Pizza on the board.

A menu needs consistency more than mood. So every pizza sits on the same dark wooden board with a long handle, at the same three-quarter angle, on the same pale grey. The crust edges are blistered from the oven, and the only thing that changes is the topping.

Caprese with greens and rounds of white cheese. Four cheese, golden and bubbling. Margherita in rings of tomato and basil. Calabresa with onion and olives. Parma under a dark drizzle. A sbagliata, pale cheese with spoonfuls of red sauce and basil.

The wines leave the studio for the terrace: a sparkling, a red blend and two whites, each beside its glass on a round white table against the green wall. The bottles are turned so a diner can read them and order by name.