This is the local Italian that you wish was around the corner – buzzy, fast and fun. We’re here for the pizza. It’s good. Very good. Thin, blistered crust, classic Neapolitan style judiciously topped with quality ingredients. The Diavola, for example, eschews the standard sliced salami for splashes of hot ‘nduja floating on tomato and mozzarella, and packs a serious chilli punch. The kitchen does a good job with pasta, with the Moreton Bay bug spaghetti the standout. Italian classics such as Caprese salad, grilled tuna with caponata and a flank steak tagliata aren’t spectacular, but they’re well handled and will be appreciated by those cautious around carbs. And the number of regulars is testament to the quality and popularity of this unpretentious diner (are we the only ones not being kissed on the cheek like old friends by the maître d’?).
