Coppa

Never mind sitting elbow-to-elbow with your neighbor at this shoebox of a wood-and-brick enoteca. The famous wood-fired pizzas (especially the Parma, with mozzarella, tomato, rocket and prosciutto di parma), robust pastas and small-plate bar snacks (beef-heart pastrami crostini with harissa) make this cozy nook worth the tight squeeze. Owners Ken Oringer and Jamie Bissonnette (both James Beard Award-winning chefs) introduced the trend for topping everything from pastas to pizzas with a farm-fresh egg, with delicious results. Although prices appear to be more than reasonable, even on the Italian-only wines and craft beers, the half-portion pastas, small bites and four-slice pizzas are pleasing enough to tempt you into ordering more than your stomach—or wallet—can handle.