Since I was dropping my knives off at Columbus Cutlery, my plan was to have a slice at Tony’s, but everyplace had a long line of drunk Santas. So I jumped on the first bus heading through the Stockton tunnel and it had a stop near Montesacro Pinseria, which I guessed correctly would be Santa-free.
It’s an eccentric place, there’s a huge, beautiful old bread oven at the back but they don’t use it. The pinsa’s made in a modern Italian electric pizza oven. There are no other cooking facilities, to the rest of the menu is cold antipasti, cold cuts, cheese, and (lunch only) panini.
I just wanted a snack so I ordered the Montesacro ($19), since the toppings seemed relatively light: Stracciatella, Lacinato kale, Calabrian chiles, and garum. Crust was soft with a little crunch and scorch, lots of flavor from long fermentation. The kale looks raw but it’s actually blanched, nice combination with the creamy cheese and lots of pickled peppers. I couldn’t taste the fish sauce.