"East Village’s five-month-old pizza restaurant Mani in Pasta from chef-owner Giuseppe Manco is apparently already a hit. Manco spent the first part of his career making Neapolitan-style pizzas in Italy and the U.S. before switching to Roman-style pizzas, which he’s now considered a specialist in. Critics at Grub Street note that his pan pizzas are 'terrific,' highlighting the margherita and carbonara versions in particular. The restaurant also serves up Roman pastas and pinsa, flatbreads made with the same dough as the pizzas but pressed thinner." - Kayla Kumari Upadhyaya
