"We ate here two nights and the first was better than the second, primarily due to the service. Our staff member on the first visit was more attentive, friendlier and on top of his game. The second night the staff member was forgetful, did not check-back with us and just lacked the attitude we would expect. The food with mixed reviews, the meatballs on both nights were great, large and tasty as well as the bruschetta bread. The chicken parmesan was a good size but was over cooked and a little tough. The second night we also tried the pizza, and it was good, but it was definitely not best we have had. Still, we would eat here again, we would just make different choices. There are indoor and outdoor dining areas, and we the weather was perfect for dining outside both nights."

"We stopped here after a long day of hiking and enjoying a delicious meal! Our waitress was fantastic, food was amazing, and the wait wasn’t too bad! We opted to sit outside due to the noise level inside and still enjoyed our evening. It was hard to pick just one meal so we shared 3! When we revisit Moab, we will be sure to stop here again. Make sure to order a pizza! 🍕"

"On call they mentioned a wait of 15-20 minutes. When we reached in 10 minutes, there was no wait. This was dinner on Tuesday, Thanksgiving week. Garlic bread and the cheese roll appetizer dish were good. The pizzas were wood baked, 4 vegetarian options. The pizza dough does not contain eggs. Mushroom pizza was the best, the artichoke was meh. Large seating area."

"Great place for groups. Tons of seating. Large dining area inside. The outside area is almost as large with shade covering and misters. Cosy little bar tucked into the corner. We had no wait time and our server took our orders quickly. Watching the pizza oven was fun. Lots of options for topping variations. Easy dining!"

"As a pizza enthusiast, I was excited to try this Neapolitan spot in Moab. While it's decent for a casual meal, it falls short of its authentic claims.The main letdown was the crust. The dough itself had promise but was under-fermented, resulting in a base that was pale and soft. The real issue, however, was in the stretch. It was stretched poorly, making the cornicione (the rim) incredibly dense and doughy instead of light, airy, and crisp. I have added an example picture of how the crust should be on a properly fermented and stretched dough below. Toppings were also imbalanced—my prosciutto pizza had just four small slices of ham buried under a mountain of arugula. Service was just okay. Fine for a quick hungry bite but Pizza connoisseur will leave disappointed."