Sam’s feels a little more upscale and hip than a pizza palace, but sticks close to its roots. Calzone, focaccia, bruschetta: the bread/crust is the star here, with inventive toppings such as escargot, mushrooms and garlic on the Francese pizza, as well as traditional versions. Finish off with fancy espressos, cappuccinos or a White Russian from the full bar. There’s jazz on Thursdays and Saturdays. Breakfast menu from 11 am to afternoon.
This article appears in May 20-26, 1998.
