Two cultures. One kitchen.

Nick grew up in a household where Sunday meant two stoves running at once. One held a pan of pupusas, hand-pressed from his mother's masa. The other, his father's tomato sauce, simmering for a Neapolitan pie that wouldn't be ready until late afternoon.

"We never picked one. We just put them on the same table."

That table is the whole idea. Pizza dough fermented overnight. Corn tortillas pressed to order. Pupusas filled with loroco and quesillo, served with a mountain of curtido. Nothing fancy. Nothing fusion-for-fusion's-sake. Just two traditions that learned to share a kitchen.

We use San Marzano tomatoes for the pies and grind our own masa for the pupusas. The chorizo is Salvadoran. The mozzarella is fresh. The salsa is made twice a day. We keep the menu small so we can do it right.