Spacca Napoli

This place is serious about Neapolitan pizza: A custom-built, oak-stoked oven kicks out bubbling beauties with perfectly charred peaks and valleys in less than two minutes. The hand-formed crust is paper-thin at the center and thicker toward the edges and has the unmistakable chew of a true Neapolitan pie. Aside from the simple marinara or Margherita (which can also be had with fresh buffalo mozz that’s flown in each Thursday), toppings run the gamut from fennel-flecked sausage to bitter rapini to prosciutto ribbons. Add a humble Italian wine-and-beer list, after-dinner options such as espresso and limoncello, and you’ve got a great night out.