America's Best Pizza
Courtesy of Sosta
This enoteca on Lincoln Road employs a Morello Forni rotary stone hearth gas oven. Chefs Nicola and Fabrizio Carro hail from Alessandria in the Piedmont, and they make a wide variety of bella pies, including 10 different bianche (white) with cheeses such as Brie, Gorgonzola, stracchino, and smoked scamorza.
Don’t Miss: The Capricciosa with mozzarella, ham, mushrooms, artichokes, black olives, wurstel, and spicy salami.