Everything you'd ask us if you called.

Add items to the cart on the menu page, then check out through the checkout page. Pick a pickup time at least 30 minutes from now, and we will have it ready at the counter. We do not take takeout orders by phone unless it is within 30 minutes of closing and the online system is down.

No. We are takeout and dine-in only. We are a small kitchen with a small staff, and we want every pizza to go directly from our oven into your hands — not into a warming bag for a 20-minute drive. Order online, pick up at the counter.

We require at least 30 minutes for any online order. On Friday and Saturday evenings, we strongly recommend ordering earlier in the afternoon — our oven queue fills up fast, and we can only fit so many pies at once. If you order at 6:30 PM on a Saturday, expect a 45-minute wait.

Call us at (802) 933-3655. We will hold your order for about ten minutes past the pickup time — pizzas hold their quality for roughly that long before the crust softens. If you are going to be more than fifteen minutes late, tell us and we will re-time the bake if we can.

Monday through Sunday, 4:00 PM – 8:00 PM. The kitchen closes at 8:00 sharp, which means the last order goes in by 7:45. On the day before Thanksgiving we stay open until 10:00 PM. On Thanksgiving Day, Christmas Eve, Christmas Day, and New Year's Day, we are closed.

Yes. On the checkout page, choose any date and time up to two weeks ahead. For orders of more than $150 or more than eight pizzas, please use the catering page instead — the online cart is designed for individual orders.

No. Just come in and give your name at the counter. We will have your order bagged and ready. If you have a larger order, we will help you carry it out.

Call us at (802) 933-3655 and we will do what we can. Once a pizza is in the oven, we can't undo it — but if we haven't started cooking, we can usually adjust. For cancellations more than two hours before pickup, no charge. Within two hours, we may charge for ingredients we have already prepped.

Sixteen inches across — about eight large slices, which is enough for two hungry adults or three reasonable ones. We do not offer a smaller size, because we think sixteen inches is the correct size for a New York style pie. The Grandma Pie is a rectangular sheet pan pie, cut into eight squares.

Yes, to a point. We will add any two toppings from our standard list to a Cheese or Margherita base for $2.50 each. We do not offer an unlimited build-your-own, because too many toppings weigh down the pie and make it worse. If you want a specific combination not on the menu, ask — usually we can make it work.

Most of them. We buy from about ten Vermont farms and producers. The flour comes from Charlotte, the pork from Sweet Row, the cheese from Cold Hollow and Winding Brook, the produce from Tucker Mountain and other local farms when the season allows. The San Marzano tomatoes are from a family canning operation in New Jersey — the one exception, and we think it's worth making. See the local ingredients page for the full roster.

Because we make everything from scratch. Every item on the menu takes real time and real space in a kitchen our size. If we doubled the menu, we would have to buy frozen ingredients and start rushing the things we care about most. A short menu is not a limitation. It is the point.

Yes. Any pizza can be made on a gluten-free crust for an additional $3. The pasta is not gluten-free — we do not keep separate gluten-free pasta water, and the fresh pasta is made with wheat flour. For salads, the croutons can be omitted. Our kitchen is not a dedicated gluten-free environment, so cross-contact is a possibility. If you have celiac disease, please tell us when you order and we will do everything we can.

Plenty of vegetarian options — the Margherita, the Veggie pie, the White Pie, the Pesto Trofie, and most of the salads. For vegan, we can make any pizza without cheese on request, or substitute a vegan mozzarella for $2.50. The Cacio e Pepe is not vegan, but the Pomodoro-style pasta special often is. Ask your server.

We take nut allergies seriously. Pine nuts appear in the pesto trofie, and pistachios appear on the cannoli. We prepare these in a separate area and use separate utensils. However, our kitchen is small and not nut-free — if you have a serious allergy, please tell us when you order and we will be honest about what we can and cannot guarantee.

Yes. Any pizza can be made without cheese — it becomes a "red pie" or "marinara pie," which is a legitimate style. The salads can have cheese omitted. The pasta dishes are generally cream-based or cheese-finished, so they are harder to adapt. Ask us, and we will tell you honestly what works.

For parties of six or more, yes. Call us at (802) 933-3655 or email [email protected]. For smaller parties, we are walk-in only. On Friday and Saturday evenings, expect a 20–30 minute wait if you arrive after 6:00 PM.

Street parking is available on Main Street, out front. There is a public lot one block over, behind the fire station. See the parking and directions page for more details.

Yes. Step-free entry from the Main Street sidewalk, accessible restroom on the ground floor, and adequate aisle space between tables. See the accessibility page for a full breakdown of what we offer.

Yes, for pickup only. We have three packages ranging from 10–15 people to 40–50 people. See the catering page for details, or send us a note through the form on that page.

Yes, in any amount. Stop by during service hours or call us at (802) 933-3655. We do not sell gift cards online, because we want to say hello and thank you in person. Gift cards do not expire.