The first review says in part:
He said the restaurant’s trendy atmosphere was inspired by a lower-Manhattan hotspot Barbutto, including its rubber floors, chalkboard walls with handwritten specials, and garage doors in front.
But Hamelburg said they built the place mainly around the giant WoodStone Oven in the kitchen, which he claims is definitely a focal point of the room.
“Will you look at the flame in the back?” Hamelburg exclaims. “It’s the coolest thing ever!”
The second review says in part:
Though Boston might not have the pizza definitude of, say, New York, or Chicago, we know what we like, and we have some dang fine pies to our name. Which brings me to Jimmy's Bar and Oven on Beacon Street, where the 'oven' in the restaurant's name is a Wood Stone model, churning out pizzas from a fire that burns close to a thousand degrees Farenheit. The benefit of that heat appears in the crust: a high baking temperature produces a crispier crust and more even cooking. Jimmy's crust is substantial enough to hold all the toppings, but not so thick that it overshadows the toppings. And, it's crispy all the way through—a rarity, even among some of the best pizza makers.Sounds like a hot spot worth visiting.