Cuisine:

• Pizza
• American

Shorty's Description:
This tiny, somewhat hard-to-find joint draws crowds of locals for many reasons: the thin-crusted and wood-fired pizza that owner Bryan Wilson calls "Decatur"-style, the good prices and the lack of dress code. Share a salad of crunchy spaghetti squash tangled with aged ricotta, lemon and olive oil, and set on a bed of arugula, a dish that's only offered at this location (there are two). We go for the pizza that layers sopressatta, prosciutto, roasted garlic and onions, with a scattering of arugula at the last minute over the top. For more serious dining, steak and salmon are the main mains. Desserts, all made in-house, include an apple "pizza" dusted with cinnamon. The brief wine list is most serviceable, although you may have to work to get them served at proper temperatures, and there's nothing much from Wilson's native New Zealand---a real shame in our view.


Be the first one to rate and write a review for this Shorty's restaurant!