From cafe classics to a baguette bar, the menu runs the gamut at this new south-side daytime diner by Franck Sammut, who worked front-of-house at France-Soir for nearly 20 years. But pizza is a key player, made with long-fermented dough that Summut says is closest in style to Neapolitan. It’s shaped into regular rounds as well as pizzetti: boat-shaped, smaller-than-usual pizzas that are a good size for lunchtime. There’s always one vegetarian and one meaty option, both priced at $14.50.
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