A Boy Named Sue

Good on the boys (and gal) that took a punt on a pizzeria in the hillocks. Sure, they could rely on Saturday’s market throng, but one shift ain’t a business. Luckily Sue’s natty, woodsy buzz has grown like its sourdough - made for bases with perfect chew-puff-crunch ratio. Combos include mushrooms, taleggio, caramelised onion and truffle oil, and you can breakfast on paprika beans with goat’s cheese and cornbread. Note: pizzas aren’t spun during daylight Wednesday to Friday, but the bases are still utilised to make piadini: folded over to hold slices of pork belly cut through with radicchio.