No shortcuts are tolerated at indie pizzeria Homeboys, where everything is made from scratch using only the freshest, best ingredients and a secret recipe hybrid dough that blends the New York and Neapolitan styles and takes a full 48 hours to prove from start to finish.
The cosy upstairs restaurant is walk-ins only, so make sure you time it right to get a seat – or order your pizza to take away. All pizzas are 14 inches and regular menu offerings range from the chorizo and pepperoni Meaty Boy to the Leafy Boy, with prosciutto ham, mozzarella cheese and rocket leaves, plus basil pesto, Parmesan shavings and a drizzle of truffle oil. If you’re hungry, the truffle, pesto and Parmesan fries are said to be worth a look-in, and the homemade bread with olives and balsamic dip gets a thumbs-up too. Don’t forget to ask about the current pizza special – these change regularly and might be “The mother of all meaty Meatball boys” featuring pork and beef meatballs teamed with Sardinian Pecorino, smoked salt cherry tomatoes and red onions, “My Big Fat Greek Pizza….. Boy” with a lamb and pork kofta mix, house tzatziki, feta and sumac, or the cheese-free classic marinara-based “Good (Friday) Boy”, with anchovies, capers, olives and gremolada sauce. Another lighter option is the main menu’s Tricolore Boy, with tomato sauce, fresh torn buratta and basil, house-made confit garlic oil and Parmesan gratings. Gluten-free and plant-based options are also available. Sweet treats include three types of affogato as well as fried and sugared dough balls with vanilla ice cream and a Nutella or orange honey sauce. From time to time, there are specials, including Northern Cheesecake Company Biscoff slices by Bethan from sister site The Coffee House & Kitchen.
Supporting local, there’s also an ever-changing natural wine list, as recommended by Emma and Will at nearby bottle shop/deli/cocktail bar Wandering Palate, along with beers and cocktails.
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