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Self-appointed as a "Neo-Neapolitan" style pizzeria, this is a bright spot with a line of of colorful tiles, red stools and a blazing open kitchen equipped with—you guessed it—a wood-burning oven. You may even see Chef/owner Matteo Venini manning this mighty machine, as he is known to turn out pies faster than you can say Margherita. It's simple counter service here, yet those crusts are anything but—imagine a series of well-blistered and delightfully chewy pies, like the savory coppa and creamy Taleggio, drizzled with olive oil and sprinkled with fresh thyme. The pizza is served whole, but you get to cut it yourself at the table. The light and crisp fritti makes a great start, just as the tiramisu is a fresh, delicious, wallet-friendly finish.