Naples Flatbread opened at Miromar Outlets in February 2009. The menu was paninis, pizza, flatbreads and a few pastas, poured alongside beer and wine because that's the license we had. Ralph Desiano ran it then and runs it now, with his wife, and the plan was never to leave it alone.

So we didn't. We added a full bar. We put in the first self-pour tap wall in the area, 54 taps poured by the ounce, back when people thought that was a gimmick. We built a vault of allocated bourbons and tequilas that now runs past a hundred bottles. We remodeled every four or five years because a room should feel alive. And we never installed a fryer, a charbroiler or a flattop, which is why everything here comes out of a hearth or an oven.

In 2026 we went back to the beginning and rebuilt the whole menu around the Italian food we grew up on: San Marzano DOP tomatoes, a Caputo 00 flour blend, stracciatella made in-house, a hearth that runs at 700 degrees. Then we had some fun with it. Italian Tacos on warm piadina. A mortadella pizza straight out of Rome. A pizza named Three Little Pigs. A menu for your dog. Seriously Italian about the ingredients. Never serious about anything else.