This neighborhood staple keeps its crowds happy with two wood-burning ovens that churn out lovely thin-crust pizzas. The long bar will likely be your first stop with excellent cocktails that help pass the wait time. The warm space has colorful patterned floor tiles and neatly stacked cords of wood for those crackling ovens. The open kitchen provides a bit of theater as pies are plucked from the oven-that delicate pizza topped with tomato, sausage, and mozzarella is simple and satisfying. True Italian spirit shines in the carefully executed bucatini with garlic, anchovies, chilies, and toasted breadcrumbs, even if portions are a bit shy. Thankfully there may be more room for dessert, so go for the crunchy cannolo filled with lemon ricotta.
- MICHELIN guide inspectors