“Baddass pizza in the East Bay” where the types range from classics like a Margherita or sausage and rapini to more interesting creations like tomato sauce, Monterey Bay squid, hot peppers and aioli. A short menu of farm to table starters and house made pastas means that a pair of diners can make a meal out of splitting a starter like wild ramp sformato with black trumpet mushrooms and fava beans, a pasta course of English pea ravioli with butter and fried sage, a pie topped with potatoes, pancetta, fontina and rosemary along with a side of Anson Mill Farms polenta with gorgonzola, and mascarpone, for less than $50.