Inferno Pizzeria Napoletana

“I only leave reviews when I’m impressed, and this place did just that. We thought the business model is awesome, creating a warm and welcoming atmosphere while keeping the space small and personal. We showed up at 4:45 and by the time the door opens at 5 there were about 10 of us waiting in line. Around 6pm the restaurant filled up so plan to arrive early if you don’t want to wait. Having a smaller menu allows the attention to details to be shown through each dish. We loved the beets and the snap peas we got. If you’re an burrata person, the accompanying sauce makes the dish. Our waiter was very nice and attentive. The pizza is as good as it gets if you like napoleon style. We enjoyed watching the kitchen and the oven works as well. Will def come back and recommend!”

“A dedicated restaurant only makes pizza, no wonder it tastes so good for pizza dough chewiness and the flavor. We ordered meatball which I believe is dine in only pizza and addon pepperoni margaritas. They also offer some wine to pair with. Would like to come back to try other combinations.”

“I’m not going to lie… I was invited here by some friends. When they said this place gets packed as soon as it opens… they were not joking. I was a little skeptical at first because a lot of times places can get incredibly over hyped and that’s cause for over inflated prices but I was pleasantly surprised by this spot. Their specialty was pizza and for high quality artisanal pizza, their prices were ranging from $15-22 per personal pizza which I found pretty comfortable. They had unique menu options and it really felt like they put energy into their food. Good pizza options (meatball one was delicious) good side options, good appetizers so I would definitely recommend.”

“Voted number 21 pizza place in the USA in 2025! It’s no surprise this spot was voted one of the best pizza places in the U.S. in 2025. The dough is absolutely the highlight here, soft, airy, and perfectly baked. If I had to score it, I’d give the crust a 9.6 out of 10. It really carries every pizza and sets the standard high. The Margherita pizza was the clear standout for us. The balance of fresh mozzarella, basil, and tomato sauce was spot on, and the dough really shined in this simple yet classic combination. We did try a potato and onion pizza, and while the concept was interesting, it felt like it was missing a bit of salt and depth. I ended up adding some salt to bring it closer to what I was hoping for. On the other hand, the goat cheese ricotta with fig was much better than expected, creamy and flavorful in a way that surprised me. Pro tip: Get there early! The line starts between 4:15-4:30 pm depending on the day (opening at 5pm). Luckily we were sat in the first batch! Overall, the dough is the star and the Margherita is the must-order. Flavor-wise, I’d give it around an 8.2 overall. It was a good experience, service was great and it was very enjoyable, especially the Margherita. While not every flavor hit for me, the quality of the pizza here is undeniable, and it’s absolutely worth visiting if you’re serious about pizza.”

“Inferno, I must say that your pizza is the best I’ve eaten outside of Italy. All I can say about your food is that it easily beats all other napoletana pizza restaurants. My main issue with you is your service. I arrived with my family at 17:00, and inside, when I asked the person at the front desk for the wait time, she said it was 90 minutes. 90 minutes! That seems a little much, right? And instead of kindly telling us the wait time she said it unkindly and as though annoyed that I was there. Also these guys should give reservations. When I finally got back to the restaurant, I found myself in an atmosphere that was EXTREMELY noisy. Also, when it was time to look at the menu, we had to scan a QR code. That basically destroys the purpose of the service: Traditionally, you would always receive impeccable service. Now you can’t even give menus? I can understand the rudeness of your waiters and all slightly because they all are in high school or college, but overall I want to say that your food is excellent, but you’ve got to work on service. Maybe think of adding reservations.”