"Set in an 1800s brick building in the Butchertown neighborhood, Pizza Lupo is run by husband-and-wife owners Adam Turla and Sarah Balliet, whose brother, chef Max Balliet, heads the kitchen. The restaurant serves about a dozen wood-fired Neapolitan-style pizzas, which locals have voted the best in town. The Sfincione, for instance, consists of cooked tomato and anchovy sauce, Calabrian breadcrumbs, shallots, garlic, and mozzarella. The restaurant also offers a few non-pizza bites, such as braised cabbage and smashed potatoes, as well as a wide selection of wines." - Lennie Omalza
