Hannah Selinger’s Grub Street Diet
"A New Haven–style pizzeria about a half-hour drive that cooks pies in a coal oven; family-friendly and tactile (kids were fascinated by stacked bags of coal), the menu skews classic—large cheese pies for children, olive-and-fresh-basil pies (with optional pepperoni halves) for adults—along with fountain birch beer, appetizer meatballs, and Calabrian-spiced shrimp topped with lemon and breadcrumbs." - Paula Aceves, Sarah Kilcoyne
