Ghibellina

Every pizza pie arrives with a side of scissors at this 14th Street hot spot. No, you’re not here to do arts and crafts: Executive chef Jonathan Copeland does this to ensure the crust is crispy and crunchy by the time it arrives at your table, and not surrounded by sauce. (If you can get a seat, that is—though luckily this joint takes reservations.) Pizza toppings are plucked straight from the Italian countryside, including grana padano, nostralina olives and pecorino romano. If you’re looking for the real deal, you’ve found it.