Given the dearth of indoor seating at Fralo’s, we suggest take-out on inclement days; the newly-erected tent doesn’t do much in winter weather. But most of the year, live oak trees provide plenty of shade, and picnic tables suggest endless summer. Start with the substantial “Porta Pizza” (portobello with toppings), the “crispy” zucchini (not really—and in need of salt), or baked chèvre with olive tapenade, all with the bottle of chilled rosé you will have thought to bring (there’s no beer and wine license; corkage is $5), then get serious with the signature pizzas: nutty garlic chicken with pesto, cheeses and pine nuts; the Greek-inspired “Spanako” with lamb and kalamata olives; or the “Pozzi” with new potatoes, smoked provolone, and bacon.

We admit that our update took the form of a ”take ‘n’ bake” pizza. We further confess that it was a 16" sampler of seven different toppings. Inevitably, some of these were preferred over others: specialty cheese flavors often got lost, garlic was in short supply, the “Little Hottie” with chipotle and more was overly aggressive…but by and large, Fralo’s does a good job of turning out pizzas that transcend the chain-pie norm. Posh pastas, including a design-it-yourself lasagne, can be served with a choice of sauces such as creamy basil pesto (it needs just a little more oomph). Desserts are not to be disdained, as there is a “Tall Chocolate Vanilla Turtle” cheesecake that’s as excessive as it sounds, and a locally baked apple pie that Mom might almost claim.