Ember Wood Pizzeria

Ember Wood sits at the Riverwalk end of North Sierra, where the strip transitions into something more intentional. The oven runs at high temperature on Nevada and California hardwoods. The dough ferments for 72 hours using a culture the kitchen has maintained since opening. Tomatoes are San Marzano, imported. Cheese comes from a small dairy cooperative in the foothills.

The menu is built around the pies, but the antipasti are worth your attention: cured meats from a Reno producer, seasonal bruschetta, and a rotating salad that earns its place on an Italian menu. The Italian wine list is short and honest, covering the major regions without pretending to be comprehensive. The house limoncello is available at the end of the meal.

No reservations. The back patio accommodates families and gets loud in the best way on weekends. The line on Friday and Saturday evenings moves faster than it looks from the street.