“The concept – the style of the restaurant – is already proven,” Heffern said. “It was here four years … What I’ve seen the past few days proves that. All the faithful regulars are back. They’re happy. I’ve got people shaking my hands a hundred times a day saying, ‘Thank you for getting back open.

building was originally a fire station, and the owners have done a great job keeping up with the increased demand for seating. They’ve enclosed what was an outdoor patio on the front and made a massive patio in the back. It’s a casual place to get a cool, locally brewed beer and a piping hot pizza on a crunchy crust.

“Our oven is hot enough that it allows us to cook raw sausage on the pizza instead of using pre-cooked sausage toppings, which is incredible,” Lattuca, who travels around the United States for Grimaldi’s, said. “When I say you get grease on a pizza, it’s not grease; it’s just a little bit of that extra flavor, and it spreads through the pizza.