Buchetta

From the owner of recently opened Bettolona comes another pizzeria, this one bridging the gap between Neapolitan (pillowy) and Roman (crisp) crust styles. The rest of the brief menu also takes advantage of the wood-burning oven, featuring simple dishes like baked gnocchi with tomato sauce and fontina. The space is just as modest, with white walls and floors and floor-to-ceiling windows that open onto the street in nice weather.