Miki Agrawal opens a health-nut-friendly pizza parlor in her old West Village Slice space. Agrawal enlisted Chopped chef Nicholas Porcelli (Pop's of Brooklyn, the Meatball Shop) to man the ovens, slinging gluten-free pies such as a pear-and-Gorgonzola version with Medjool dates and fresh rosemary; an eggplant puree with blackened chilies; and a truffled tofu "ricotta" with olive oil and cracked pepper. Vegan crusts are crafted daily from wild yeast, and most produce is sourced from Cutchogue, NY's Satur Farms. The drinks menu also has a local bent, featuring Empire State beers (Keegan, Blue Point, Ithaca) and wine (most sourced from Long Island's North Fork region). Grab a seat under hanging Edison bulbs at a family-style table for veg-topped rounds and beer cocktails (like an Ommegang Witte with fresh ginger lemonade).