Walking inside, visitors will see drinks being mixed at the small bar near the entrance and then brought out to booths under the glowing orange light of the Edison bulbs hanging over them. The dim, cozy atmosphere pops with color as potted plants stud the walls, which are covered in a wallpaper of olives. Yellow and blue posters of Italian food and ingredients sit above diners as they eat.
The restaurant opened on Nov. 3, 2025, becoming the eighth of the chain’s locations.
But for owner Candace Nelson, the idea of opening up a pizza chain came by chance at a Chris O’Donnell dinner party where she ate pizza from Daniele Uditi, who’s now the chef at Pizzana.
“I always say I like to follow my gut, and I mean that quite literally,” Nelson says. “My husband and I have always had a genuine love for great pizza, but we didn’t necessarily think we were going to get into the business until we tried some life-changing pizza from Chef Daniele Uditi, who had freshly arrived from Naples. We took one bite and thought it was exceptional.”
From there, the Nelsons started drawing up plans for the restaurant, which utilized Uditi’s unique “slow dough” style of baking that has a firmer base while still maintaining classical Neapolitan traits. This firmer base allows for a wider variety of toppings, giving rise to novel menu options like the funghi pizza ($25), which has melty fontina, caramelized onions and seasonal mushrooms on it, while enabling diners to cut slices in their pies and eat them by hand.