Parla

The team behind The Smith opened this pizza-and-cocktail spot on a corner of Columbus Avenue, with big windows and unfinished wood inside. The kitchen makes two styles: a thin, no-flop round pie with a leopard-spotted crust, and a thick, olive-oily square pie closer to Sicilian sfincione, using imported Italian flour, New Jersey tomatoes and New York mozzarella. It's usually full and loud on weekend nights, with families and kids as much a part of the room as couples.