'O Ver Borough

"Like that person you’d happily swipe right for in the midst of the Sunday scaries but not necessarily take home to mum and dad, ’O ver’s location on a dead stretch of Southwark Street pretty much means that it’s never going to be a long-term commitment kind of place. But for a casual quickie, it’s pretty much perfect. The Naples-style pizzas here are very good and they also happen to make an excellent spritz—in case you need to take the edge off before you head back to the museum/your desk." - Heidi Lauth Beasley, Rianne Shlebak, Sinead Cranna

"The secret to the magically fluffy and aromatic crust at ‘O Ver is ostensibly purified seawater in the dough, but really it was the skill and perfectionism of pizza baker Marino Bove, who has now left the business. Thankfully, his directive to tear open the crust and direct the nose into the steaming fluff before taking a bite holds up, and two signature pizzas belong on everyone’s bucket list: The Paloma, with smoked mozzarella, chiodini mushrooms and pancetta arrotolata; and the Sorrento, with mozzarella, lemon zest, Sicilian Vesuvio yellow cherry tomatoes, black pepper, and fresh basil. Now with a second location in St. James’s." - Daniel Young, James Hansen, Feroz Gajia

"The secret to the magically fluffy and aromatic crust at ‘O Ver is ostensibly purified seawater in the dough, but really it was the skill and perfectionism of pizza baker Marino Bove, who has now left the business. Thankfully, his directive to tear open the crust and direct the nose into the steaming fluff before taking a bite holds up, and two signature pizzas belong on everyone’s bucket list: The Paloma, with smoked mozzarella, chiodini mushrooms and pancetta arrotolata; and the Sorrento, with mozzarella, lemon zest, Sicilian Vesuvio yellow cherry tomatoes, black pepper, and fresh basil. Now with a second location in St. James’s." - Daniel Young, James Hansen, Feroz Gajia