"Perhaps best known for its no-corkage policy, this restaurant dedicated to pizza, wine, and piadini invites guests to explore an extensive list by creating wine flights of their choosing. While chatting with your server about your selections, your Castelvetrano olive and Caggiano sausage-topped pizza, its crust made with Caputo double-zero flour, spends its minute inside the 800-degree Mugnaini oven, emerging blistered and glistening. The mozzarella and burrata are made in-house and gluten-free options are available. Don’t miss the balsamic roasted fig pizza with caramelized onions and mozzarella — the juicy fruit’s moment in the sun will end soon." - Christina Mueller
