"This pizza restaurant in the Elizabeth neighborhood serves up both New York and Roman-style slices, along with 14” to 18” whole pies. Choose a traditional Queen Margherita or from an inventive menu featuring a Sicily pie with mortadella and prosciutto, a rosemary chicken pie, or a Hawaiian Lu’au with ham, pineapple, and jalapeño. The sauce is just salty enough, and the firm but supple crust hints at the love put into its 72-hour cold-fermented pizza dough. Beyond pizza, there’s a thoughtful lineup of European wines, and a cooler-than-cool ambiance that requires a reservation ahead of time; otherwise, prepare for a little wait." - Shindy Chen