Since 2015, this farmers market stand-turned-restaurant has slid pizzas in and out of its wood-fire oven. Although the restaurant is currently open for takeout only, customers can easily pre-order kale Caesar salads and pizzas like the divisive Dill With It (pepperoni, pickles, mozzarella, parmesan) or the meaty Carnivore (pork sausage, roasted shiitakes, leeks, provolone). Stop by Thursdays through Saturdays for a rotating selection of bread, such as cinnamon babka, cast-iron focaccia, and porridge loaves, and on Saturdays between 10 a.m. and 1 p.m. to score boiled-then-wood-fire-baked bagels.
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