Tallegio, Onion, Guanciale Pizza from Pizza Tonight
Food/Drink

“The first rule about ‘Pizza Club’ is: You do not talk about ‘Pizza Club.’”   What started as a once-a-month backyard gathering of friends cooking pizzas in a 24-inch wood-fired oven, fondly remembered as “Pizza Club,” is now pizza, every night, for neighborhood restaurant and bar owner Victoria DeRoche of Pizza Tonight.     How […]