Hugo's Wood-Fired Kitchen

“We went as a group of 5 during happy hour. We ordered the goat cheese spread appetizer with crostini and pita bread, delicious. We each ordered a different pizza and created a “Frankenpizza” and shared. All of them were exceptional, especially loved the crust. We’ll be back for sure!”

“Everything about our happy hour visit was spectacular. The drinks, the salad, and our pizzas (the Hugo and the fig + honey) were phenomenal!! Thank you to Carrie for the wonderful service, we can’t wait to come back! ..also - definitely get the Bunny Mary; so refreshing! (I had the n/a version which was top tier!)”

“Great food! Seasonal carrot cocktail super amazing. I hated how it seemed like a up scale place but the water glasses on the table didn't match. Either put all green at a table or all clear.”

“Food was really good. My daughter had the Margherita pizza. She thought it was pretty good. I ordered the shishito peppers for an appetizer. They were very good and unique. I also ordered the cauliflower steak. While it wasn't really a cauliflower steak, it was delicious wood fired veggies on top of a wonderful roasted red pepper sauce. Service was fast and friendly.”

“EDIT: This restaurant has serious cleanliness AND communication issues that make it impossible to recommend. While setting tables, I witnessed the hostess handling clean glassware with her fingers *inside* the glasses, which is an obvious sanitation red flag. When I mentioned this in my review below, the restaurant publicly claimed they had refunded my meal ‘in good faith,’ but when I emailed to ask how that worked, they backtracked and said they’d made a mistake. They then edited their comment, which is hardly reassuring. ORIGINAL REVIEW: We recently dined at this restaurant expecting a refined, high-end experience. Unfortunately, several concerning hygiene practices overshadowed the evening. I observed the older blonde hostess setting tables with her fingers inside the drinking glasses, which is both unsanitary and inconsistent with standard food-service protocol. I also noticed her wiping down chairs (specifically the seating surfaces) and then using the same cloth on the tabletops. For an establishment positioned at this price point, I expect staff to be trained thoroughly in proper sanitation procedures. These practices raise legitimate concerns about cross-contamination and may explain why I became ill the following day. While I can’t confirm a direct connection, the lack of basic hygiene precautions did not inspire confidence. The service and food was mediocre, which only highlighted the contrast between the restaurant’s upscale branding and the actual experience. I hope management addresses these hygiene issues promptly, as they are foundational to guest safety and to maintaining the level of quality the restaurant markets itself as offering.”