10 of our giant chicken wings fried to perfection and then tossed in Steve's Signature Lava Chicken Sauce. Served with our own ranch dressing (bleu cheese available upon request)

Full Order

New York style crust, blend of mozzarella cheese, caramelized onion base, fennel paprika sausage, whole milk ricotta, and finely chopped parsley.

Jamie's Bianca Special

Five of our giant chicken wings fried to perfection and then tossed in Steve's Signature Lava Chicken Sauce. Served with our own ranch dressing (bleu cheese available upon request)

Half Order

Our supreme pizza. New York style crust, blend of mozzarella, pepperoni, house sausage, red onions, sautéed mushrooms, olives, green bell peppers, fior di latte and shredded parmesean.

Graffiti Pie

Rockin Rye

Cola

Whole wings

5 wings bone-in wings tossed with Steve's Lava Chicken sauce.

Half wings

Fresh cut fries tossed with truffle oil, parmesan cheese, salt, and garnished with finely chopped parsley.

Umbrian Fries

Golden potato sticks, crispy on the outside, soft on the inside, and sprinkled with just the right amount of salt.

Basket

Lightly fried dough balls coated in sugar, drizzled with Nutella, and finished with a dusting of powdered sugar.

Zeppelis

Create your very own pie. All custom pies come with our house marinara sauce and a pound of fresh mozzarella. Choose from our list of toppings.

Custom Pie

Jamie's Bianca Pie

New York style crust, blend of mozzarella cheese, mushrooms, whole milk ricotta, fresh basil, and finished truffle oil.

Mushy Madness Pie

Graffiti Pie Whole

New York Style crust, house sauce, mozzarella, oven roasted breaded eggplant, fior di latte, fire-roasted red peppers, parmesan, house-made pesto.

Eggplant Pie

New York style crust, topped with house sauce, mozzarella, smoked ham, pineapple tidbits, fior di latte, and fresh parmesan.

Hawaiian Pie

New York style crust, house sauce, blend of mozzarella, secret recipe meatballs, fior di latte, shredded parmesan, and finely chopped parsley.

Meatball Pie

Two sons organic flour thin crust, house sauce, fresh blend of melty mozzarella cheese.

Cheese Pie

Knots

New York style crust, house sauce, mozzarella cheese, cup-and-char pepperoni, fior di latte, fresh parmesan and fresh basil.

Grand Pepperoni Pie

If not already split, cut each wing at the joint into drumette and flat. Pat wings thoroughly dry with paper towels—dry skin fries crisper.

Trim and dry

Place wings in a bowl and season with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Toss to evenly coat. Let rest 10–15 minutes at room temperature while you make the batter.

Season

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, and 1/4 tsp salt. In a separate bowl whisk the egg with 3/4 cup hot (but not boiling) water until combined. Add the wet to the dry and whisk until mostly smooth—batter should be slightly thick but pourable; adjust with up to 1–2 tbsp water if necessary.

Make batter

Working in batches, dip seasoned wings into the batter to coat completely, letting excess drip off. Place battered wings on a wire rack while you heat oil.

Coat wings

Pour about 2 cups neutral oil into a deep skillet or Dutch oven—oil should be deep enough to submerge at least half the wings (about 2–2.5 inches). Heat over medium-high heat until oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, oil should bubble steadily when a small piece of batter is dropped in.

Heat oil

Fry wings in small batches (do not overcrowd) for 6–8 minutes until pale golden and cooked through (internal temperature ~165°F/74°C). Remove wings to a wire rack or paper towel-lined tray.

Fry wings (first cook)

Increase oil to 375°F (190°C). Return wings in batches and fry an additional 2–4 minutes until deep golden brown and very crisp. Drain on a rack for a few minutes.

Fry wings (finish crisping)

In a sauté pan over low heat, melt 4 tbsp unsalted butter. Add 1 clove minced garlic and sauté 20–30 seconds until fragrant but not browned. Stir in 1/2 cup hot sauce, 2 tbsp honey, 1 tbsp apple cider vinegar, 1 tsp soy sauce, 1/2 tsp smoked paprika, and 1/4 tsp cayenne (optional). Warm gently and whisk until butter is fully emulsified into the sauce, heating just until bubbly but not boiling (about 2–3 minutes). Taste and adjust balance—add more honey to tame heat or more hot sauce/cayenne to increase heat. Keep warm on the lowest heat.

