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Ed McFarland (Ed's Lobster Bar) is behind this temporary Italian takeout shop (open through March 2012). The traditional thin-crust pies are made with Caputo 00 flour and fresh house-made mozzarella. Battery Park diners can take the pies, as well as heros on Parisi bread (chicken Parm, sausage and peppers) and pasta dishes (baked manicotti, cheese ravioli), to a 70-seat courtyard.