1943 Pizza Bar

"Intimate and simple, with burnt-orange walls and a wood-fired brick oven, crowds come to clamor over the attractive pizzas they're slinging. Even Ina Garten is a fan of these 14-inch thin-crust pies, with their prettily bubbled crusts. The options vary: You could do a margherita simply dressed with mozzarella, tomato sauce, and basil, or you could order the innovative clams casino (fresh clams, bacon, green peppers, and garlic on a white pie). This place can be a nice change from the hustling, bustling pizzerias of Manhattan." - Alex Van Buren, Andrea Whittle, Devra Ferst

"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

"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

"Brix & Rye and 1943 Pizza Bar are also on call to wine and dine you between paddleboarding and beach trips."