Make the sauce

Place the drained, crispy wings into a large bowl. Pour the warm sauce over the wings and toss vigorously until every wing is evenly coated in a glossy layer of Steve's Lava sauce. Work quickly so the wings stay crispy beneath the sauce.

Toss wings in sauce

Whisk together 1/2 cup mayonnaise, 1/4 cup buttermilk, and 2 tbsp sour cream until smooth. Stir in 1 tbsp chopped chives, 1 tbsp chopped parsley, 1/4 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Adjust thickness with additional buttermilk if desired. Chill until serving; bleu cheese may be substituted on request.

Make ranch

Arrange hot sauced wings on a platter with celery and carrot sticks at the side. Serve immediately with a bowl of house ranch (and bleu cheese on request). Each order is 10 wings—serve with napkins and extra sauce on the side if desired.

whole chicken wings (split into drumette and flat), preferably jumbo

kosher salt

black pepper, freshly ground

garlic powder

paprika (sweet or smoked)

all-purpose flour

cornstarch

baking powder

hot water

egg, lightly beaten

salt

neutral high-heat oil (canola, peanut, or vegetable)

unsalted butter

hot sauce (preferably a cayenne-based wing sauce)

honey

soy sauce

apple cider vinegar

smoked paprika

ground cayenne (optional, for extra heat)

garlic, minced

mayonnaise

buttermilk

sour cream

fresh chives, finely chopped

fresh parsley, finely chopped

dried dill

onion powder

lemon juice

black pepper

celery sticks (optional)

carrot sticks (optional)

bleu cheese (optional, in place of ranch)

In a large bowl or the bowl of a stand mixer, combine 1.5 cups warm water, 1 tsp instant yeast and 1 tsp sugar. Stir and let sit 2 minutes until slightly foamy. Add 4 cups bread flour and 2 tsp fine sea salt. If using a stand mixer, mix with the dough hook on low until a shaggy dough forms, then add 2 tbsp olive oil and knead 6–8 minutes until smooth and elastic. If mixing by hand, turn dough onto a floured surface and knead 8–10 minutes.

Mix and Knead

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours. For a chewier NY-style crust, you can refrigerate the dough covered for 24–72 hours after the first 30–45 minute rise; remove and come to room temperature before shaping.

First Rise

Punch down dough gently, divide into two equal portions for two 12–14" pizzas (or keep whole for one large). Shape each into a tight ball, place on a floured tray, cover and rest 30–45 minutes to relax the gluten before stretching.

Divide and Rest

Heat 1 tbsp unsalted butter and 1 tsp olive oil in a large skillet over medium-low heat. Add 2 cups thinly sliced yellow onions and stir to coat. Cook slowly, stirring every few minutes, for 25–30 minutes until deep golden and soft. If onions begin to brown too quickly, reduce heat. During the last 5 minutes add 1/2 tsp granulated sugar, 1/2 tsp fine sea salt, and 1/4 tsp black pepper; stir and cook another 3–5 minutes. Remove from heat and let cool slightly.

Cook Onions

Heat 1 tsp olive oil in a skillet over medium-high heat. Crumble 8 oz fennel-paprika sausage (remove casings) into the pan and brown, breaking into bite-sized pieces, about 6–8 minutes. Cook until cooked through and nicely browned. Drain excess fat on paper towels if needed. Keep warm.

Cook Sausage

Place a pizza stone or heavy baking steel in the oven on the middle rack and preheat to 500–550°F (260–290°C) for at least 45 minutes. If using a pizza steel or stone, allow full heat-up time for best crust.

Preheat Oven

On a lightly floured surface, stretch one dough ball into a 12–14" round, leaving a slightly thicker 1/2"–3/4" rim. Transfer to a well-floured pizza peel or an inverted baking sheet dusted with semolina or flour to prevent sticking.

Shape Dough

Spread half of the caramelized onions thinly over the dough, leaving the rim bare. Dollop half of the 1 cup whole-milk ricotta in small spoonfuls evenly across the pie (about 1/2 cup per pizza). Sprinkle 1 cup shredded mozzarella evenly (half of the 2 cups). Scatter half the browned fennel-paprika sausage pieces. Finish with a light dusting of 2 tbsp grated Pecorino (use half of the 1/4 cup) and a small drizzle (about 1/2 tbsp) of extra-virgin olive oil. Repeat for the second pizza if making two.

