Luzzo's BK

At the Cobble Hill outpost of his East Village flagship, Neapolitan pizzaiolo Michele Iuliano (Luzzo's, Ovest) pulls Southern Italian rounds from a century-old wood-fired oven. The brick-walled, 60-seat spot offers charred pizzas like the Diavolo (mozzarella, marinara and spicy salami), the Sorrentina (arugula, mozzarella, shrimp and lemon) and the house pie (topped with mozz, lemon, sugar and black pepper). The Brooklyn menu also includes trattoria staples like fried calamari, caponata and fettuccine with wild boar ragù, as well as montepulciano wine and Moretti beer.