The oven at CentoPizze has a devil’s face—a warning that the pies coming out are hot as hell. At this casual pizza bar, an offshoot of Centosette, chef Nicola Bortolotti creates classic pies (tomato, mozzarella, anchovies and oregano) as well as more inventive ones (pancetta, mascarpone, radicchio and Parmesan). His wood-burning oven also produces arancini (risotto balls) and rich pasta al forno with peas and prosciutto. Tables have been added (to go with the counter and stools), so you don’t have to eat and run.
201 E 10th St
|Cross street:||between First and Second Aves|
|Opening hours:||Daily 9am–1am|
|Transport:||Subway: L to First Ave, 6 to Astor Pl|
|Price:||Large plain pizza: $12. AmEx, MC, V|