- Griffin Swartzell
We pair the beers with avocado ranch chicken tacos ($6), two full-to-bursting street-sized tacos per plate. The chicken’s dry, but the avocado ranch has a nice flavor. We’re much happier with a regular menu chicken alfredo pizza ($18.50/16-inch) borne on a stellar crust that cold ferments for two or three days, forming a pleasant flavor and texture. Chicken, tomato and artichoke hearts play well, wishing only for a little black pepper in the creamy sauce.