MICHELIN Guide’s Point Of View
This stand-alone spot aims to promote buon gusto with its “heartcrafted” food (as indicated in a sign above the bar). Expansive and airy, complete with exposed brick and wooden beams, this space is abuzz with pizzaioli turning out Neapolitan pies from the wood-burning oven (note that the counter opposite the fire is the best seat in the house). The massive menu is inspired by every region of Italy and may feature crispy Piemontese sunchoke chips dusted with salt and fried parsley, as well as Tuscan spinach-ricotta gnudi floating in a rich and creamy butter-and-sage sauce. Save room at the end of your meal for those delicious Campanian angioletti, which is basically fried pizza dough packed with that beloved combination of chocolate and hazelnut.