Union Pizza Works started with a simple idea: a great pizza shouldn’t require a reservation or a translator to order. We are a small, family-run shop built around one wood-burning oven and a long communal table.
What we believe
- Dough is fermented at least 48 hours—never rushed.
- Cheese is pulled fresh; produce is bought that morning.
- Neighbors eat first. Tourists are welcome too.
The people
Chef Marco runs the oven. Dana keeps the front of house humming. A rotating cast of cooks, students, and one very old cat (who stays outside) round out the crew.
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