Not the usual red table-clothed, candle-lit dining room typical of Italian restaurants and pizzerias, Pizzeria Farina looks like a modern, almost Scandinavian café. White painted brick walls, a long menu written on parchment paper suspends from the ceiling, and the seating is a mix of long communal table and one or two smaller ones with high stools. The pizza dough itself goes through a three-day ferment, and once cooked is thin, crispy, and blistered in all the right places. Chef J.C Poirier is making Neapolitan style pizzas with just a few topping options—ratatouille, mushrooms, fennel sausage, and salami, with the requisite mozzarella and tangy tomato sauce.

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