"If you’re looking for a sign to take a break from bistros, this is it. Oozbatz was born as a pizza pop-up at Le Rigamarole (a Japanese-inspired tasting menu space), where its slow-fermented sourdough crust developed such a devoted fanbase that finding a brick-and-mortar home became all but necessary. The restaurant opened earlier this year with a tight but exciting menu (think pies topped with white asparagus and preserved lemon or teeny tiny meatballs with red onion and chives) and a cool, blonde wood dining room that feels like a breath of fresh air. Order the number six for a “surprise du chef” pizza, which last month was adorned with dollops of duck ragu nestled alongside pockets of melty cheese." - ByThe Bon Appétit Staff & Contributors