Build the Bianca

Slide the pizza onto the preheated stone or steel and bake 7–10 minutes, rotating halfway, until the crust is blistered and golden and cheeses are melted and bubbling. If using a home oven at 500°F, expect closer to 10–12 minutes; at 550°F expect 6–8 minutes.

Bake

Remove pizza to a cutting board. Immediately sprinkle each pizza with a pinch of coarse finishing salt (about 1/8 tsp each), the remaining grated Pecorino, the remaining chopped fresh parsley (about 2 tbsp per pizza from the 1/4 cup), and a light drizzle of the remaining extra-virgin olive oil. If you like heat, add a pinch of red pepper flakes.

Finish

bread flour

water (warm, 105–110°F / 40–43°C)

instant yeast

fine sea salt

olive oil

sugar

yellow onions, thinly sliced

granulated sugar

fennel-paprika sausage (mild or spicy), casings removed

whole milk ricotta

fresh whole-milk mozzarella, shredded

grated Pecorino Romano or Parmesan

finely chopped fresh parsley

extra-virgin olive oil (for drizzling)

red pepper flakes (optional)

coarse salt (for finishing)

If not already split, separate whole wings into drumette and flat; discard or save tips. Pat wings very dry with paper towels. This helps achieve a crisp exterior.

Prep wings

Season wings evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Toss wings with 1 tablespoon baking powder (aluminum-free) until lightly coated — baking powder helps dry the skin and promotes crispness.

Cover and refrigerate for 15–30 minutes if time allows to further dry the skin (optional).

Pour about 1 cup neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of 1–1.5 inches (or set up a deep-fryer). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wing skin — it should sizzle steadily.

Working in a single layer and not overcrowding the pan, carefully lower the wings into the hot oil. Fry for 10–12 minutes, turning occasionally, until the skin is deep golden and internal temperature reaches 165°F (74°C). Larger 'giant' wings may need 12–14 minutes. Remove wings to a wire rack set over a baking sheet to drain and rest for 3 minutes; keep warm.

While the wings rest, make the lava sauce: in a small saucepan over medium-low heat, melt 3 tablespoons unsalted butter.

Once melted, whisk in 3/4 cup hot sauce, 1 tablespoon honey, 1 teaspoon light brown sugar, and 1 tablespoon apple cider vinegar until smooth.

Add 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp cayenne (or less/more to taste), 1/2 tsp Worcestershire sauce, and 1/4 tsp lemon zest (optional). Stir and simmer gently for 1–2 minutes to meld flavors; do not boil. Taste and adjust salt or heat as needed. Keep the sauce warm but off high heat.

Place the hot wings in a large stainless-steel or heatproof mixing bowl. Pour the warm lava sauce over the wings and toss vigorously for 20–30 seconds until each wing is evenly coated. Work quickly so the sauce clings but the skins remain crisp.

While wings are frying or after sauce is warming, mix the ranch: in a small bowl combine 1/4 cup mayonnaise, 1/4 cup buttermilk, and 2 tablespoons sour cream until smooth.

Stir in 1 teaspoon finely chopped parsley, 1 teaspoon chives, 1/4 teaspoon dried dill, 1/2 teaspoon minced garlic, 1/2 teaspoon lemon juice, 1/8 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Taste and add more buttermilk to thin to desired consistency or more salt/pepper to taste. Chill briefly if time allows.

Arrange five sauced wings on a plate with celery sticks and a lemon wedge, and serve the ranch dressing on the side for dipping. Offer bleu cheese as an alternate dressing if requested.

Enjoy immediately while wings are hot and saucy.

whole chicken wings (split into drumette + flat, tips discarded or reserved for stock)

freshly ground black pepper

baking powder (aluminum-free)

neutral oil for frying (vegetable, canola, or peanut)

hot sauce (Frank's-style cayenne pepper sauce)

light brown sugar

cayenne pepper (adjust to spice preference)

Worcestershire sauce

finely grated lemon zest (optional, brightens sauce)

celery sticks

lemon wedges (optional)

In a small bowl, combine warm water, sugar and yeast. Stir gently and let sit 5–8 minutes until foamy.

Activate yeast

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Mix on low until a shaggy dough forms, then increase speed and knead 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour.

Shape into a ball, lightly oil the bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise at room temperature until doubled, about 1.5–2 hours. For better flavor, refrigerate 8–24 hours after initial rise (transfer to fridge after 45–60 minutes). Remove from fridge 1 hour before shaping.

Divide dough into two equal portions for two 12–14" pizzas. Let rest 20 minutes covered to relax the gluten before shaping.

In a small bowl, combine crushed tomatoes, tomato paste, olive oil, minced garlic, oregano, crushed red pepper, salt and black pepper. Taste and adjust seasoning. The sauce should be slightly loose — do not overcook. Set aside at room temperature.

Heat 1 teaspoon butter or olive oil in a skillet over medium-high heat. Add sliced mushrooms, a pinch of salt, and sauté until they release moisture and become golden, about 5–7 minutes. Remove from heat and set aside.

Sauté mushrooms

In the same skillet, add the sausage (broken into small crumbles) and cook over medium heat until browned and cooked through, about 6–8 minutes. Drain excess fat on paper towels and keep warm.

Cook sausage

Preheat oven to 500–550°F (260–290°C). If you have a pizza stone, place it in the oven during preheat. If using a steel, preheat similarly. Preheat for at least 45 minutes to ensure a hot surface.

On a lightly floured surface, stretch or roll one dough ball into a 12–14" round, leaving a slightly thicker 3/4" rim for the crust. Transfer to a well-floured pizza peel or an inverted baking sheet dusted with semolina or cornmeal.

Brush the outer crust lightly with 1/2 tablespoon olive oil to promote browning. Spread a thin, even layer of sauce over the center of the dough, leaving the rim bare (about 3/4" border). Use about 1/2 cup sauce per pizza for New York–style thinness.

Sprinkle 1 cup shredded low-moisture mozzarella evenly over the sauced surface. Distribute torn fior di latte pieces across the pie (about 3 oz worth per pizza).

Layer toppings evenly: place pepperoni slices across the pizza, scatter cooked sausage crumbles, sautéed mushrooms, sliced red onion, green bell pepper slices, and black olive slices so every slice will have a mix of toppings.

Finish by sprinkling 2 tablespoons (approx. 1/8 cup) shredded Parmesan evenly and a light pinch of dried oregano over the top.

Slide the pizza onto the preheated stone or steel and bake for 7–10 minutes until crust is blistered and golden and cheese is bubbling and beginning to brown. Baking time varies with oven temperature—watch closely.

Remove pizza from oven, let rest 2 minutes, then slice. Repeat assembly and baking with the second dough ball.

Brush the baked crust lightly with the remaining 1/2 tablespoon olive oil and sprinkle the 1/4 teaspoon coarse kosher salt over the crust edge. Let pizzas rest 2–3 minutes before slicing to allow cheese to set slightly.

warm water (105–115°F / 40–46°C)

active dry yeast

canned San Marzano plum tomatoes (crushed by hand)

tomato paste

extra-virgin olive oil

dried oregano

crushed red pepper flakes

low-moisture whole-milk mozzarella, shredded

fior di latte (fresh mozzarella), torn or sliced

Parmesan, finely shredded

pepperoni, thin-sliced

house pork sausage (sweet or fennel), casings removed

red onion, thinly sliced

mushrooms (cremini or button), sliced

green bell pepper, seeded and thinly sliced

black olives, sliced

butter or olive oil (for sautéing mushrooms)

olive oil (for brushing crust)

coarse kosher salt

dried oregano (finish)

Place a large old-fashioned glass in the freezer for 5 minutes or fill it with ice and water to chill while you build the cocktail.

Chill and ice

If using an ice bath in the glass, discard the water just before pouring the cocktail and add a single large clear ice cube.

Add 2 oz rye whiskey, 1 oz sweet vermouth, 0.25 oz dry vermouth and 0.25 oz orange curaçao into a mixing glass.

Add 0.25 oz simple syrup to balance and then add 2 dashes Angostura bitters and 1 dash Peychaud's bitters.

Fill the mixing glass with large ice (enough to come near the top). Using a bar spoon, stir gently but steadily for 20–30 seconds (about 20–30 full rotations) until the mixture is well chilled and slightly diluted. The mixing should produce a slight frost on the outside of the mixing glass.

Using a strainer, discard the ice/water from the chilled old-fashioned glass if used, then strain the stirred cocktail over a single large ice cube in the glass.

Take the orange peel and hold it over the drink, skin side down, about 3–4 inches above the surface. Give it a firm squeeze to express the citrus oils across the cocktail, then wipe the rim with the peel and drop it in or rest it on the rim.

Optionally, garnish with a Luxardo or brandied cherry on a pick and serve immediately.