On weekends, there is almost always a wait at Bufalina. So be prepared. Half of the seating in the small, industrial space is communal, which can be brutal if your tablemates get their pizza first. Each Neapolitan pie is cooked very quickly in a wood-fired oven imported from Italy; the crust is crisp, slightly charred and arrives on the table with just the right amount of chewiness. The philosophy on topping here is truly Italian, in a “less is more” sense. Try their simple but amazing Margherita (tomato, mozzarella, basil, parmesan) or the wonderfully bright Fresca (prosciutto piccante, arugula, lemon, mozzarella, olive oil).
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