Pizzas are nicely singed. Also good: arugula with bresaola, pickled pig’s tongue, mackerel with lemon jelly, wood-roasted chicken, wood-roasted Berkshire pork chop. En savoir plus .
Owner Paul Giannone has a gift for great topping combos. My favorites are the Anise & Anephew and the Hellboy (hot soppressata & spicy honey). For brunch, the Monte Cristo is absolutely craveworthy. En savoir plus .
The plain slice here is not going to blow your mind, but it is miles above other pizzerias in the area. It's basically a quintessential NYC slice. They're thin and light. You'll need at least 2 slices En savoir plus .