MICHELIN Guide’s Point Of View
At long last, pizza maestro Anthony Mangieri returns with this highly anticipated spot, decked out with an airy black- and white-tiled hall and a glass-front open kitchen. The chef tends to the wood-burning oven out of which 12-inch Neapolitan-style pies spring. And what glorious pies these are-with fluffy edges, papery crusts and toppings ranging from bubbly gumdrops of mozzarella di bufala and sweet tomato sauce to peppery arugula and smoked mozzarella. These creations are the draw, but starters and desserts deserve equal billing. Lobster tartare plates al dente chickpeas with minced lobster in a refreshing pepperoncino verde for a delightful appetizer. Then, panna cotta spiked with a cherry purée and finished with olive oil and balsamic, is pure bliss.