I was only there once, about a year and a few months ago. I had some pics but can't find them now. Brick lined, for sure. I don't know if it resembles a coal fired oven or not. I was intrigued by the gas pipe going into the oven. It was like a 1.5-2" pipe with flame coming out with no regulator that I could see. Curiously, they apparently throw salt down on the deck before launching the pie. Ours was a bit too salty, but overall a great pizza, IMO. Paulie likes them well done there.