Italian
Pietro Barbagallo, the man who started I Carusi, is back to his basic best with this charming pizzeria feeding the academic brain belt. Everything is rustic: distressed brick walls, tattered menu, cash-only till. So is the food: antipasti and pizzas, such as blue cheese and leek, or crunchy-based broccoli and mozzarella, with dots of fresh chilli to spice things up. Choose from four house-made pastas, such as soft-textured gnocchi with sweet tomato and mozzarella sauce; and simple sides, such as lettuce, orange and radicchio salad. Service is prompt, there’s jazz on the stereo and over-the-road Lincoln Square beckons for takeaway slices.
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