Ghisallo

This Ocean Park pizzeria comes by way of Pizzana, where Ghisallo's David Rodriguez first cut his teeth. Two styles of pizza are on offer here: a hybridized Neapolitan-style, whole and made to order, plus triangles of thin-crust New York-inspired available at the counter. Locals gravitate towards dining in on, when the former comes fresh from the oven and topped with ingredients like ricotta, prosciutto, quince, basil and rosemary (the Campesino, one of Rodriguez's favorites), but one could just as easily take a couple of slices to go for a day at the beach.