Liberty Hall Pizza

Liberty Hall Pizza
243 North Union Street
Lambertville
609-397-8400

Hours: Tues-Thurs, 5-9 pm; Fri, 5-10 pm; Sat, 11:30 am-10 pm; Sun, 11:30 am-9 pm.

Price: $$

Style: Exposed steel beams, brick walls, gas lamps, wooden tables and a prominently placed Italian Valoriani wood-burning pizza oven.

Don’t Miss: The authentic Neapolitan pizzas of former Nomad Pizza apprentice Chris Bryan. The 12-inch pies (two ravenous eaters could polish off three between them) are made with mostly imported ingredients, including Caputo 00 flour (the gold standard for Neapolitan pizza), buffalo mozzarella, plum tomatoes and olive oil. The pies come in two broad categories, red or white. In red, traditionalists might want to start with the excellent Margherita (plum tomatoes, fresh mozzarella, sea salt and olive oil, $12); with buffalo mozzarella, ($15). The Calabrese Salami ($16) adds that chewy treat plus that essential heat source, red pepper flakes. If you crave heat and salt, your salvation is the Anchovies and Long Hots, with garlic, buffalo mozzarella and Parmigiano Reggiano ($19). On the white side, the Three Mushroom lushly combines roasted crimini, oyster and shiitakes with buffalo mozzarella, ricotta and caramelized shallots ($17). Slightly lighter are the Spinach ($16) and Lemon Basil ($16) pies. Liberty Hall has four salads of varying ingredients, all priced at $10.

Heads Up: Looking for a slice? No dice. Pies are served whole and uncut, the better to prevent molten runoff. Normally it’s considered pretentious to eat pizza with knife and fork, but at Liberty Hall it’s encouraged.

The Scoop: Desserts are few, but fine. Root beer floats are made with draft traditional root beer from Pennsylvania’s Victory Brewing Company ($5). The Nutella Pizza ($12) adds fresh fruit and powdered sugar to the beloved spread. Liberty Hall offers vanilla, chocolate and vanilla peanut butter ice cream. For more choices, stroll next door to the sole Jersey outpost of Pennsylvania’s small-batch, organic OwowCow ice cream.