Saints season Nighthawk edition!
Loriana and Chef Adrian of Ancora Pizzeria & Salumeria will be pizza poppin’ from 3pm-7pm. Come grab a beer, pizza, and spend your Sunday cheering on our Saints!
Nighthawk Pizza’s dough is naturally leavened and fermented over 48 hours to be easily digestible. Their Roccbox cooks with temperatures over 800 degrees, so the pizza is done under 90 seconds finishing with a chewiness on the inside, and charred on the outside. Led by Loriana Peas and Adrian Chelette, chef of Ancora Pizzeria and Salumeria.