Best Pizza - 2006
Readers' Choice: Little Star
A16's wood-fired ovens are tended by a certified pizzaiolo (expert in the making of artisanal pizzas), and the crusts here are glorious: thin, crisp, puffy, chewy, blackened in bits aka scotto, or scorched, as Italians prefer it. Whether topped with funghi, lots of whole mushrooms, grana padano (a hard cheese), garlic, oregano, parsley, and olive oil; carpeted with minced broccoli rabe, pecorino, garlic, chilies, olive oil, and nice fatty chunks of pale pink pancetta; or barely adorned, in the form of the simple margherita, fresh tomato sauce gently cupping soft white pools of mozzarella, this pizza delivers. And you can begin with interesting starters such as braised dandelion greens with house-cured tuna or tripe Napolitana, and finish with orange granita atop blood orange slices topped with whipped ricotta.