Fodor's Expert Review Weekends Pizza

A Honduran-German couple operates this friendly pizza joint. They make thick-crust pizza with fresh organic ingredients grown on their farm outside of town and herbs cultivated out on the restaurant patio. Italian, vegetarian, and Hawaiian pizzas are expected, but for something different, try the Copaneca, an offering made with a topping of sausage, avocado, fried beans, and cilantro. Sandwiches, salads, calzones, and lasagna are on the menu, too, if pizza doesn't interest you. No alcohol is served. The place opens at 9 am; although there is no breakfast per se, you can stop in for the freshly baked bread these folks make in the morning.