Ribalta
"It all starts with the dough. It rises for 72 hours before being baked into a delicious crust, as seen in the Margherita. The rectangular, twice-baked and very delicate pizza alla pala is beloved by many Italian expats that call this spot "their kitchen away from home." Discover that enticing Neapolitan street treat, crocchè di patate, filled with smoked mozzarella and salami. Other plates, like the pomodorini del piennolo with fruity olive oil and fresh basil, are perfect in their simplicity and focus on technique while sharing that quintessential Southern Italian flavor. This cooking may be substantial, but the space feels like La Grande Mela, thanks to plush red leather banquettes, intricate tiled white walls and planks suspended from the lofty ceiling." - Michelin Inspector
