Their 6,000 lb. stone hearth oven cooks everything on their menu. They make Italian/New York-style thin crust pizzas with Italian cheeses. They even make their own Italian sausage, pickle their own artichokes, cut fresh pineapple and use kalamata olives. They roast whole chickens with their special blend of fresh herbs, roasted garlic and mushrooms. Live music is featured on Saturday nights.