"Argentinian chef Facundo DeFraia’s pizzas have a unique diamond shape, and the extra touch of olive oil and Maldon sea salt on the finished product sends them to the next level. The menu is slim but enticing in this tiny, counter-only spot. The Peras, made with slivers of ripe pear, gorgonzola, pine nuts, and fresh dill, is delightful marriage of sweet and tangy; the Campo combines savory chorizo and mushrooms. Multiple locations." - Alex Lodner, Eater Staff