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A by-the-slice shop on Dovercourt where the dough gets a three-day ferment before it sees any heat, which explains the audible snap when you bite in. The crust lands somewhere between New York and Neapolitan, with a flakiness that has no business being that good in a slice shop. The roster rotates, but regulars come with a preference already locked in and argue about it on the way out.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Burrata marinara
“Fresh go-tos include the burrata marinara (crushed tangy-sweet tomatoes, shaved garlic, sharp pecorino, and Sicilian oregano riddled with squishy burrata)”
Eater -
Mushroom bianco
“the mushroom bianco (umami-addled portobello mushrooms, caramelized onions, ricotta, and whole-milk mozzarella)”
Eater -
Capicola and pineapple
“the ever-controversial capicola and pineapple (tropical tidbits reinforced with ham, Calabrian chile, mozzarella, and crushed tomatoes)”
Eater
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The neighbors closest first
- Mother Cocktail Bar Drink · 87
- La Cubana Comfort Food Cuban Eat · 65
- Côte de Bœuf Eat · 67
- The Good Son Drink · 64
- ODDSEOUL Eat · 45
- No Vacancy Cocktail Bar Drink · 85
- Taverne Bernhardt’s American Eat · 71
- Union French Eat · 69
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