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Chefs & Hosts

The upscale Caesar featured a delicious, creamy dressing drizzled over halves of whole romaine hearts. Perfectly roasted in the stone oven and sprinkled with grated Parmesan and croutons, the salad delivered a rich, delicious, smoky flavor. I thought the bruschetta would be a bit much along with a pizza, but it was the most exciting.

This classy version of traditional antipasto stacks meaty, roasted Roma tomatoes and hand-pulled mozzarella on house-made focaccia, all drizzled with basil oil. One of my bites revealed a tiny, delicious, roasted garlic clove. The restaurant, doing business as Pasta Piatti, always made most of its ingredients from scratch.

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We cook our own meats, make our own sausage and meatballs, bake our own focaccia, make our own pasta, pull our own mozzarella, and all of our sauces and marinades, of course, are made fresh daily. Our evening was made more enjoyable by acoustic musician Dan Verner on Greek bouzouki, Turkish oud and Spanish guitar. He plays from 5: Pie and Vine, E. The restaurant is open from Lunch, dinner, carry-out and delivery are available. Subscribe Now Sign In.

Subscribe Now Sign In News. Wood-fired Italian at Pie and Vine Each pizzas is hand-stretched and measures from 10 to 12 inches in diameter. Neighbors not in hog heaven. The dough has a nice chew, and the thinly layered toppings melt together in perfect harmony.

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For example, try the Commendatore, a lovely, meaty mixture of fennel sausage, prosciutto, sopressa, montasio and a drizzle of garlic oil. The Mountain Man speaks to the location and offers guests a hearty combination of guanciale, Gorgonzola, onion, chiles and, in a fun twist, pistachios.

Other offerings include a smoked-mushroom pizza, a classic clam pie and a traditional margherita.

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Blue Pan Pizza West 32nd Avenue We can't get enough of these brilliant, deep-dish Detroit-style pies. Is it the perfectly caramelized cheese crust that surrounds each pizza? Maybe it's the high-end toppings, like creamy ricotta sourced from New York, miniature Peruvian peppers or roasted Anaheim green chiles that elevate each slice. Either way, it's not surprising that the dough is the payoff here; after all, co-owner Jeff Smokevitch is an international pizza master who has won contests in the U. Award-winning pies include the Mountain Top, comprising two styles of pepperoni and button mushrooms; the meat-and-cheese-laden Brooklyn Bridge; and the Prospector, with chiles, mushrooms and hand-pinched Italian sausage.

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One reason the pizza here proves so spot-on is the traditional Acunto hand-made oven that owner Travis Gee had shipped straight from Italy. In just a couple minutes it cooks the pizza and helps give the light, chewy crust that special smoky char Neapolitan pies are known for. Most of the options prove traditional to an Italian menu, so don't expect too many surprises. Choose from the mushroom-heavy white pie, an arugula and prosciutto di Parma pizza laced with truffle oil, or other superb combinations.

The spot is also known for wine, something that makes eating pizza even better. Even though the hype has died down a bit, Whitaker still produces a solid menu of piping-hot pies. Unlike many other pizza-focused joints, Cart-Driver's menu is set. That means you are happily stuck ordering one of the eight options including the Clam, with littleneck clams, pancetta and roasted garlic; the White, with smoked ricotta, mozzarella, garlic and basil; and the signature pie, made with sausage, kale, mozzarella and chile flakes.

Pair that with a Little Italy cocktail and indulge in a winning combination. Just make sure to get there early or expect to wait. After all, Cart-Driver is housed in an old shipping container and only has 25 seats inside. This gives the dough a lovely chew and golden crust that holds up well under the abundance of toppings Ernie's offers. You can choose from prosciutto, Gorgonzola, homemade meatballs, Polidori Italian sausage, basil and more, all topped with the restaurant's housemade mozzarella, another aspect that really makes the dishes sing.

You Gotta Eat Here!

This seven-year-old spot pays homage to Ernie Capillupo, who opened the first venture at the address in While things have changed since Capillupo was in charge, the Italian-American spirit that helped launch the venue remains the same — and you can taste it in each slice. Esters South Holly Street A great slice of pizza doesn't seem a likely find at a strip mall at South Holly Street and Jewel Avenue, nestled in a nondescript enclave of shops next to a post office in an aging residential neighborhood.

But if you find yourself in Virginia Village, go to Esters and be prepared for the best pizza and beer list for miles. The restaurant opened last summer, and while the thin-crust pies deviate from the usual suspects, you can rest assured that the funky combinations do in fact work in harmony.

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Take the Lawn Boy, for example: Made with Brussels sprouts, bacon, goat cheese and caramelized onions, this pizza all at once proves fresh, hearty and umami-rich. On the tamer side, the Mikey is also a winner and comes with superb housemade marinara, fresh mozzarella and spicy pepperoni. Choose a house special or make up your own masterpiece. Fat Sully's Three locations There is something to be said for a giant, New York-style slice of pizza straight from the oven, and for over seven years, Fat Sully's has perfected this art.

The toppings prove high-quality and fresh, and the crisp crust is sturdy enough hold up a big load. Is it exactly like pizza you will taste in New York City? No, but Sully's doesn't suffer from the comparison: