"The thin, Neapolitan-style, 14-inch wood-fired pies coming from the domed oven at 1943 are great all on their own, but even more so on the East End, which is a dead zone for pizza. The menu covers the classics like margarita with fresh mozzarella, but the red pie with ‘nduja that’s packed with Calabrian chilies is the best option. Go with a group and sit at a table in the courtyard where you can keep busy with plenty of wine, beer, and snacks like marinated olives and meatballs." - Sal Vaglica
Madison Fender
