Buona Forchetta

Matteo opened Buona Forchetta in 2011 around Sofia, a wood-fired oven imported from Naples and built by craftsman Stefano Ferrara, its floor lined with Biscotto di Sorrento clay to hold heat near 1,000 degrees. Gambero Rosso's guide rates the pizza a Spicchio for quality and recommends the fried pizzelle starter, the buffalo-mozzarella regina, and the Alexa topped with rapini and house-made sausage. The kitchen also turns out hand-made pastas and Italian seafood, with gluten-free versions of the pizza and pasta. Diners eat mostly on an outdoor patio and can walk in or book ahead through OpenTable.