From the restaurant's website:
"In its short history [since 2005], Iggies combination of authentic, Neapolitan pizza (topped with only the freshest and finest ingredients, including ohmygod, made-fresh-daily mozzarella), and made-to-order pastas and salads offered up in a relaxed and funky environment, has rejuvenated Calvert St. and created a buzz throughout Baltimore. Factor in our BYOB policy (no corkage fees either, natch) and you can see why they're lining up night after night. ... We are basically self-service. That’s right; no wait or bus staff. (No tipping either!) In lieu of accepting tips we select a different charity each month and donate any gratuities to them."
No alcohol available. BYOB. Serving lunch and dinner Tue–Sun. Closed Mon.
"Its Neapolitan pizzas are simple but delicious, with a thin crust and lots of unique ingredients, so you can either order off the menu or add your own ingredients and make it up as you go along. The Pepe, topped with arugula, lemon, and ricotta cheese, is particularly good."
— Baltimore City Paper
From the restaurant's website:
"In its short history [since 2005], Iggies combination of authentic, Neapolitan pizza (topped with only the freshest and finest ingredients, including ohmygod, made-fresh-daily mozzarella), and made-to-order pastas and salads offered up in a relaxed and funky environment, has rejuvenated Calvert St. and created a buzz throughout Baltimore. Factor in our BYOB policy (no corkage fees either, natch) and you can see why they're lining up night after night. ... We are basically self-service. That’s right; no wait or bus staff. (No tipping either!) In lieu of accepting tips we select a different charity each month and donate any gratuities to them."
No alcohol available. BYOB. Serving lunch and dinner Tue–Sun. Closed Mon.
"Its Neapolitan pizzas are simple but delicious, with a thin crust and lots of unique ingredients, so you can either order off the menu or add your own ingredients and make it up as you go along. The Pepe, topped with arugula, lemon, and ricotta cheese, is particularly good."
— Baltimore City Paper