This new upscale pizzeria offers wood-fired, 12-inch personal pizzas baked in a gold-mosaic Stefano Ferrara Napoli oven. Among the pies offered: burrata with fresh garlic and wild mushrooms; Gruyère and pancetta with cognac onions; and spicy sopressata with fresh mozzarella. Italian wines and beers are offered. Open every day for dinner and on weekdays for lunch.
Pizza Specials 2013
Best Cannoli 2012
In a world of sticky, gummy cannoli, Burrata’s light and milky version stands out—though, with plenty of good-quality citron, it still has that obligatory, corner Italian bakery feel.