Poli has achieved almost legendary status in just a few years of being open. The reason is simple; proper wood fired pizza with a deeply charred dough and meticulous attention to sourcing the best in ingredients to top them. Add in some killer small plates (lamb fat potatoes, anyone?) and a drinks list heavy on aperitifs, craft beer and natural wine, and what you have is a bona-fide recipe for success.
We should probably tell you our pick of the pizza now. It’s the one with the tomato sauce spiked with vodka and fennel sausage. Pretty sure they call it ‘vodka sausage’, which we think makes total sense.