Located in an industrial stretch of Ridgewood, this inventive pizzeria pulls off a number of tricks with carefully curated ingredients. Taking residence in a repurposed brewery built in the late 1800s, the red brick structure sits near the borough’s massive cemeteries where this establishment’s namesake has been laid to rest. While the “lab" isn't large, it feels cavernous nonetheless, thanks to high ceilings, sparse digs that include a sprinkling of tables with views of the cement dome oven and an ample covered terrace. Tuck in to salads, homemade pastas and burrata, as well as wood-fired pies that include the Guido BK which celebrates the bitter beauty of broccoli rabe and shares its charred crust with red wine-cured sausage and mozzarella. - MICHELIN guide inspectors