"Unsurprisingly, Marc Vetri and his squad make great pizza. Partly because the crispy-bottomed, bubbly crusted pies spend a few (hot) minutes in a fancy brick oven from Italy. But also because they're expertly made. In addition to the margherita pizza and some really light meatballs, try the Ode To Sweet Onion Crepe, a decadent combination of roasted sweet onion, white truffle, and parmesan. (It’s an homage to the most beloved dish at Vetri Cucina.) The downside of Salvy? You're eating in the forgotten basement of the Comcast Technology Center, linoleum floors and all. And you'll never forget that fact, no matter how good the pizza and meatballs may be." - candis mclean, alison kessler
NICOLE GUGLIELMO
