Started by Jon Darsky, formerly pizza master at Flour + Water here in SF. He makes his pizzas out of a 5000 lb Stefano Ferrara wood oven that reaches ~900°F.
Best pizza, best crumb, most beautiful leoparding etc. I've had, other than Luzzo's NYC. I'll leave it to you guys to determine whether it's neapolitan, calpolitan, or what. Here are some photos of the oven, venue, and pies worth drooling over: