Sit at a table made from bottlcaps and eat from contrasting plates. Unlike the other locations, this restaurant has a wood-fired oven to perfectly cook pizzas such as the margherita, which contains fresh buffalo mozzarella, San Marzano tomatoes, and basil. For something other than pizza, try an Italian sub made with artisan pepperoni, capicola, and salami.
This classic rock music-playing joint offers up pasta, burgers, and salads. But it's the pizza that really draws the crowds. Order up the "Can't Stop Rockin" made with tomato sauce, pepperoni, pineapple, and extra mozzarella or the "Slow Ride" with shrimp, chicken, and roasted peppers in a Cajun cream sauce.
Mark and Kristy Dym (and their staff of pizza makers trained by the Associazione Pizzaluoli Napolitana) dish up Napolentana- and New York-style pies with imported artisanal cheeses and local produce. The Brooklyn or Abruzzo, plus an order of coal-fired lemoncello chicken wings, make for a satisfying meal.