

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If you walk into Carbone Pizza early on the right day, you may still catch the sweet aroma of garlic roasting in the coal ovens before guests arrive. Building on the success of their Taylor St. location, this sister site opened earlier in the summer. Chef Joe Paletta makes his dough fresh every day and offers a signature gluten-free option too. The “New White” pizza features Ricotta and Parmigiano cheeses, cracked black pepper, cherry tomatoes, spinach, pesto (made in-house, often with ingredients from his garden) and roasted garlic oil. As an entree, marry it with the Quota 29 (Primavito, Italy – $38/bottle) – rich with vibrant ripe strawberry, blackberry, licorice, spice and savoury herbs on the nose and palate. Tuesday sare wine night with reduced prices on select bottles.

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