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Staten Island chef Mario Gentile—who trained under Michelin-starred toque Adriano Cavagnini at Rome's La Terrazza dell'Eden—pulls pies like the red-sauced Isabella (artichoke hearts, sun-dried tomato) and the blanca Cecelia (ricotta, pine nuts) from a wood-fired oven at this clubby pizza parlor.
287 Hudson St
|Cross street:||between Canal and Spring Sts|
|Transport:||Subway: C, E to Spring St (Sixth Ave)|
|Price:||Average pizza: $17. AmEx, MC, V|
|Opening hours:||Mon–Sat noon–11pm; Sun 11am–8pm|
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