Inferno Pizzeria Napoletana

Tony Conte’s pizza restaurant continues to wow with its perfectly turned-out pies in the modern Neapolitan style—crusts puff, bubble, and char in all the right places. Crimson walls, re­claimed wood, and the glow of the oven make a rustic backdrop for a classic Margherita along with seasonal takes such as white truffle and fontina and mainstays like roasted potato and onion. Or jazz up a pie your own way with 'nduja, local eggs, and smoked prosciutto. Don’t overlook marvelous starters such as an artful shaved-vegetable salad or citrus-marinated olives. Vanilla soft-serve has been the biggest crowd pleaser, but chocolate pudding with toasted marshmallow is closing in.