Pizza Margherita
like Naples made it.

Margherí opened its doors in July 2023 with chef Ciro Sorrentino — Naples-born, trained across Europe and the US — and a single promise: a pizza that doesn't need translation.

What's served here is the technique Ciro's nonna taught him in Naples. The same 00 flour. The same San Marzano DOP tomatoes. The same Stefano Ferrara-style oven burning oak at 485°C for 90 seconds of magic.

Our dough ferments 48 hours. Every pizza bakes in 90 seconds. Nothing frozen, nothing pre-made. What we do is one thing — and we do it like it matters.